Step 1

In a large heavy based saucepan heat half oil on medium. Saute onion and garlic 4-5 minutes until tender and golden.

Step 2

Line an oven tray with baking paper. In a large bowl combine mince, breadcrumbs, egg, coriander and 1 tablespoon of onion mixture. Season and mix well. Shape tablespoons of mixture into balls and place on tray. Chill 10 minutes.

Step 3

In same pan, cook capsicum and remaining onion 2 minutes. Stir in spices and cook 1 minute, stirring, Mix in tomato paste and cook 1 minute more. Transfer to a plate. Remove from pan and set aside.

Step 4

In same pan heat remaining oil on high. Cook meatballs 4-5 minutes, turning on all sides until evenly browned.

Step 5

Return onion mixture to pan with stock, tomato puree, beans and corn. Bring to boil. Reduce heat to low. Simmer 10-15 minutes, until meatballs are completely cooked through. Season.

Step 6

Serve with rice, Greek yoghurt, lime wedges and extra coriander leaves.