Mexican turkey meatballs
prep: 10 minutes
cook: 20 minutes
serving: 4
Nutrition Facts
each serving
KCal
325
Carbs
27g
fiber
9.6g
Protein
41g
Fat
3.1g
Saturates
0.8g
Sugars
12g
Salt
0.8g
Fruit/Veg Portion
-
Ingredients
all 14 types- 500g turkey breast mince
- 50g bread, whizzed into coarse breadcrumbs
- 1tbsp mild chilli powder
- 1tsp smoked paprika
- 1/2tsp ground cinnamon
- 1/2tsp ground cumin
- 1/2tsp garlic powder
- 1/2tsp dried oregano
- Calorie-controlled cooking spray
- 1 onion, finely sliced
- 2 x 400g tins chopped tomatoes
- 400g can kidney beans in water, rinsed and drained
- Fresh coriander leaves, to serve
- 2tbsp 0% fat natural Greek yogurt, to serve
Directions
4 steps in totalStep 1
Combine the mince, breadcrumbs and half the spices and dried herbs in a bowl. Roll the mixture into 20 balls.
Step 2
Lightly mist a non-stick frying pan with cooking spray. Cook the meatballs over a medium heat, turning occasionally, for 5 minutes, or until browned all over.
Step 3
Set the meatballs aside and mist the pan again. Add the onion, cook for 5 minutes, then add the remaining dried spices and herbs, along with the tomatoes, kidney beans, 125ml water and the meatballs. Stir, then bring to a boil. Reduce the heat and simmer, covered, for 10 minutes or until the meatballs are cooked.
Step 4
Serve topped with the coriander and yogurt.
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