Southwest Meatball Skillet

The colorful and hearty blend of black beans, corn, tomatoes, lime and cilantro enveloping the meatballs fills out this 20-minutes dish, plus it’s a unique take on salsa: It’s served warm!
Southwest Meatball Skillet

Photo: Jodi Pudge

By Robin Miller

Serves: 4
Hands-on time: 15 minutes
Total time: 20 minutes

INGREDIENTS:

  • 1 lb ground turkey breast
  • 2 large egg whites
  • 1/4 cup whole-wheat bread crumbs
  • 1/4 tsp sea salt
  • 1/4 tsp fresh ground black pepper
  • 2 tsp olive oil
  • 1 cup frozen yellow or white corn
  • 1 15-oz BPA-free can low-sodium black beans, drained and rinsed well
  • 2 cups diced vine-ripened tomatoes
  • 1/2 cup low-sodium chicken broth
  • 1 tbsp fresh lime juice
  • 1 tsp ground cumin
  • 1/4 cup chopped fresh cilantro

INSTRUCTIONS:

  1. In a large bowl, combine turkey, egg whites, bread crumbs, salt and pepper and mix well. Shape into 16 meatballs, each about the size of a golf ball.
  2. In a large skillet, heat oil on medium-high. Add meatballs and cook for 3 to 5 minutes, turning frequently, until browned on all sides. Add corn, beans, tomatoes, broth, lime juice and cumin and mix well. Reduce heat to medium, partially cover and cook for an additional 3 to 5 minutes, until meatballs are cooked through. Stir in cilantro and serve.

Nutrients per serving (4 meatballs and 1 cup corn-bean mixture): Calories: 320, Total Fat: 4.5 g, Sat. Fat: 0 g, Carbs: 32 g, Fiber: 7 g, Sugars: 5 g, Protein: 37 g, Sodium: 340 mg, Cholesterol: 55 mg

TIP:
To ensure your meatballs boast their best flavor, create a caramelized crust by first searing them on all sides until they’re golden brown.

  • Lindy Coyle

    Made this for dinner last night. Was out of black beans so substituted kidney beans. Still delicious! Good flavor with few ingredients and it didn’t take long to cook at all. Toasted some Ezekial tortillas for chips on the side and added a fruit salad to round it out.

  • Kira J.

    Very good recipe! The only thing I will do differently next time is add some clean taco seasoning to the meatballs….they are lacking a bit of spice. But overall great recipe…I served it with organic yellow corn tortilla chips and some avocado…delicious!

  • Dana Curry

    These were delicious! I added just a touch of cayenne pepper to the meatball mixture to give a little heat and i used panko breadcrumbs. awesome dish!

  • Joanne Neumann

    7 weight watcher points!!!! Not bad!

  • J. Diebolt

    We enjoyed this for dinner this evening. We used organic, gluten free frozen turkey meatballs for convenience. Also – to spice it up, we added ‘harissa’ – this is definitely on our menu rotation now!

  • Sandra Sanchez

    Made this dish twice this week. So delicious it was honestly requested twice. I skipped on the beans and it was still very good. A left over meatball or two will probably be great with some egg whites in the morning. For the Mr. Who is not watching his carb intake, I can make a left over meatball sub!!!
    Easy recipe, had all ingredient on hand, also skipped the broth, used a little water ….no biggie, but make sure not to skimp on the lime juice.

  • Guest

    I had a hard time keeping the meatballs together. I also added a lot more lemon juice. My family, including my 18 month-old liked this.

  • A. Shipwreck

    This was good; my meatballs didn’t want to stick together, but other than that it was pretty tasty. I added extra lime juice.