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!
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Southwest Meatball Skillet

Southwest Meatball Skillet

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  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

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

Preparation

  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.

Nutrition Information

  • Serving Size: 4 meatballs and 1 cup corn-bean mixture
  • Calories: 320
  • Carbohydrate Content: 32 g
  • Cholesterol Content: 55 mg
  • Fat Content: 45 g
  • Fiber Content: 7 g
  • Protein Content: 37 g
  • Sodium Content: 340 mg
  • Sugar Content: 5 g