Photo of Mexican turkey meatballs by WW

Mexican turkey meatballs

3 - 7
PersonalPoints™ per serving
Total Time
20 min
10 min
10 min
This Italian classic gets a Mexican makeover and with turkey, it’s a good source of iron, zinc and potassium.


Turkey breast mince

500 g

Multigrain bread

1½ slice(s), to make 3/4 cup breadcrumbs

Taco seasoning

35 g

Canned diced tomatoes

400 g, (1x400g can)

Canned red kidney beans, rinsed, drained

400 g, (1x400g can)

Light sour cream

2 tbs

Fresh coriander

1 tbs, leaves to serve

Oil spray

1 x 3 second spray(s)


  1. Combine the mince, breadcrumbs and half the taco seasoning in a large bowl. Roll the mixture into 24 balls.
  2. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook the meatballs, turning occasionally, for 5 minutes or until browned all over. Add the remaining taco seasoning, tomatoes, beans and ½ cup (125ml) water. Bring to the boil. Reduce heat and simmer, covered, for 5 minutes or until the meatballs are cooked through.
  3. Serve meatballs and sauce topped with sour cream and coriander leaves.


SERVING SUGGESTION: Steamed green beans and mountain bread, lightly grilled. VARIATION: swap extra light sour cream for 99% fat-free plain yoghurt.