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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

Wholegrain bread

1½ slice(s), (processed to make ¾ cup (55g) breadcrumbs)

Taco seasoning

35 g

Canned diced tomatoes

1 400g can

Canned red kidney beans, rinsed, drained

1 400g can

Fresh coriander

2 tbs, leaves

Light sour cream

2 tbs

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.