Mexican turkey meatballs
3
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
An Italian classic gets a Mexican makeover with taco seasoning to flavour the meat, kidney beans in the sauce and sour cream served on the side. Ready in just 20 minutes, you'll want to add this dish to your weekly rotation.
Ingredients
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
10 g, leaves, to serve
Light sour cream
2 tbs
Lime(s)
1 medium, wedges to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
Place mince, breadcrumbs and half the taco seasoning in a large bowl and mix until well combined. Shape mixture into 24 meatballs.
2
Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook meatballs, turning occasionally, for 5 minutes or until evenly browned. Sprinkle over remaining taco seasoning, then stir in tomatoes, beans and ½ cup (125 ml) water. Bring to the boil. Reduce heat and simmer, covered, for 5 minutes or until meatballs are cooked through.
3
Serve meatballs with coriander, sour cream and lime wedges.
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