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Photo of Mexican turkey meatballs by WW

Mexican turkey meatballs

Total Time
20 min
10 min
10 min
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.


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


1 medium, wedges to serve

Oil spray

1 x 3 second spray(s)


  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.


COOK'S TIPS: To make ¾ cup whole grain breadcrumbs, process 1½ slices bread in a food processor. Try serving with steamed green beans on the side for an extra serve of veg and some warm tortillas to mop up the sauce. TO REFRIGERATE: Store meatballs and sauce in a large reusable container or transfer individual portions to separate reusable containers. Store for up to 2 days. Reheat in a saucepan over medium–low heat, or microwave individual portions until hot. Add coriander, sour cream and lime wedges just before serving. TO FREEZE: Store meatballs and sauce as above for up to 3 months. Thaw overnight in the fridge. Reheat and serve as above.