Photo of Mexican turkey meatballs by WW

Mexican turkey meatballs

Points® value
Total Time
30 min
10 min
20 min
A hearty and satisfying midweek meal, with a Latin American kick!


Turkey Breast Mince, raw

500 g

Brown bread, sliced

50 g, whizzed into coarse breadcrumbs

Chilli Powder

1 tablespoon(s), level


1 teaspoon(s), level

Ground Cinnamon

½ teaspoon(s), level

Ground Cumin

½ teaspoon(s), level

Garlic powder

1 g,

Oregano, Dried

½ teaspoon(s), level

Calorie controlled cooking spray

4 spray(s)


1 large, finely sliced

Tinned Tomatoes

2 can(s), large

Kidney Beans, cooked

1 can(s), large, drained

Coriander, fresh

20 g

0% fat natural Greek yogurt

2 tablespoon(s)


  1. Combine the mince, breadcrumbs and half the spices and dried herbs in a bowl. Roll the mixture into 20 balls.
  2. Lightly mist a nonstick frying pan with cooking spray. Cook the meatballs over a medium heat, turning occasionally, for 5 minutes, or until they are browned all over.
  3. Set the meatballs aside and mist the pan again. Add the onion, cook for 5 minutes, then add the remaining dried spices and herbs, along with the tomatoes, kidney beans, 125ml water and the meatballs. Stir, then bring to a boil. Reduce the heat and simmer, covered, for 10 minutes or until the meatballs are cooked.
  4. Serve topped with the fresh coriander and yogurt.