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Photo of Mexican turkey meatballs by WW

Mexican turkey meatballs

1
Points® value
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Moderate
A hearty and satisfying midweek meal, with a Latin American kick!

Ingredients

Turkey Breast Mince, raw

500 g

Brown bread, sliced

50 g, whizzed into coarse breadcrumbs

Chilli Powder

1 tablespoon(s), level

Paprika

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)

Onion

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)

Instructions

  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.

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