Photo of Mexican turkey meatballs by WW

Mexican turkey meatballs

4
1
1
SmartPoints® value per serving
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 tablespoons, level

Paprika

1 teaspoons, level

Ground Cinnamon

½ teaspoons, level

Ground Cumin

½ teaspoons, level

Garlic Powder

1 g,

Oregano, Dried

½ teaspoons, level

Calorie controlled cooking spray

4 spray(s)

Onion(s)

1 large

Tinned Tomatoes

2 can(s), large

Kidney Beans, cooked

1 can(s), large, drained

Coriander, fresh

20 g

0% fat natural Greek yogurt

2 tablespoons

Instructions

  1. Combine the turkey mince, breadcrumbs and half the taco seasoning in a large bowl. Shape into 24 balls.
  2. Mist a large nonstick frying pan with cooking spray and set over a medium heat. Cook the meatballs, turning occasionally, for 5 minutes or until browned all over. Add the tomatoes, kidney beans, remaining taco seasoning and 125ml water to the pan. Bring to a boil, then reduce the heat and simmer, covered, for 5 minutes, or until the meatballs are cooked through.
  3. Meanwhile, microwave the rice to pack instructions. Serve the meatballs and sauce with the rice, topped with sour cream, coriander leaves, freshly ground black pepper, and the lime wedges to squeeze over.