Mexican turkey meatballs
1
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
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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