Photo of Mexican turkey meatballs & rice by WW

Mexican turkey meatballs & rice

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


Turkey Breast Mince, raw

500 g

Calorie Controlled Brown Bread

50 g, whizzed into breadcrumbs

Taco seasoning

2 tablespoon(s)

Calorie controlled cooking spray

4 spray(s)

Tinned Tomatoes

1 can(s), large

Kidney Beans, cooked

1 can(s), large, drained

Brown rice, microwaveable

2 pouch(es)

Reduced fat soured cream

2 tablespoon(s), level

Coriander, fresh

20 g


1 medium, cut into wedges, to serve


  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.