Mexican turkey meatballs & rice
Turkey Breast Mince, raw
Calorie Controlled Brown Bread
50 g, whizzed into breadcrumbs
Calorie controlled cooking spray
1 can(s), large
Kidney Beans, cooked
1 can(s), large, drained
Brown rice, Microwaveable
Reduced Fat Soured Cream
2 tablespoons, level
1 medium, cut into wedges, to serve
- Combine the turkey mince, breadcrumbs and half the taco seasoning in a large bowl. Shape into 24 balls.
- 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.
- 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.