Southwest Turkey Meatballs with Warm Black Bean and Corn Salsa

This recipe is from Clean Eating magazine. It is easy and really good.  I used red beans instead of black beans because I bought red beans by mistake.

 

 

 

 

 

 

 

Southwest Turkey Meatballs with Warm Black Bean & Corn Salsa

1 pound ground turkey breast
2  egg whites
1/4 cup whole wheat bread crumbs
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoon olive oil
1 cup frozen corn
1 (15-ounce)can black beans, drained and rinsed well
2 cup diced tomatoes
1/2 cup chicken broth
1 tablespoon fresh lime juice
1 teaspoon ground cumin
1/4 cup chopped fresh cilantro
 
 
 
In a large bowl combine turkey, egg whites, bread crumbs, salt, and pepper. Mix well. Shape into 16 meatballs, each about the size of a golf ball.
 
In a large skillet, heat oil on medium high. Add meatballs and cook 3-5 minutes, turning frequently, until browned on all sides. Add corn, beans, tomatoes, broth, lime juice, and cumin. Mix well. Reduce heat to medium, partially cover and cook for an additional 3-5 minutes, until meatballs are cooked through. Stir in cilantro and serve.
 
 
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