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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