Southwest Meatball Skillet

Reposted from CleanEatingMag.com

By Robin Miller

First Line Therapy Servings:

1/4 Recipe = 1 serving

1 1/4 Protein (1.25), 3/4 Legumes (0.75), 1 Category 1 Vegetable, 1/2 Category 2 Vegetable, 1/2 oil (0.5)

Serves: 4

Hands-on time: 15 minutes
Total time: 20 minutes

INGREDIENTS:

• 1 lb ground turkey breast
• 2 large egg whites
• 1/4 cup whole-wheat bread crumbs (use Gluten Free Bread Crumbs for a GF version)
• 1/4 tsp sea salt
• 1/4 tsp fresh ground black pepper
• 2 tsp olive oil
• 1 cup frozen yellow or white corn (Omit for First Line Therapy)
• 1 15-oz BPA-free can low-sodium black beans, drained and rinsed well
• 2 cups diced vine-ripened tomatoes
• 1/2 cup low-sodium chicken broth
• 1 tbsp fresh lime juice
• 1 tsp ground cumin
• 1/4 cup chopped fresh cilantro

INSTRUCTIONS:

1. In a large bowl, combine turkey, egg whites, bread crumbs, salt and pepper and mix well. Shape into 16 meatballs, each about the size of a golf ball.
2. In a large skillet, heat oil on medium-high. Add meatballs and cook for 3 to 5 minutes, turning frequently, until browned on all sides. Add corn (omit for First Line Therapy), beans, tomatoes, broth, lime juice and cumin and mix well. Reduce heat to medium, partially cover and cook for an additional 3 to 5 minutes, until meatballs are cooked through. Stir in cilantro and serve.

Nutrients per serving (4 meatballs and 1 cup corn-bean mixture): Calories: 320, Total Fat: 4.5 g, Sat. Fat: 0 g, Carbs: 32 g, Fiber: 7 g, Sugars: 5 g, Protein: 37 g, Sodium: 340 mg, Cholesterol: 55 mg

TIP:
To ensure your meatballs boast their best flavor, create a caramelized crust by first searing them on all sides until they’re golden brown.