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Southwest Meatball Skillet

Southwest Meatball Skillet

Southwest Meatball Skillet

Southwest Meatball Skillet


1 lb ground turkey breast

2 large egg whites

1/4 cup whole-wheat bread crumbs

1/4 tsp sea salt

1/4 tsp fresh ground black pepper

2 tsp olive oil

1 cup frozen yellow or white corn

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


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.

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, 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.

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