Tex-Mex Meatballs

A twist on an Italian favourite, these Tex-Mex meatballs, are bursting with flavour! This dish is like the love child of chilli con carne and meatballs, and it won’t disappoint. It is packed with protein, and is low in fat due to using turkey mince rather than beef mince, but if you have the calories to spare you can always swap it out.

This recipe was submitted by Dianne, who is loving trying and sharing new recipes. She serves these with Mexican rice, so if you do the same, make sure you add the calories on.

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Tex-Mex Meatballs


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Rachel Wilcock
  • Total Time: 40 minutes
  • Yield: 5 1x

Description

Super tasty Tex-Mex meatballs


Ingredients

Scale

FOR THE MEATBALLS

500g 2% fat turkey mince

1 x 400g tin kidney beans, rinsed and drained

1 x 260g tin sweetcorn, drained

1 egg

1 tsp garlic granules

1 tsp onion granules

0.5 tsp ground coriander

0.5 tsp paprika

0.5 tsp chilli powder

sea salt and ground black pepper

low calorie cooking spray

FOR THE SAUCE

1 onion peeled and thinly sliced

1 medium pepper, deseeded and thinly sliced (I used a red one)

low calorie cooking spray

2 x 400g tin chopped tomatoes

1 tsp Worcestershire sauce

1 chicken stock cube, crumbled

1 tsp garlic granules

1 tsp paprika

Pinch of chilli powder (adjust to taste)

Salt and pepper

Pinch of coriander leaves to serve


Instructions

  1. Preheat the oven to 220 deg C (fan 200 deg C/gas mark 7)
  2. Mix the meatball ingredients together in a large bowl. Shape into large meatballs. The mix should make 20 meatballs that are about the size of a golf ball.
  3. Line a baking tray with foil and spray with low calorie cooking spray. Lay out the meatballs so that they are not touching and place the tray in the middle of the oven for 25 minutes, until the turkey is white and cooked through out. Don’t over cook as they will dry out quickly due to lack of fat content.
  4. While the meatballs are cooking, add the onion and pepper to a frying pan and gently fry in low calorie cooking spray for 10 minutes, until softened. Add the rest of the sauce ingredient, except the coriander leaf, and stir together. Reduce the heat to low and simmer for 15 minutes until the meatballs are ready.
  5. Add the meatballs to the sauce and serve with an accompaniment of your choice (but add the extra calories). Sprinkle with coriander leaves.

Notes

This can be batched cooked and frozen to enjoy another day.

The turkey mince can be swapped for low fat pork or beef mince. Calories will need to be adjusted. Kidney beans can be swapped for other beans such as butter beans.

You could reduce your calories further by making the meatballs smaller, and getting another portion. If you get this to 6 portions of 4 meatballs, the calories reduce to 255 per portion.

  • Prep Time: 15
  • Cook Time: 25

Nutrition

  • Calories: 306

3 replies on “Tex-Mex Meatballs”

Loved this, must have put too much egg in though as I couldn’t shape into meatballs, made a cracking chilli though haha






Made these a couple of weeks ago, everyone loved it even my fussy 15 years old daughter who supposedly doesn’t like turkey!

Fab!! I love it when everyone around the table likes something new… it can be hard keeping the whole family happy at mealtimes.

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