Southwest Meatballs with Warm Corn-Black Bean Salsa |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
from CE Oct 2011 Ingredients:
300 g (400 g raw) extra lean ground beef |
65 g (2 large) egg whites |
27 g (1/4 cup, eq. to 1 slice) whole-wheat bread crumbs |
1/4 tsp sea salt |
1/4 tsp black pepper |
2 tsp olive oil |
140 g (1 cup) frozen yellow corn |
370 g (1 can) black beans, drained and rinsed well |
400 g (2 cups) diced tomatoes |
1/2 cup low sodium chicken broth |
1 tbsp fresh lime juice |
1 tsp ground cumin |
1/4 cup chopped fresh parsley( or cilantro) |
Directions:
1. In a large bowl, combine meat, egg whites, bread crumbs, salt and pepper and mix well. Shape into 16 balls, 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, 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 parsley/cilantro and serve.
|
|