Mexican Meatballs with Cilantro Lime Rice

Mexican Meatballs with Cilantro Lime Rice



  • 16 oz 93/7 ground turkey
  • 2 cloves garlic, mined
  • 90 gram red onion, diced
  • 2 tsp cumin
  • Handful of cilantro, chopped
  • 1/2 tsp salt
  • 1/2 tsp freshly cracked black pepper

Cilantro Lime Rice

  • 1 cup white rice
  • 2 cups water
  • 2 tsp garlic powder
  • 1 tsp cumin
  • 1/2 tsp salt
  • Handful of cilantro, chopped
  • 1 1/2 limes, juiced


2 cups of salsa verde, green chile sauce or enchilada sauce

  • Instructions
    • Preheat oven to 400 degrees.
    • In a large bowl; mix the turkey, onion, garlic, cilantro, cumin, salt and pepper. Shape into 1 inch meatballs (about 2 tablespoonfuls each or about 1.2 ounces each). You should get about 16 balls. Evenly space meatballs on a cookie rack set in a deep sided baking sheet or on a broiler pan.
    • Bake 10 to 12 minutes or until browned. Transfer meatballs to a large skillet or Dutch oven; add green chile/enchilada sauce. Bring to a boil over high heat. Reduce heat to medium, and simmer, covered, for 15 minutes or until meatballs are cooked through. Remove from heat.
    • Add 1 tsp cumin, 2 tsp garlic powder, and 1/2 tsp salt to 1 cup cooked rice. Add in the juice of 1 1/2 limes. Stir in a large handful of chopped cilantro.
    • Serve meatballs and a bit of the sauce (about 1/4 cup) onto the rice.

Serves 4

4 meatballs per serving

8 fat 3 carb 22 protein

Macros for rice

Serves 4

0 fat 32 carb 3 protein


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  1. This looks delicious so I will be making it tonight! I love all of your recipes! ☺️

  2. YUM!
    I will be making these tonight!

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