Ingredients
Meatballs
- 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
Sauce
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
Search Rushing to the Kitchen “Mexican Meatballs” and “Cilantro Lime Rice” on Myfitnesspal
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