I have been really busy lately. Shamefully busy. And I’m trying to find places to cut corners to free up some time for myself but I can’t really come up with anything.
I could stop running. 
But then I compromise my mental health (and ability to eat lots of food). I would gain more sleep. And more frustration. And more weight.
I could stop horsing around.
But that wouldn’t be fair to the Omnivore, these guys, or myself.
I could stop blogging.
But then I couldn’t share wonderful recipes perfect for a busy person like me (and you!?).
This dish is cooked all in one skillet. Easy, peasy. Your hands get rather messy forming the meatballs but sometimes kitchen therapy like that is all you need to forget the length of your to-do list. The meal itself was restaurant quality. Don’t skimp on the squeeze of lime or the dose of cilantro – you’ll regret it.
PrintSouthwest Meatballs with Corn Black Bean Salsa
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
A quick and easy one-skillet meal featuring flavorful turkey meatballs with a zesty corn and black bean salsa, perfect for busy weeknights.
Ingredients
- 1 lb (450 grams) lean ground turkey
- 2 large egg whites
- 1/4 cup (60 mL) oats
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 2 tsp olive oil
- 1 cup (240 mL) frozen corn
- 1 3/4 cup (450 mL) black beans
- 2 cups (480 mL) salsa
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped
Instructions
- In a large bowl, combine the ground turkey, egg whites, oats, sea salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
- Shape the mixture into about 16 meatballs, each roughly the size of a golf ball.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the meatballs to the skillet and cook for about 5-7 minutes, turning occasionally, until they are browned on all sides.
- Add the frozen corn, black beans, and salsa to the skillet. Stir gently to combine with the meatballs.
- Reduce the heat to medium and cover the skillet. Let it simmer for about 10 minutes, or until the meatballs are cooked through and the corn is heated.
- Before serving, squeeze the juice of one lime over the dish and sprinkle with fresh cilantro.
Notes
Don’t skip the lime juice and cilantro, as they add essential freshness and flavor to the dish. This meal is perfect for a busy lifestyle, offering a restaurant-quality taste with minimal effort. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5 grams
- Sodium: 600 mg
- Fat: 12 grams
- Carbohydrates: 30 grams
- Fiber: 8 grams
- Protein: 28 grams
- Cholesterol: 55 mg
