Description
Tender turkey meatballs are baked in red enchilada sauce with corn, black beans, and melted Mexican blend cheese for an easy Tex Mex skillet dinner that is cozy, colorful, and packed with bold flavor.
Ingredients
Scale
- 1 pound lean ground turkey
- 1/2 cup plain breadcrumbs
- 1 large egg
- 1/3 cup yellow onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup fresh cilantro, chopped, plus more for garnish
- 1 tablespoon taco seasoning
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 1/2 cups red enchilada sauce
- 1 cup corn kernels
- 1/2 cup black beans, drained and rinsed
- 1 cup Mexican blend cheese, shredded
- 1 tablespoon lime juice
- 1 lime, cut into wedges for serving
Instructions
- Preheat the oven to 425°F.
- In a large bowl, combine the lean ground turkey, plain breadcrumbs, egg, yellow onion, garlic, chopped cilantro, taco seasoning, ground cumin, smoked paprika, kosher salt, and black pepper. Mix gently until just combined.
- Heat the olive oil in a large oven-safe skillet over medium heat. Shape the mixture into about 24 small meatballs.
- Brown the meatballs in the skillet for 4 to 5 minutes, turning gently so they color on multiple sides.
- Pour in the red enchilada sauce and scatter the corn kernels and black beans around the meatballs.
- Transfer the skillet to the oven and bake for 12 to 15 minutes, or until the meatballs are cooked through and the sauce is bubbling.
- Sprinkle the shredded Mexican blend cheese over the top during the last 5 minutes of baking so it melts.
- Remove from the oven, drizzle with lime juice, and garnish with extra chopped cilantro.
- Serve hot with lime wedges.
Notes
- Mix the meatball mixture gently to keep the texture tender.
- Finely diced onion blends better into the mixture and helps the meatballs hold together.
- Freshly shredded cheese melts more smoothly than pre-shredded cheese.
- Leftovers keep well in the refrigerator for up to 4 days and can be frozen for up to 2 months.
Nutrition
- Serving Size: 4 meatballs with sauce
- Calories: 286
- Sugar: 4g
- Sodium: 690mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 95mg
Keywords: Tex Mex turkey meatballs, enchilada sauce meatballs, skillet meatballs, easy weeknight dinner, cheesy turkey meatballs