Hidden-Veg Mexican Turkey Meatball Bowls

How to Make Hidden-Veg Mexican Turkey Meatball Bowls

1. 1

   Step 1: Cook the rice

   Active 4 min · Passive 15 min

   Rinse the long-grain white rice under cold water until the runoff is mostly clear. Combine the rinsed rice and the low-sodium chicken broth in a small saucepan, bring to a boil over medium-high heat, reduce to low, cover and simmer gently for 15 minutes until liquid is absorbed; remove from heat and keep covered for a 2–3 minute rest before fluffing.

   For this step

   • 1 cupLong-grain white rice
   • 1 1/2 cupsLow-sodium chicken broth
   
2. 2

   Step 2: Prep the grated vegetables

   Active 6 min

   Grate the zucchini and carrot into a medium bowl. Gather the grated veg in a clean kitchen towel or several layers of paper towel and squeeze firmly to remove excess moisture—this prevents the meatball mix from becoming too wet.

   For this step

   • 2 medium (about 230 g total)Zucchini and carrot, grated
   
3. 3

   Step 3: Mix and form the meatballs

   Active 10 min

   In a bowl combine the ground turkey, squeezed grated zucchini and carrot (the ingredient is listed as 'Zucchini and carrot, grated'), the large egg, panko breadcrumbs, and 2 tsp of the Mexican seasoning (reserve the remaining 1.75 tsp for the beans). Add about 1 tsp of the olive oil to the mixture to help with binding. Mix gently until just combined, then form into 20 mini meatballs (about 1 to 1¼ inches / golf-ball size).

   For this step

   • 1 1/4 lbGround turkey
   • 1 largeLarge egg
   • 1/2 cupPanko breadcrumbs
   • 3 3/4 tspMexican seasoning (1½ tsp chili powder, 1 tsp ground cumin, ½ tsp garlic powder, ¾ tsp salt)
   
4. 4

   Step 4: Bake the meatballs until safe

   Active 3 min · Passive 12 min

   Arrange the 20 meatballs in a single layer on a rimmed baking sheet lined with parchment (allow a little space between balls). Brush or rub the meatballs with the remaining 2 tsp olive oil and bake in a preheated 400°F (205°C) oven for 12 minutes. Check the internal temperature with an instant-read thermometer—the center of the turkey meatballs must reach 165°F (74°C) before serving.
   
5. 5

   Step 5: Warm and season the black beans

   Active 4 min · Passive 2 min

   While the meatballs bake, heat a small skillet over medium, add the canned black beans, a splash (1–2 tbsp) of the chicken broth, and the remaining 1.75 tsp Mexican seasoning; simmer 3–4 minutes, stirring, and gently mash a few beans with the back of a spoon to thicken slightly. Keep warm over low heat until assembly.

   For this step

   • 1 can (15 oz)Canned black beans, drained and rinsed
   
6. 6

   Step 6: Finish rice and assemble the bowls

   Active 6 min

   Fluff the cooked rice and stir in the chopped cilantro and the juice of 1 lime (ingredient listed as 'Cilantro and lime'). Divide the rice among 4 bowls (about 3/4 cup cooked rice each), spoon ~3/8 cup warmed black beans into each, and top each bowl with 5 turkey meatballs. Garnish with any reserved cilantro. Makes 4 finished bowls (20 meatballs total); serve 5 meatballs, about 3/4 cup rice and about 3/8 cup beans per serving (serves 4).

   For this step

   • 1 combo (1/4 cup cilantro + 1 lime)Cilantro and lime (1/4 cup chopped cilantro + 1 lime)
   

1. Rinse the long-grain white rice under cold water until the runoff is mostly clear. Combine the rinsed rice and the low-sodium chicken broth in a small saucepan, bring to a boil over medium-high heat, reduce to low, cover and simmer gently for 15 minutes until liquid is absorbed; remove from heat and keep covered for a 2–3 minute rest before fluffing.
2. Grate the zucchini and carrot into a medium bowl. Gather the grated veg in a clean kitchen towel or several layers of paper towel and squeeze firmly to remove excess moisture—this prevents the meatball mix from becoming too wet.
3. In a bowl combine the ground turkey, squeezed grated zucchini and carrot (the ingredient is listed as 'Zucchini and carrot, grated'), the large egg, panko breadcrumbs, and 2 tsp of the Mexican seasoning (reserve the remaining 1.75 tsp for the beans). Add about 1 tsp of the olive oil to the mixture to help with binding. Mix gently until just combined, then form into 20 mini meatballs (about 1 to 1¼ inches / golf-ball size).
4. Arrange the 20 meatballs in a single layer on a rimmed baking sheet lined with parchment (allow a little space between balls). Brush or rub the meatballs with the remaining 2 tsp olive oil and bake in a preheated 400°F (205°C) oven for 12 minutes. Check the internal temperature with an instant-read thermometer—the center of the turkey meatballs must reach 165°F (74°C) before serving.
5. While the meatballs bake, heat a small skillet over medium, add the canned black beans, a splash (1–2 tbsp) of the chicken broth, and the remaining 1.75 tsp Mexican seasoning; simmer 3–4 minutes, stirring, and gently mash a few beans with the back of a spoon to thicken slightly. Keep warm over low heat until assembly.
6. Fluff the cooked rice and stir in the chopped cilantro and the juice of 1 lime (ingredient listed as 'Cilantro and lime'). Divide the rice among 4 bowls (about 3/4 cup cooked rice each), spoon ~3/8 cup warmed black beans into each, and top each bowl with 5 turkey meatballs. Garnish with any reserved cilantro. Makes 4 finished bowls (20 meatballs total); serve 5 meatballs, about 3/4 cup rice and about 3/8 cup beans per serving (serves 4).