Southwestern Meatballs and Black Bean Corn Salsa

It has been a while since we have shared an On The Lighter Side meal with you or a Simply Delicious one, so today I would like to share one that is both.  My new favorite Southwestern Meatballs and Black Bean Corn Salsa, a light and healthy meal in under 40 minutes!


As I was meal planning and prepping for the coming week, I knew I wanted meatballs.  But, the same old thing did not sound appealing.  I decided to try something new, so I visited flavors from all my favorite regions and decided on a fantastic Southwestern inspired meatball served over an amazing Black Bean and Corn Salsa.

It was a huge hit.  Chad AND Munchkin both devoured it.  Incredible flavor packed into these meatballs and salsa, with a whopping 31g protein per serving and only 330 calories.  That is a lot of bang for your buck (if you ask me).  If you are looking for a few more calories, try adding Spicy Baked Brown Rice!

Enjoy!!!

Southwestern Meatballs and Black Bean Corn Salsa
Serves 6 - 3 meatballs and 3/4 cup salsa per serving

Southwestern Meatballs (makes 18 meatballs)
1 pound 93% lean ground beef
1/4 cup seasoned breadcrumbs
2 large egg whites
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
1 tablespoon Mrs Dash SW Chipotle seasoning

Preheat oven to 400°.

In a large mixing bowl combine ingredients, mix well.  Form into 1 ounce/2 tablespoon balls and place on a parchment lined baking sheet.  Bake for 25 minutes n the center rack of your oven.

While meatballs are baking prepare the Black Bean Corn Salsa.

Black Bean Corn Salsa (serves 6)
1 15 ounce can reduced sodium black beans, rinsed and drained
1 1/3 cups frozen Sweet White Corn
1 14.5 ounce can reduced sodium diced tomatoes
1 4 ounce can fired roasted diced green chiles, drained
1 teaspoon ground cumin
1/2 teaspoon Ancho Chile Pepper
1/2 teaspoon Chipotle Chile Pepper
pinch Cayenne Pepper
1/2 teaspoon kosher salt

Place a large skillet over high heat until a drop of water sizzles in the pan.  Add the corn in an even layer to the pan.  Allow to cook for 3-5 minutes until corn is caramelized.

Add tomatoes, beans and diced chiles.  Stir well.  Add cumin, ancho, chipotle and cayenne peppers and salt.  Stir to combine and remove from heat.

Remove meatballs from oven and serve 3/4 cup salsa with 3 meatballs on top.  Enjoy!!!

Click here for a printable version of this recipe - The Slow Roasted Italian.com