Southwestern Meatballs and Black Bean Corn Salsa
This post may contain affiliate links. Please read my disclosure policy.
My new favorite Southwestern Meatballs and Black Bean Corn Salsa, a light and healthy meal in under 40 minutes!
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 meatballs over 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!
With love, from our simple kitchen to yours.
Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram
Southwestern Meatballs and Black Bean Corn Salsa
Equipment
Ingredients
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 black pepper, fresh cracked
- 1 tablespoon Mrs Dash SW Chipotle seasoning
Black Bean Corn Salsa
- 15 ounce can reduced sodium black beans, rinsed and drained
- 1/3 cups frozen Sweet White Corn
- 14.5 ounce can reduced sodium diced tomatoes
- 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
Instructions
Southwestern Meatballs
- 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.
Black Bean Corn Salsa
- 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!!!
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Welcome!
We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
These were a great idea…never would have thought to serve meatballs with a salsa like that.
This sounds and looks great. It's a unique twist on meatballs!
This sounds fantastic, wow 31 gms of protein! love it! I also love all the fresh delicious flavors!
I also love to put just a bit of pineapple or mango in my black bean and corn salsa for just a bit of a different flavor.
This was such a tasty and healthy meal! I will be making this regularly now!
We are so happy you enjoyed it!
This was such a tasty and healthy meal! I loved the flavor of the meatballs AND the salsa! I will be making this regularly now!