January 12, 2018
Dinner, Lunch, Soups/Stews,
Poultry, Turkey, Fruit, Vegetables, Corn, Mexican, Southern, Southwest, Easy/Beginner Cooking, Quick Meals, Weeknight Meals, Stove Top, Low Fat, Canned Tomatoes more
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"This is quick to make and I've found kids like it because of the corn and meatballs."
Heat a large saucepan over medium-high heat. Add oil; swirl to coat. Add the onions, poblano, and chorizo; saute 2 minutes.
Add the stock and tomatoes; bring to a simmer. Stir in the tortillas.
Combine 1/4 teaspoon salt, garlic powder, and next 5 ingredients (through egg).
Shape the turkey mixture into 12 meatballs.
Heat a large skillet over medium-high heat. Coat the pan with cooking spray. Add the meatballs; cook 4 minutes, browning on all sides.
Add the meatballs, corn, and the remaining 1/4 teaspoon salt to the stock mixture. Simmer for 5 minutes. Top with cilantro.
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