One Pan Enchilada Zucchini Turkey Meatballs and Rice
Flavorful one pan enchilada zucchini turkey meatballs simmered with rice in a delicious enchilada sauce. This healthy one pan dinner recipe is packed with veggies like zucchini, bell pepper, corn, and poblano pepper, and is perfect for weeknights or meal prep!
Servings 4 servings
Calories 551cal
Ingredients
- For the meatballs:
- 1 pound 93% lean ground turkey (or lean ground chicken)
- 1 cup shredded zucchini, that’s been squeezed of ALL excess moisture with a paper towel
- 1 egg
- ½ cup panko breadcrumbs (or if GF sub 2-3 tablespoons coconut flour)
- 1/4 cup finely chopped onion
- ¼ cup finely diced cilantro
- 1 jalapeño, seeded and finely diced
- 3 cloves garlic, minced
- ½ teaspoon cumin
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1 tablespoon olive oil
- For the veggies, rice and sauce:
- 1 small poblano pepper, seeded and diced
- 1 medium red bell pepper, chopped
- 3/4 cup frozen sweet corn
- 3 cups red enchilada sauce (mild or medium)
- 1 cup white basmati rice (do not use brown rice as it takes too long)
- For the topping:
- ½ cup shredded cheddar cheese
- To garnish:
- Diced green onion
- Fresh cilantro
- Diced or sliced avocado
Instructions
- In a large bowl, add the ground turkey, shredded zucchini, egg, breadcrumbs, onion, cilantro, diced jalapeno, garlic, cumin and salt and pepper. Use clean hands to mix and form into 16 golf ball sized meatballs.
- Place a large deep 10 inch skillet (or large pan) over medium heat and add in olive oil. You can also use a large pot, but I prefer a skillet. Add the meatballs and brown on all sides, using tongs or a fork to flip. They should cook for about 5-6 minutes total. You may need to do this in batches, depending how many meatballs you can fit in your skillet without overcrowding them. When meatballs are done browning, transfer to a plate and set aside.
- Reduce heat to medium-low and add in the poblano pepper, red bell pepper and frozen sweet corn. Saute for a minute, then add in the enchilada sauce. Bring enchilada sauce to a simmer, then fold in the rice, making sure it is evenly distributed. Add the browned meatballs on top. Cover the pan, reduce heat to low and simmer for 20-25 minutes.
- After 20-25 minutes, remove the lid and sprinkle cheddar cheese on top. Cover, cook for 2 more minutes to melt cheese, then serve immediately with cilantro, green onion and avocado, if desired. Serves 4.
Notes
Make a low carb version: Another option is to use 3/4 cup quinoa or even cauliflower rice to keep it low carb. You decide!
See the full post for easy storing & freezing instructions!
Nutrition
Serving: 1serving (based on 4) | Calories: 551cal | Carbohydrates: 65.2g | Protein: 33.3g | Fat: 16.9g | Saturated Fat: 5.1g | Fiber: 3.8g | Sugar: 7.2g