One Pan Enchilada Zucchini Turkey Meatballs and Rice
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.
Recipe 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!
To store: once complete cooled, portion out the meatballs and rice into glass meal prep containers and store in the refrigerator for 3-4 days. Simply reheat them in the microwave.
To freeze: once completely cooled, portion out the meatballs and rice into freezer-friendly containers and store them in the freezer for up to 2 months. To reheat simply allow the meatballs and rice to thaw in the refrigerator before microwaving them until they're hot.