Turkey-Zucchini Enchilada Meatballs
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Ingredients40 m servings 587 cals
Original recipe yields 2 servings (8 meatballs)
- Mix turkey, egg, cumin, onion powder, and garlic powder together in a bowl. Form into 2-inch meatballs.
- Heat olive oil in a large skillet over medium heat. Add meatballs and brown on all sides, 3 to 5 minutes. Add enchilada sauce and green bell pepper; cook 10 minutes. Add zucchini and cook until tender, about 8 minutes more.
- Cook's Note:
- You can use ground beef instead of turkey, if you wish.
Per Serving: 587 calories; 31.3 g fat; 18 g carbohydrates; 61 g protein; 303 mg cholesterol; 545 mg sodium. Full nutrition