Southwest Meatballs

We're making Southwest Meatballs with WPRI 12 employee Wendy Curtis.

Ingredients:
2 tbs olive oil
1 cup frozen white or yellow corn
1 15oz can low sodium black beans, rinsed and drained
2 cup diced vine ripened tomatoes
½ cup low sodium chicken broth
1 tbsp fresh lime juice
1n tsp ground cumin
¼ cup chopped fresh cilantro

Instructions:
In large skillet, heat oil on medium-high.

Add meatballs and cook 3-5 minutes, turning frequently until browned on all sides.

Add, corn, beans, tomatoes, broth, lime juice and cumin and mix well.

Reduce heat to medium, partially cover and cook for an additional 3-5 minutes, until meatballs are cooked through.

Stir in cilantro and serve.

Copyright. Clean Eating October 2011