Tex-Mex Meatballs

Name: Tex-Mex Meatballs | Slimming & Weight Watchers Friendly
Prep time: 10 min
Cook time: 25 min

10MINS
25MINS
383KCAL

These meatballs are a Tex-Mex twist on an Italian classic. To keep them light, we’ve used 2%-fat turkey mince, but you could also try 5%-fat pork or beef mince instead if you prefer a more traditional meatball; they taste just as good!

Featured On
Pages 50-51

This recipe is currently only available in our book. You can get it here

Your dishes

You’re amazing, look at the Tex-Mex Meatballs dishes you’ve made…

Jane Connolly, East Lothian

Maureen, North Wales

Roisin Fountain, Bloxham, Oxfordshire

Poppy, West Sussex

Show us what you’ve made

Would you like your creations featured on our website, so we can all see how amazing your dishes are? Head over to our ‘Pictures of Nom’ gallery and upload your photos - you could be picked to win some exclusive Pinch of Nom Swag!

Hints & Tips

Below we added some of our communities most common hints and tips. We hope you find them useful.

Swap this

Swap the turkey mince for beef or pork mince, or the kidney beans for other tinned beans (e.g. butter beans) or dried beans (soaked and cooked).

NEW TIP

Tasty, but not spicy enough for Tex-Mex.

Try adding a hot chilli powder, or for more flavour, hot paprika and a pinch of chilli flakes.

Cooked it in my airfryer on 160° for 20min

I had no kidney beans or sweetcorn so drained baked beans and peas..

Tasty, spicy and soo moreish

Loved making these meatballs, they turned out so well and the sauce was delish. l teamed them with the spicy rice which was also yummy and as we like spicy food l added extra chilli to it, great meals for a Saturday night!