Southwestern Meatballs and Black Bean Corn Salsa

Serves 6 - 3 meatballs and 3/4 cup salsa per serving

Southwestern Meatballs (makes 18 meatballs)
1 pound 93% lean ground beef
1/4 cup seasoned breadcrumbs
2 large egg whites
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
1 tablespoon Mrs Dash SW Chipotle seasoning

Preheat oven to 400°.

In a large mixing bowl combine ingredients, mix well.  Form into 1 ounce/2 tablespoon balls and place on a parchment lined baking sheet.  Bake for 25 minutes n the center rack of your oven.

While meatballs are baking prepare the Black Bean Corn Salsa.

Black Bean Corn Salsa (serves 6)
1 15 ounce can reduced sodium black beans, rinsed and drained
1 1/3 cups frozen Sweet White Corn
1 14.5 ounce can reduced sodium diced tomatoes
1 4 ounce can fired roasted diced green chiles, drained
1 teaspoon ground cumin
1/2 teaspoon Ancho Chile Pepper
1/2 teaspoon Chipotle Chile Pepper
pinch Cayenne Pepper
1/2 teaspoon kosher salt

Place a large skillet over high heat until a drop of water sizzles in the pan.  Add the corn in an even layer to the pan.  Allow to cook for 3-5 minutes until corn is caramelized. 

Add tomatoes, beans and diced chiles.  Stir well.  Add cumin, ancho, chipotle and cayenne peppers and salt.  Stir to combine and remove from heat.  Remove meatballs from oven and serve 3/4 cup salsa with 3 meatballs on top.  Enjoy!!!


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