← Back to Search Results
pan-frying, sauteeing
Turkey Meatball Chili

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Yield: Serves 4

Ingredients

  • 1 slice white bread, crusts removed, cut into small cubes
  • 2 tbsp (25 mL) milk
  • 1 egg white, lightly beaten
  • 1 lb (500 g) ground turkey
  • 1 tbsp (15 mL) ketchup
  • 1 tsp (5 mL) brown mustard
  • Salt and freshly ground black pepper to taste
  • 2 tbsp (25 mL) vegetable oil
  • 1 onion, finely chopped
  • 2 tbsp (25 mL) all-purpose flour
  • 2 tbsp (25 mL) chili powder
  • 1 tbsp (15 mL) ground cumin
  • 1 tsp (5 mL) dried oregano
  • 2 cups (500 mL) chicken broth
  • 1 cup (250 mL) canned crushed tomatoes
  • 1 can (14 to 19 oz/398 to 540 mL) red kidney beans, drained and rinsed

Directions

Using your hands, combine bread and milk until bread is moistened. Mix in egg white, turkey, ketchup, mustard, salt and pepper until thoroughly combined. Form into 24 small meatballs. In a large skillet, heat oil over medium-high heat. Cook meatballs until evenly browned. When almost done, add onion and sauté until tender. Add flour, chili powder, cumin and oregano; sauté for 1 minute. Add broth and tomatoes; reduce heat and simmer for 10 minutes, until meatballs are cooked through. Add beans and heat through.


© 2007 Andrew Schloss
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

389kcal (19%)
105mg (11%)
49mg (82%)
81mcg RAE (3%)
925mg
81mg
32g
5g
3g
24g
94mg (31%)
769mg (32%)
4g (19%)
20g (31%)
5mg (29%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
food-to-live-by Food to Live By
by Myra Goodman
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
lucid-food Lucid Food
by Louisa Shafia
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
cooking-for-friends Cooking for Friends
by Gordon Ramsay
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
lidias-italy Lidia's Italy
by Lidia Bastianich
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?