1. In medium bowl combine turkey, 1/4 cup salsa, 1/2 cup cilantro, onion, garlic, 1/2 teaspoon cumin and salt. Form mixture into 16 meatballs.
2. Place meatballs on (10-X 15-X 1-inch) baking pan sprayed with vegetable oil. Bake at 400 degrees F for 25 to 30 mintues, or until meatballs are lightly browned and no longer pink in center.
3. Meanwhile, in a 3-quart saucepan combine corn, broth, beans, chilies, remaining salsa and cumin, chili powder and oregano. Increase heat and bring to boil. Reduce heat to medium and cook uncovered for 5 to 10 minutes or until mixture is heated throughout.
4. Add meatballs and remaining cilantro. Simmer 5 to 10 minutes. Ladle into bowls and serve with corn chips.
Republished with permission, National Turkey Federation
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|Serving Size: 1 Serving (641g)|
|Recipe Makes: 4|
|Calories from Fat: 49 (11%)|
|Amt Per Serving||% DV|
|Total Fat 5.5g||7 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 73.7mg||23 %|
|Sodium 1917.7mg||66 %|
|Potassium 1102.9mg||29 %|
|Total Carbohydrate 61.2g||18 %|
|Dietary Fiber 17g||68 %|
|Sugars, other 44.2g|
|Protein 38.6g||55 %|
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Calories per serving: 433
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