Low Fat Meal Prepping For Weight Loss - Mexican Meatballs w/ Quinoa & Black Beans

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

quinoa

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice offers more nutrients, while white rice is often cheaper.

black beans

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are high in protein and cheaper than canned beans.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: dairy-free cheese

Nutritional yeast provides a cheesy flavor with fewer calories.

Mix spices: ancho chili powder, ground cumin, cayenne pepper, dried thyme, kosher salt, and black pepper.

Add ground turkey thigh to the spices and mix well.

Incorporate chopped pepitas, raisins, and chopped cilantro into the mixture.

Form meatballs by dipping hands in water to prevent sticking and shape the mixture into balls.

Chill meatballs in the fridge for about 20 minutes to firm up.

Preheat a nonstick pan over medium-high heat and drizzle in avocado oil.

Sauté chopped onion with a pinch of salt and black pepper until softened.

Add minced garlic and cook briefly until fragrant.

Add canned black beans to the pan and season with additional ancho chili powder and cumin.

Cook 1 cup of dried quinoa separately and add to the pan with the beans and onions.

Mix well and add a pinch of salt and walnuts.

Squeeze juice of 1/2 lime into the mixture for flavor.

Preheat a large cast iron pan over medium-high heat and drizzle in oil.

Sear meatballs until crusty, then transfer to a 350°F oven to finish cooking for 10-15 minutes.

Prepare shishito peppers in the same cast iron pan.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary