- 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
- 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.