Southwest Meatballs with Warm Corn-Black Bean Salsa

Another recipe from Clean Eating Magazine, October 2011. This one is quick guys - 20 minutes total time - and easy. That great southwest aroma hits your nose as soon as you add all the fixins in the skillet. There are several quick skillet meals in this issue. It's the first time I cooked with "round" beef. After making the turkey meatballs I placed them in the skillet and the recipe said to make them golden brown on all sides. I thought, what? Round meatballs don't have sides!! You can see I'm challenged in many ways. Enjoy. This is a good one.

Serves 4

* 1 lb ground turkey breast. (I used ground turkey rather than ground turkey breast because it's not as lean and easier to mold into meatballs).
* 2 large egg whites
* 1/4 cup whole wheat bread crumbs
* 1/4 tsp sea salt
* 1/4 tsp fresh ground black pepper
* 2 tsp olive oil
* 1 cup frozen yellow or white corn
* 1  15-oz BPA-free can low-sodium black beans, drained and rinsed well
* 2 cups diced vine-ripened tomatoes
* 1/2 cup low-sodium chicken broth (or stock).
* 1 tbsp fresh lime juice
* 1 tsp ground cumin
* 1/4 cup chopped fresh cilantro

ONE: In a large bowl, combine turkey, egg whites, bread crumbs, salt, and pepper and mix well. Shape into 16 meatballs, each about the size of a golf ball.

TWO: In a large skillet, heat oil on medium high. Add meatballs and cook for 3-5 minutes, turning frequently, until browned on all sides. Add corn, beans, tomatoes, broth, lime juice, and cumin and mix well. Reduce heat to medium, partially cover and cook for an additional 3-5 minutes, until meatballs are cooked through. Stir in cilantro and serve.