Ingredients
1 pound(s) 99%-lean ground turkey
1 cup ground oatmeal (oat flour)
2 large egg whites
2 teaspoon(s) ground cumin, divided
2 teaspoon(s) dried oregano, divided
3/4 teaspoon(s) freshly ground pepper, divided
1/2 teaspoon(s) salt, divided
1 tablespoon(s) olive oil
1 large white onion, diced
2 carrots, peeled and diced
3 poblano peppers, diced
3 plum tomatoes, diced
6 cup(s) reduced-sodium chicken broth
1/2 cup(s) instant brown rice, or 1/2 cup cooked brown rice
2 tablespoon(s) lime juice
1 jalapeno, minced
2 tablespoon(s) minced fresh cilantro
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Directions
1. Line a large baking sheet with wax paper. Place turkey, ground oatmeal, egg whites, 1 1/2 teaspoons cumin, 1 1/2 teaspoons oregano, 1/2 teaspoon pepper and 1/4 teaspoon salt in a medium bowl. Mix gently until combined. Shape the mixture into 1 1/2-inch balls and transfer to the baking sheet. (You should have about 20 meatballs.) Place in the refrigerator and chill for at least 20 minutes or until ready to use.
2. Heat oil in oven over medium-high heat. Add onion and carrots and cook, stirring often, until beginning to soften, about 4 minutes. Add peppers, tomatoes, the remaining 1/2 teaspoon cumin, 1/2 teaspoon oregano, 1/4 teaspoon pepper and 1/4 teaspoon salt; cook, stirring, about 1 minute. Add broth, increase heat to high and bring to a boil; reduce heat and simmer for 5 minutes.
3. Carefully add the meatballs to broth; return to a simmer and cook for 8 minutes. Add rice and cook, stirring occasionally, until tender, about 5 minutes. Remove from the heat and stir in lime juice. Garnish with jalapeno and cilantro.
