Description
One Pan Enchilada Zucchini Turkey Meatballs and Rice is a hearty, family-friendly dinner featuring juicy turkey meatballs mixed with grated zucchini, tender rice cooked in a flavorful enchilada sauce, corn, and black beans. All cooked together in a single oven-safe skillet, this meal offers a convenient, delicious, and comforting dish with easy cleanup.
Ingredients
Meatballs
- 1 lb ground turkey
- 1 small zucchini, grated and squeezed dry
- ½ cup breadcrumbs
- 1 egg
- 2 garlic cloves, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
Rice Mixture
- 1 cup long-grain rice
- 2 cups chicken broth
- 1½ cups enchilada sauce
- 1 tablespoon olive oil
- 1 cup corn kernels
- ½ cup black beans, drained and rinsed
Toppings
- 1 cup shredded Mexican cheese blend
- Fresh cilantro, chopped, for garnish
Instructions
- Prepare Meatballs: In a large bowl, combine ground turkey, grated zucchini (squeezed dry to remove excess moisture), breadcrumbs, egg, minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper. Mix gently until evenly incorporated. Shape the mixture into 16 evenly sized meatballs.
- Brown Meatballs: Heat olive oil in a large oven-safe skillet over medium heat. Add the meatballs and brown them on all sides, about 3-4 minutes per side, ensuring they develop a golden crust. Remove the browned meatballs from the skillet and set aside.
- Prepare Rice Mixture: In the same skillet (leave any browned bits for flavor), add the rice, chicken broth, enchilada sauce, corn kernels, and black beans. Stir to combine all ingredients thoroughly, scraping any browned bits from the bottom of the pan for added flavor.
- Combine and Bake: Nestle the browned meatballs evenly into the rice mixture in the skillet. Cover the skillet with a lid or foil and bake in a preheated oven at 375°F (190°C) for 30 to 35 minutes, or until the rice is tender and the turkey meatballs reach an internal temperature of 165°F (74°C).
- Add Cheese and Finish Baking: Remove the cover and sprinkle the shredded Mexican cheese blend evenly over the top. Return the skillet to the oven uncovered for about 5 minutes, or until the cheese melts and becomes bubbly.
- Garnish and Serve: Remove from oven, garnish with chopped fresh cilantro, and serve hot. Optionally, add diced avocado, sour cream, or sliced jalapeños for extra flavor.
Notes
- Use brown rice instead of white rice, but increase the amount of broth and extend cooking time accordingly to ensure proper rice softness.
- Top with diced avocado, sour cream, or sliced jalapeños for added flavor and texture.
- To make this dish gluten-free, substitute regular breadcrumbs with gluten-free breadcrumbs.
- If you prefer a spicier dish, add extra chili powder or a pinch of cayenne pepper to the meatball mixture or enchilada sauce.
- Make sure to squeeze out excess moisture from the zucchini to prevent the meatballs from becoming too wet and falling apart.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
