Southwest Turkey Meatball Skillet

Method

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1. In a large bowl, combine the turkey, egg, salt, pepper, and cassava flour. Using your hands, mix until the meat becomes almost a paste-like consistency. While the mixture should have a bit of a paste-like consistency, it should also hold its shape when forming into meatballs.

2. Using damp hands, roll the mixture into 1-inch meatballs (the damp hands help since the meat mixture is a little sticky).
3. Heat the oil in a large, deep skillet over medium-high heat. When hot, add the meatballs to the skillet and brown on both sides, 2-3 minutes on each side. The meatballs will finish cooking through with the rice. Transfer to a plate and set aside.

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1. Preheat the oven to 400℉.

2. Reduce the heat to medium and add the onions to the skillet and cook, stirring, until softened, about 3 minutes. Add the rice and the salt and cook, stirring, toasting the rice in the skillet until fragrant, about 4 minutes.

3. Pour in the green chiles and broth then bring to a simmer. Once simmering, nestle the meatballs into the skillet and reduce heat to a light simmer (medium-low heat). Drizzle with 2 tablespoons of the SideDish Chili Lime Vinaigrette. Cover and cook until the rice is tender and the meatballs are cooked through, 20 minutes.

4. Remove cover and sprinkle with the Monterey jack cheese (if using; see note if not using). Drizzle remaining 2 tablespoons of the SideDish Chili Lime Vinaigrette over the skillet. Place into oven, uncovered, until the cheese is melted and bubbly, about 5 minutes.

5. Remove from the oven and garnish with cilantro. Serve with lime wedges.