Southwest Meatballs with Warm Corn-Black Bean Salsa Recipe

Here is the recipe as you all requested.  Vaness...I have a vegetarian recipe I'm going to e-mail you later. 

To ensure your meatballs boast their best flavor, create a carmelized crust by first searing them on all sides until they're golden brown.  the colorful and hearty blend of black beans, corn tomatoes, line and cilantro enveloping the meatballs fills out this dish, plus it's a unique take on salsa: It's served warm!

INGREDIENTS:
1 lb ground turkey breast
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
1 tbsp fresh lime juice
1 tsp ground cumin
1/4 cup chopped frsh cilantro

INSTRUCTIONS:
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 to 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 to 5 minutes, until meatballs are cooked through.  Stir in cilantro and serve.

Nutrients per serving (4 meatballs and 1 cup corn-bean mixture is a serving):  Calories: 320, Total Fat: 4.5g, Sat. Fat: 0g, Carbs: 32g, Fiber: 7g, Sugars: 5g, Protein: 37g, Sodium: 340mg, Cholesterol: 55mg