This dish started off with me being a little bit doubtful. I was weary that there weren't much spices, and 1 lb ground chicken didn't seem much to make a nice rounded 16 meatballs. Don't get me wrong, I was happy that there were fewer ingredients, but I just wanted to make sure the dish itself had some flavor. While those doubts were valid, the dish came out quite yummy. Each ingredient stood out in its own right, and the amount of meatballs were just fine.
Click here for the recipe: Southwest Meatballs + Warm Corn Black Bean Salsa