Tex-Mex Pork Meatballs
Prep: 25 minutes
Bake: 15 minutes plus chilling • Serves: 8
1 pound fresh ground pork
3 garlic cloves, crushed with press
1/4small onion, finely chopped (about 1/4 cup)
2 tablespoons canola oil
2 tablespoons chopped fresh cilantro leaves
1 tablespoon concentrated tomato paste
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon oregano leaves
3/4teaspoon salt
1 teaspoon ground black pepper
Nonstick cooking spray
1.Place tortilla chips in large zip-tight plastic bag; seal bag, pressing out excess air. With rolling pin or flat side of meat mallet, crush tortilla chips into coarse crumbs. You should have about 3/4 cup crumbs.
2.In large bowl, gently mix pork, garlic, onion, oil, cilantro, tomato paste, chili powder, cumin, oregano, salt, pepper and tortilla chips until well combined. Cover with plastic wrap; refrigerate 30 minutes.
3.Preheat oven to 400°. Line rimmed baking pan with aluminum foil; spray with cooking spray. Form pork mixture into 1-1/2-inch meatballs; place 1 inch apart on prepared pan. Bake 15 to 17 minutes or until browned and internal temperature reaches 160°. Makes about 16 meatballs.
Approximate nutritional values per serving:
415 Calories, 22g Fat (4g Saturated), 24mg Cholesterol,
484mg Sodium, 41g Carbohydrates, 3g Fiber,11g Protein
Dietitian’s tip:
> Use extra-lean ground turkey meat to cut down on saturated fat.