Tex-Mex Pork Meatballs
Active Time: 25 minutes
Total Time: 40 minutes plus chilling
2 cups Schnucks bite-size corn tortilla chips
1 pound fresh ground pork
1/4 small onion, finely chopped (about 1/4 cup)
2 tablespoons chopped fresh cilantro leaves
2 tablespoons Schnucks canola oil
3 garlic cloves, crushed with press
1 tablespoon concentrated tomato paste
1 teaspoon McCormick® chili powder
1 teaspoon McCormick® ground cumin
1 teaspoon Schnucks oregano leaves
1 teaspoon salt
1 teaspoon ground black pepper
Schnucks 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 fine crumbs. You should have about 3/4 cup crumbs.
2. In large bowl, gently mix pork, onion, cilantro, oil, garlic, 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°F. 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°F. Makes about 16 meatballs.
Each serving: about 415 calories, 22 g total fat (4 g saturated), 24 mg cholesterol, 484 mg sodium, 41 g carbohydrate, 3 g fiber, 1 g sugars, 11 g protein