SPICY MEXICAN MEATBALLS By Jill Wendholt Silva McClatchy Newspaper
Printed inSt. Paul Pioneer Press Makes 30 meatballs (about 15 appetizer servings). 1/2 pound 93 percent lean ground beef 1/2 pound ground turkey breast 2 egg whites 3/4 cup finely crushed baked tortilla chips 1/2 cup finely minced yellow onion 1 teaspoon chili powder 1/2 teaspoon ground cumin 1/4 teaspoon salt 1/4 teaspoon coarsely ground black pepper 3 tablespoons chopped pickled jalapenos, drained 1 cup canned red enchilada sauce, divided use Chopped fresh cilantro, for garnish To prepare oven, pan: Preheat oven to 425 degrees. Spray 18-by-13-inch jellyroll pan with nonstick spray coating. Set aside. To make meatballs: In large mixing bowl, combine beef, turkey, egg whites, crushed chips, onion, chili powder, cumin, salt, pepper, jalapenos and 1/3 cup enchilada sauce. Blend well. Shape into 1 1/2-inch meatballs. Place on prepared jellyroll pan. Bake for 10 to 12 minutes. To finish meatballs: Carefully remove meatballs from pan. Place in decorative heat-proof serving dish (about 11-by-8-inches). Drizzle with remaining enchilada sauce. Bake for 5 to 10 minutes or until meatballs reach 165 degrees. Sprinkle with cilantro before serving. Nutrition information: One 2-meatball serving provides 72 calories (44 percent from fat), 3 grams total fat (1 gram saturated), 19 milligrams cholesterol, 5 grams carbohydrates, 6 grams protein, 123 milligrams sodium, less than 1 gram dietary fiber. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
