Spicy Mexican Meatballs

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 jalapeños, drained
1 cup canned red enchilada sauce (divided use)
Chopped fresh cilantro, for garnish

Preheat oven to 425 F. Spray an 18×13-inch jellyroll pan with nonstick spray coating.

Mix together beef, turkey, egg whites, crushed chips, onion, chili powder, cumin, salt, pepper, jalapeños and 1/3 cup enchilada sauce in a large mixing bowl. Blend well and then shape into 11/2-inch meatballs.

Place meatballs on prepared jellyroll pan. Bake 10 to 12 minutes.

Carefully remove meatballs and place in a decorative heat-proof serving dish (about 11×8 inches). Drizzle with remaining enchilada sauce and bake an additional 5 to 10 minutes or until meatballs are done and cooked to 165 F.

Sprinkle with chopped cilantro before serving.

Makes 30 meatballs.

Shopping tip: Choose ground turkey breast, not ground turkey, which may contain fattier dark meat.

Per 2-Meatball Serving:

Calories 72 (44% fat) Fat 3 g (1 g sat) Cholesterol 19 mg Sodium 123 mg Fiber 1 g Carbohydrates 5 g Protein 6 g

GAC Tempered Glass Oval Platter Serving Tray and Decorative Plate Unbreakable – Chip Resistant – Oven Proof – Microwave Safe – Dishwasher Safe – Stackable (silver)

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