Recipe: Spicy Mexican Meatballs (using crushed tortilla chips and enchilada sauce)

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 jalapenos, drained
1 cup canned red enchilada sauce, divided use
Chopped fresh cilantro, for garnish

Preheat oven to 425 degrees F. Spray an 18-by-13-inch jelly roll pan with nonstick spray coating.

Mix together beef, turkey, egg whites, crushed chips, onion, chili powder, cumin, salt, pepper, jalapenos and 1/3 cup enchilada sauce in a large mixing bowl. Blend well and then shape into 1-inch meatballs. Place meatballs on prepared jelly roll pan.

Bake 10 to 12 minutes. Carefully remove meatballs and place in a decorative heat-proof serving dish (about 11-by-8-inches).

Drizzle with remaining enchilada sauce and bake an additional 5 to 10 minutes or until meatballs are done and cooked to 165 degrees F.

Sprinkle with chopped cilantro before serving.

Makes 30 meatballs
Source: Kathryn Moore and Roxanne Wyss in NewsOK, November 12, 2009