Crispy-coated meatballs make delicious dippers for chili sauce, ketchup or salsa on the side.
- Portion size 24 servings
- Credits : Canadian Living Magazine: March 2010
MethodPlace tortilla chips in shallow dish; set aside.
In large bowl, combine pork, onion, garlic, egg, bread crumbs, chili powder, oregano, cumin, salt, pepper and 2 tbsp (25 mL) water.
Roll by rounded 1 tbsp (15 mL) into balls. (Make-ahead: Refrigerate, layered between waxed paper, in airtight container for up to 24 hours.)
Roll balls in tortilla chips. Place on foil-lined rimmed baking sheet. Bake, rotating sheet once, in 425°F (220°C) oven until instant-read thermometer inserted into centre registers 160°F (71°C), 18 to 20 minutes.
Nutritional facts Per piece: about
- Sodium 54 mg
- Protein 4 g
- Calories 60.0
- Total fat 4 g
- Cholesterol 19 mg
- Saturated fat 1 g
- Total carbohydrate 2 g
- Iron 3.0
- Folate 2.0
- Calcium 1.0
- Vitamin A 1.0