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 coarse crumbs. You should have about ¾ cup crumbs.
2. In large bowl, gently mix pork, garlic, onion, oil, cilantro, 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°. Line rimmed baking pan with aluminum foil; spray with cooking spray. Form pork mixture into 1½-inch meatballs; place 1 inch apart on prepared pan. Bake 15 to 17 minutes or until browned and internal temperature reaches 160°. Makes about 16 meatballs.
- 22 g Fat
- 4 g Saturated fat
- 24 mg Cholesterol
- 484 mg Sodium
- 41 g Carbohydrates
- 3 g Fiber
- 11 g Protein
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Nutritional Information
- 22 g Fat
- 4 g Saturated fat
- 24 mg Cholesterol
- 484 mg Sodium
- 41 g Carbohydrates
- 3 g Fiber
- 11 g Protein
Directions
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 coarse crumbs. You should have about ¾ cup crumbs.
2. In large bowl, gently mix pork, garlic, onion, oil, cilantro, 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°. Line rimmed baking pan with aluminum foil; spray with cooking spray. Form pork mixture into 1½-inch meatballs; place 1 inch apart on prepared pan. Bake 15 to 17 minutes or until browned and internal temperature reaches 160°. Makes about 16 meatballs.