If you like this recipe that’s perfect for tailgating, try these other nutrient filled recipes.
Ingredients
- 1 tbsp canola oil
- 1/2 lb cremini mushrooms, finely chopped
- 1 small onion, finely chopped
- 1 lb lean ground pork
- 1 cup bread crumbs
- 1 tsp cumin
- 1 tsp chili powder
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1/2 lb canned or fresh tomatillos, husked
- 1 avocado
- 1/2 cup low-fat sour cream
- 2 scallions, chopped
- 1 jalapeño, seeded and chopped
- 1 garlic clove, chopped
- juice of lime
- 10 corn tortillas, warmed
- 1/3 cup cilantro
Directions
- Heat oil in a skillet over medium heat and cook mushrooms and onion until liquid has evaporated. Cool for 10 minutes.
- Mix pork, bread crumbs, cumin, chili powder, 1⁄2 tsp salt, and black pepper and form into golf ball–size meatballs.
- Preheat grill to medium. Thread meatballs onto skewers and heat until cooked through. Or place meatballs on a greased baking tray and cook at 425°F for 15 minutes or until an instant-read thermometer inserted into center registers 165°F.
- Blend tomatillos, avocado, sour cream, scallions, jalapeño, garlic, lime juice, and 1⁄4 tsp salt. Divide meatballs among tortillas and top with tomatillo sauce and cilantro.