1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 pound ground beef (ground chuck preferred)
1/2 pound ground pork
1/2 cup diced onion
1 small can (4 ounces) diced mild green chiles, drained
1 snack size bag tortilla chips, crushed, 1/2 to 3/4 cup crushed (tested with nacho flavor)
1 egg, beaten
2 cups prepared chunky salsa, divided use
1/8 cup chopped fresh cilantro
Additional chopped cilantro and shredded Mexican cheese for garnish
Preheat oven to 375 F. Line a rimmed baking sheet with foil.
Whisk together salt, cumin, and chili powder.
In a large bowl, combine ground beef, ground pork, onion, chiles, crushed tortilla chips, egg, 1/2 cup of the salsa, cilantro, and spices with a large fork just until combined. Do not overmix. Form into meatballs about 2 inches in diameter and place on prepared baking sheet 1 inch apart.
Bake taco meatballs for 30 minutes.
Heat remaining 1-1/2 cups salsa in a large saucepan. Add baked meatballs and toss to coat. To serve, sprinkle with chopped fresh cilantro and shredded Mexican cheese.
May be used as an appetizer or as an entree with Spanish-style rice.
Yield: about 28 meatballs