CRUNCHY SOUTHWESTERN PORK MEATBALLS

Serves 4 to 6.

From "The Meatball Cookbook Bible," by Ellen Brown.

• Vegetable oil spray

• 2 slices white bread

• 2 tbsp. whole milk

• 2 tbsp. olive oil

• 1/2 small red onion, finely chopped

• 2 garlic cloves, minced

• 1 tbsp. chili powder

• 1 tsp. ground cumin

• 1/2 tsp. dried oregano

• 1 egg

• 1/2 c. tortilla chips, crushed

• 3 tbsp. chopped fresh cilantro

• 11/4 lb. ground pork

• Salt and freshly ground black pepper, to taste

• 1 c. prepared salsa

Directions

Preheat oven to 450 degrees. Line a rimmed baking sheet with heavy-duty aluminum foil, and spray the foil with vegetable oil spray.

Tear bread into small pieces, and place bread in a bowl with milk; stir well.

Heat oil in a small skillet over medium-high heat. Add onion and garlic, and cook, stirring frequently, for 3 minutes or until onion is translucent.

Add chili powder, cumin, and oregano and cook, stirring constantly for 1 minute.

While vegetables cook, whisk egg in a mixing bowl, and add bread mixture, crushed tortilla chips and chilantro, and mix well.

Add onion mixture and pork to the mixing bowl, season to taste with salt and pepper, and mix well again. Make mixture into 11/2-inch meatballs and arrange meatballs on the prepared pan. Spray tops of meatballs with vegetable oil spray.

Bake meatballs for 12 to 15 minutes, or until cooked through. Remove the pan from the oven and serve immediately, accompanied by salsa.