Mini meatballs are always a great appetizer, but this recipe for spicy pork meatballs elevates the traditional recipe into something a bit more special. With crushed tortilla chips, ground pork and grated Cabot Habanero Cheddar cheese (or Cabot Seriously Sharp Cheddar) included in the meatball mixture, these bite-sized meatballs are guaranteed to impress your guests. These are full of flavor on their own but are also fabulous dipped in guacamole. Share the recipe with friends and family on Facebook, Pinterest, Instagram, and Twitter.
To make about 3 dozen mini Italian meatballs, preheat your oven to 375°F and coat a baking sheet with cooking spray.
Place tortilla chips in a zip-close plastic bag and crush into fine crumbs with a rolling pin or heavy pan. Alternately, you can use a food processor.
Whisk egg and salt in a medium bowl until frothy and well combined. Stir in milk and crushed chips and let stand for 5 minutes for chips to soften.
Add lean ground pork, Cabot Habanero Cheddar cheese (or Cabot Seriously Sharp Cheddar) and cilantro and mix together gently but thoroughly.
Roll the pork mixture into approximate 1¼-inch balls and place on baking sheet. (Note: Meatballs can be prepared a day ahead, covered with plastic wrap and refrigerated until ready to bake.)
Bake for 12 to 14 minutes or until cooked through to center. Serve warm, with guacamole for dipping.
For another crowd-pleasing meatball recipe, try our Chili Meatballs with Cheddar-Beer Dunk. Did you know Cabot is a co-operative of over 800 farm families who continuously strive to produce the best dairy products around? If you love this ground pork meatball recipe as much as we do, we’d really appreciate it if you could rate and review it when you have the chance!
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Ingredients
Cooking spray
2 cups Food Should Taste Good Lime or Jalapeno Tortilla Chips
1 large egg
½ teaspoon salt
¼ cup lowfat milk (1%)
1 pound lean ground pork
4 ounces Cabot Habanero Cheddar or Cabot Seriously Sharp Cheddar, grated (about 1 cup)
¼ cup chopped fresh cilantro (optional)
About 1 cup Classic or Spicy Wholly Guacamole
Directions
PREHEAT oven to 375°F. Coat baking sheet with cooking spray.
PLACE chips in zip-close plastic bag and crush into fine crumbs with rolling pin or heavy pan (or use food processor).
WHISK egg and salt in medium bowl, until frothy and well combined. Stir in milk and crushed chips; let stand for 5 minutes for chips to soften.
ADD pork, cheese and cilantro and mix together gently but thoroughly.
ROLL pork mixture into approximate 1 ¼-inch balls and place on baking sheet. (Can be prepared a day ahead, covered with plastic wrap and refrigerated until ready to bake.)
Bake for 12 to 14 minutes or until cooked through to center. Serve warm, with guacamole for dipping.
Calories: 108
% Daily Value
Total Fat: 7g
11%
Saturated Fat: 3g
15%
Sodium: 193mg
8%
Carbohydrates: 2g
1%
Dietary Fiber: 0g
0%
Protein: 9.5g
Calcium: 85mg
9%
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