Preheat oven to 425 degrees. Spray an 18 by 13 inch jelly roll pan with nonstick spray coating.
Mix together beef, turkey, egg whites, crushed chips, onion, chili powder, cumin, salt, pepper, jalapenos and 1/3 cup enchilada sauce in a large mixing bowl. Blend well and then shape into 1-1/2 inch meatballs.
Please meatballs on prepared jelly roll pan. Bake 10 to 12 minutes. Carefully remove meatballs and place in a heat-proof dish. Drizzle with remaining enchilada sauce and bake an additional 5 to 10 minutes or until meatballs are done and cooked to 165 degrees. Sprinkle with cilantro before serving.
Originally Submitted
4/27/2010
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