If you like this recipe that’s perfect for tailgating, try these other nutrient filled recipes.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>1 tbsp canola oil</li>
<li>1/2 lb cremini mushrooms, finely chopped</li>
<li>1 small onion, finely chopped</li>
<li>1 lb lean ground pork</li>
<li>1 cup bread crumbs</li>
<li>1 tsp cumin</li>
<li>1 tsp chili powder</li>
<li>3/4 tsp salt</li>
<li>1/4 tsp black pepper</li>
<li>1/2 lb canned or fresh tomatillos, husked</li>
<li>1 avocado</li>
<li>1/2 cup low-fat sour cream</li>
<li>2 scallions, chopped</li>
<li>1 jalapeño, seeded and chopped</li>
<li>1 garlic clove, chopped</li>
<li> juice of lime</li>
<li>10 corn tortillas, warmed</li>
<li>1/3 cup cilantro</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Heat oil in a skillet over medium heat and cook mushrooms and onion until liquid has evaporated. Cool for 10 minutes.</li>
<li>Mix pork, bread crumbs, cumin, chili powder, 1⁄2 tsp salt, and black pepper and form into golf ball–size meatballs.</li>
<li>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.</li>
<li>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.</li>
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