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This recipe was excellent. It was featured in the July 2009 Woman's Day Magazine. I served the meatballs with extra chipotle sauce.
INGREDIENTS
12 oz lean ground beef
1⁄2 cup crushed tortilla chips
1⁄2 cup chopped cilantro
1⁄3 cup sliced scallions
1 large egg
1 tsp each cumin, oregano and minced garlic
2⁄3 cup chipotle or regular barbecue sauce
11⁄2 tsp grated orange zest
1⁄4 cup orange juice
PREPARATION
1. Using your hands, mix beef, chips, 1⁄3 cup of the cilantro, the scallions, egg, cumin, oregano and garlic in a medium bowl until well combined. Form into 30 balls (about 1 Tbsp each).2. Coat large nonstick skillet with nonstick spray; heat over medium heat. Add meatballs; increase heat to medium-high and cook 5 to 7 minutes, turning frequently, until browned and cooked through. 3. Add barbecue sauce, orange zest and juice, and remaining cilantro to skillet. Cook, tossing, over low heat until meatballs are coated. Transfer to serving bowl and serve with toothpicks
12 oz lean ground beef
1⁄2 cup crushed tortilla chips
1⁄2 cup chopped cilantro
1⁄3 cup sliced scallions
1 large egg
1 tsp each cumin, oregano and minced garlic
2⁄3 cup chipotle or regular barbecue sauce
11⁄2 tsp grated orange zest
1⁄4 cup orange juice
PREPARATION
1. Using your hands, mix beef, chips, 1⁄3 cup of the cilantro, the scallions, egg, cumin, oregano and garlic in a medium bowl until well combined. Form into 30 balls (about 1 Tbsp each).2. Coat large nonstick skillet with nonstick spray; heat over medium heat. Add meatballs; increase heat to medium-high and cook 5 to 7 minutes, turning frequently, until browned and cooked through. 3. Add barbecue sauce, orange zest and juice, and remaining cilantro to skillet. Cook, tossing, over low heat until meatballs are coated. Transfer to serving bowl and serve with toothpicks
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