Meatballs in Tomato Chili Sauce
1/2 pound ground pork tenderloin
1/2 pound ground beef rib eye steak
2 egg whites
1/4 cup unseasoned dry bread crumbs
1/2 cup finely chopped zucchini
1/4 cup finely chopped onion
2 cloves garlic, minced
1 teaspoon minced jalapeno chili
1/2 teaspoon dried oregano leaves
1/4 teaspoon dried thyme leaves
1/2 teaspoon salt
1/8 teaspoon pepper
vegetable cooking spray
1 to 2 pasilla chilies
1 28 ounce can reduced sodium diced tomatoes, undrained
salt and pepper to taste
Mix ground pork and beef, egg whites, bread crumbs, zucchini, onion, garlic, jalapeno chili oregano, thyme, 1/2 teaspoon salt and 1/8 teaspoon pepper.
Shape mixture into 16 meatballs. Spray large saucepan with cooking spray; heat over medium heat until hot.
Cook pasilla chilies over medium heat until softened; discard stems, seeds and veins.
Process chilies and tomatoes with liquid in blender until smooth.
Heat tomato mixture to boiling in large saucepan; add meatballs. Reduce heat and simmer, covered, until meatballs are cooked and no longer pink in the center, about 10 minutes.
Season to taste with salt and pepper.
Nutritional Information Per Serving; 1/4 of recipe:
Calories: 240, Fat: 6.5 g, Cholesterol: 60.9 mg, Sodium: 435 mg, Protein: 29.3 g, Carbohydrate: 15.9 g
Diabetic Exchanges: 3 Meat, 3 Vegetable