The assertive flavors of traditional Southwestern cooking remain popular in the pantheon of American regional cuisines, and this easy recipe includes many of them. The crushed tortilla chips add texture to the meatballs, too.
2 slices white bread
2 tablespoons whole milk
2 tablespoons olive oil
1/2 small red onion, finely chopped
2 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 large egg
1/2 cup tortilla chips (crushed in heavy-duty plastic bag)
3 tablespoons chopped fresh cilantro
11/4 pounds ground pork
Salt and freshly ground black pepper to taste
Vegetable oil spray
For dipping:
1 cup Mexican Tomato Sauce or bottled salsa, heated
1. Preheat the oven to 450°F. Line a rimmed baking sheet with heavy-duty aluminum foil, and spray the foil with vegetable oil spray. Tear bread into small pieces, and place bread in a bowl with milk; stir well.
2. Heat oil in a small skillet over medium-high heat. Add onion and garlic, and cook, stirring frequently, for 3 minutes, or until onion is translucent. Add chili powder, cumin, and oregano, and cook, stirring constantly, for 1 minute. While vegetables cook, whisk egg in a mixing bowl, and add bread mixture, crushed tortilla chips, and cilantro, and mix well.
3. Add onion mixture and pork to the mixing bowl, season to taste with salt and pepper, and mix well again. Make mixture into 11/2-inch meatballs, and arrange meatballs on the prepared pan. Spray tops of meatballs with vegetable oil spray.
4. Bake meatballs for 12 to 15 minutes, or until cooked through. Remove the pan from the oven, and serve immediately, accompanied by a bowl of Mexican Tomato Sauce for dipping.
Note: The pork mixture can be prepared up to 1 day in advance and refrigerated, tightly covered. Also, the meatballs can be baked up to 2 days in advance and refrigerated, tightly covered. Reheat them in a 350°F oven, covered, for 10 to 12 minutes, or until hot.