Meatballs in Tomato Chili Sauce

Ingredients

• 1/2 lb ground pork tenderloin
• 1/2 lb ground beef, rib eye steaks
• 2 egg whites
• 1/4 cup unseasoned breadcrumbs
• 1/2 cup finely chopped zucchini
• 1/4 cup finely chopped onion
• 2 garlic cloves, minced
• 1 teaspoon minced jalapeno
• 1/2 teaspoon dried oregano leaves
• 1/4 teaspoon dried thyme leaves
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• vegetable oil cooking spray
• 1-2 pasilla chile

• 1 (28 ounce) can reduced-sodium diced tomatoes, undrained
• salt and pepper, to taste

Directions

1. 1

   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.

2. 2

   Shape mixture into 16 meatballs.

3. 3

   Spray large saucepan with cooking spray; heat over medium heat until hot.

4. 4

   Cook pasilla chilies over medium heat until softened; discard stems, seeds, and veins.

5. 5

   Process chilies and tomatoes with liquid in blender until smooth.

6. 6

   Heat tomato mixture to boiling in large saucepan; add meatballs.

7. 7

   Reduce heat and simmer, covered, until meatballs are cooked and no longer pink in the center, about 10 minutes.

8. 8

   Season to taste with salt and pepper.