Brian Klutch
Meatballs and tacos make an appearance at many game-day feasts in one form or another. This twist on tacos is a spicy and filling fan favorite that you’ll end up making even when the season is over when you need a quick and tasty dinner.
You can also make the meatballs with ground chicken or turkey and swap out the corn tortillas for Boston lettuce leaves.
Directions:
Heat oil in a skillet over medium heat and cook mushrooms and onion until liquid has evaporated. Cool for 10 minutes.
Mix pork, bread crumbs, cumin, chili powder, 1⁄2 tsp salt, and black pepper and form into golf ball–size meatballs.
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.
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.
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