Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 193.76 Kcal (811 kJ) | ||
| Calories from fat | 76.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.53g | 13% | |
|---|---|---|---|
| Cholesterol | 71.99mg | 24% | |
| Sodium | 388.66mg | 16% | |
| Potassium | 594.37mg | 13% | |
| Total Carbs | 2.94g | 1% | |
| Sugars | 0.82g | 3% | |
| Dietary Fiber | 0.71g | 3% | |
| Protein | 25.67g | 51% | |
| Vitamin C | 12.8mg | 21% | |
| Iron | 2.2mg | 12% | |
| Calcium | 26.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 107.93 Kcal (452 kJ) | ||
| Calories from fat | 42.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.75g | 13% | |
|---|---|---|---|
| Cholesterol | 40.1mg | 24% | |
| Sodium | 216.5mg | 16% | |
| Potassium | 331.09mg | 13% | |
| Total Carbs | 1.64g | 1% | |
| Sugars | 0.46g | 3% | |
| Dietary Fiber | 0.39g | 3% | |
| Protein | 14.3g | 51% | |
| Vitamin C | 7.1mg | 21% | |
| Iron | 1.2mg | 12% | |
| Calcium | 14.7mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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