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  • 1 tbsp canola oil
  • 1/2 lb cremini mushrooms, finely chopped
  • 1 small onion, finely chopped
  • 1 lb lean ground pork
  • 1 cup bread crumbs
  • 1 tsp cumin
  • 1 tsp chili powder
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 lb canned or fresh tomatillos, husked
  • 1 avocado
  • 1/2 cup low-fat sour cream
  • 2 scallions, chopped
  • 1 jalapeño, seeded and chopped
  • 1 garlic clove, chopped
  • juice of lime
  • 10 corn tortillas, warmed
  • 1/3 cup cilantro


  1. Heat oil in a skillet over medium heat and cook mushrooms and onion until liquid has evaporated. Cool for 10 minutes.
  2. Mix pork, bread crumbs, cumin, chili powder, 1⁄2 tsp salt, and black pepper and form into golf ball–size meatballs.
  3. 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.
  4. 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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