FABULOUS FRITO MEATBALLS

FABULOUS FRITO MEATBALLS

1LB LEAN GROUND LOIN (GROUND TURKEY IS A GREAT SUBSTITUE)
TWO EGG WHITES
ONE CUP CRUSHED FRITO?S CORN CHIPS
½ JAPALENO PEPPER DICED
½ RED SPANISH ONION DICED
TWO CLOVES GARLIC DICED
FOUR TBS FRESH CILANTRO
1 TBS DRIED OREGENO
1 TSP CUMIN
FOUR 14oz CANS OF FAT FREE CHICKEN STOCK (6 CUPS)
21/2 CUPS WHITE RICE
1 JAR OF YOUR FAVORITE TACO OR SALSA SAUCE.

IN A LARGE MIXING BOWL COMBINE FIRST NINE INGREDIENTS AND MIX WELL WITH HANDS. COVER AND PLACE MEAT MIXTURE IN THE REFRIDGERATOR FOR AT LEAST A HALF-HOUR?THIS GIVES THE FLAVORS TIME TO ?MELD? TOGETHER.
WHILE MEAT IS RESTING IN THE FRIDGE, BRING CHICKEN STOCK TO A SIMMER IN A LARGE STOCK POT OR POT. ONCE STOCK IS AT A SIMMER START MAKING YOUR MEATBALLS. TAKE YOUR MEAT MIXTURE AND FORM BALLS A LITTLE BIGGER THAN A GOLF BALL. PLACE MEATBALLS INTO BROTH, COVER AND SIMMER TWENTY-MINS.
REMOVE COOKED MEATBALLS WITH SLOTTED SPOON AND PLACE IN A 13 X 9 BAKING DISH. POUR TACO SAUCE OR SALSA OVER MEATBALLS AND PLACE UNCOVERED IN A 350 DEGREE OVEN FOR TWENTY MIN.
WHILE MEATBALLS ARE FINISHING IN THE OVEN BRING YOUR COOKING LIQUID TO A BOIL. ADD RICE AND COVER?RICE WILL TAKE ABOUT TWENTY MINS. TO COOK.
TO SERVE: PLACE COOKED RICE ON SERVING DISH AND TOP WITH COOKED MEATBALLS. GARNISH WITH FRESH CILANTRO OR GREEN ONIONS. LOW FAT SOUR CRÈME IS ALSO A GREAT TOPPING!