Meatballs in Tomato Chili Sauce

• 12 lb ground pork tenderloin
• 12 lb ground beef, rib eye steaks
• 2 egg whites
• 14 cup unseasoned breadcrumbs
• 12 cup finely chopped zucchini
• 14 cup finely chopped onion
• 2 garlic cloves, minced
• 1 teaspoon minced jalapeno
• 12 teaspoon dried oregano leaves
• 14 teaspoon dried thyme leaves
• 12 teaspoon salt
• 18 teaspoon pepper
• vegetable oil cooking spray
• 1 -2 pasilla chile
• 1 (28 ounce) can reduced-sodium diced tomatoes, undrained
• salt and pepper, to taste

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. Shape mixture into 16 meatballs.
3. Spray large saucepan with cooking spray; heat over medium heat until hot.
4. Cook pasilla chilies over medium heat until softened; discard stems, seeds, and veins.
5. Process chilies and tomatoes with liquid in blender until smooth.
6. Heat tomato mixture to boiling in large saucepan; add meatballs.
7. Reduce heat and simmer, covered, until meatballs are cooked and no longer pink in the center, about 10 minutes.
8. Season to taste with salt and pepper.

ground pork tenderloin, ground beef, egg whites, breadcrumbs, zucchini, onion, garlic, jalapeno, oregano, thyme, salt, pepper, vegetable oil cooking spray, chile, tomatoes, salt

Taken from www.food.com/recipe/meatballs-in-tomato-chili-sauce-185334 (may not work)