Nachos Loaded With Meatballs

Hearty does not begin to describe these nachos built with a chunky salsa and meatballs. Ground turkey or chicken can be used in place of the pork.

For the salsa

1 medium white onion, finely chopped green bell pepper, finely chopped 1 teaspoon ground cumin 1N teaspoons cayenne pepper 2K cups crushed tomato sauce Salt to taste cup fresh cilantro, finely chopped 8 cherry tomatoes, quartered lengthwise

For the meatballs

4 cloves garlic finely minced 2 large eggs, slightly beaten 1 teaspoon crushed fennel seeds 1K teaspoons crushed red pepper flakes 2 teaspoons salt 2 pounds ground pork cup panko bread crumbs cup fresh cilantro, finely chopped 2 tablespoons canola oil

For the nachos

1 (13-ounce) bag white round tortilla chips, divided 3 cups sharp cheddar cheese, shredded, divided cup pickled jalapenos, minced, divided cup cilantro, finely chopped cup cotija or Parmesan cheese, shredded

Make the salsa: In a bowl, stir together onion, bell pepper, cumin, cayenne pepper and crushed tomato sauce. Season with salt. Add cilantro and tomatoes and combine well. Cover and set aside.

Make the meatballs: In a bowl, combine garlic, egg, fennel seeds, red pepper flakes and salt. Add pork, bread crumbs and cilantro. Mix gently. Form 32 balls.

In a heavy pot, heat oil over medium. Add meatballs in batches and cook until browned, 8 to 10 minutes. Keep warm.

Assemble the nachos: Place half the tortilla chips on a baking tray and sprinkle with 1 K cups of cheddar and 2 tablespoons of pickled jalapenos. Bake at 350 degrees for 5 to 7 minutes or until the cheese is melted. Transfer chips to a wide serving bowl or platter. Repeat the process with the remaining chips, cheese and jalapenos.

Pour salsa over meatballs and gently stir. Spoon the meatballs and sauce over the cheesy chips. Top with a sprinkle of cilantro and cotija or Parmesan cheese.

Makes 6 to 8 servings.