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© Meredith Corporation. All rights reserved. Used with permission.
(8 cups and 40 meatballs)
Preheat broiler. In a large bowl, combine masa harina and water. Add ground pork, ground turkey, dried cranberries, garlic, oregano and salt. Shape into 1-inch meatballs. Place on a foil-lined 15x10x1-inch baking pan. Broil 4 to 5 inches from the heat for 5 to 8 minutes or until lightly browned, turning once.
In a 3 1/2- to 4-quart slow cooker combine meatballs, chicken broth, salsa, corn and tortilla chips. Cover and cook on Low for 6 to 7 hours or on High for 3 to 3 1/2 hours.
If using Low, turn to high setting. Stir in pasta; cover and cook 30 minutes more or until tender. Stir in green onions before serving. Top with additional green onions, if desired.