Pineapple Coconut Mango Tequila Meatballs
1 lb. Ground beef, lean
1 lb. Ground pork
2 cloves Garlic, minced
1/4 tsp. Jarred ginger
1/2 tsp. Cumin
1/2 tsp. Oregano
1/2 tsp. Salt
1 Egg
2 Slices White Bread
1/3 Cup Milk
2/3 Cup Robert Rothschild Farm Pineapple Coconut Mango Tequila Sauce
For the dipping sauce:
2 Avocados
1 Small Jalapeño
1/4 Cup Mayo
1/4 Cup Sour Cream
1 Lemon, Juiced
1/2 Tsp. Salt
1/4 Cup Cilantro

Preheat your oven to 400 degrees F.
Spray a baking sheet with nonstick spray and set aside.
In a small bowl, top bread slices with milk.
Let stand for 1 - 2 minutes.
In a large bowl, combine beef, pork, egg, garlic, ginger, cumin, oregano and salt.
Squeeze milk from bread and add the bread to beef mixture.
Combine beef mixture by hand, just until combined.
Do not over mix.
Shape beef into evenly shaped meatballs and place on baking sheet.
Place meatballs in the oven and bake for 20 minutes.
Pour Pineapple Coconut Mango Tequila Sauce into a bowl.
Add warm meatballs and stir to coat.
For the dipping sauce, place avocados in a bowl of a food processor along with remaining ingredients; process until smooth.