Mexican Meatballs with Tomato Avocado Salad

Meatballs

• one pound 93% lean ground beef
• one 10 to 12-ounce jar enchilada sauce I use medium heat, divided
• 2 large eggs
• ½ cup seasoned Italian breadcrumbs
• ¼ cup fresh cilantro plus more for garnishing
• 3 to 4 cloves garlic finely pressed or minced
• 2 tablespoons dried minced onion flakes
• 2 teaspoons cumin
• 1 to 3 teaspoons chili powder or to taste (I used 3)
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt or to taste
• 1 teaspoon freshly ground black pepper or to taste
• pinch cayenne pepper optional and to taste

Salad

• about 3 Roma tomatoes or 2 medium/large tomatoes diced chunky
• 1 large ripe Hass avocado diced into bite-sized pieces
• About 1/4 cup fresh cilantro
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon lime juice
• 1 teaspoon kosher salt or to taste
• 1 teaspoon freshly ground black pepper or to taste
• pinch sugar optional and to taste