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Prep Time: 12 Minutes Cook Time: 10 Minutes |
Ready In: 22 Minutes Servings: 4 |
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I found this recipe while standing in line in the grocery store. It comes from Woman's Day. It caught my eye because I had some left over enchilda sauce that I didn't know what to do with. It was a hit with my family. Ingredients:
12 ounces ground lean pork |
1/2 cup zucchini, grated |
1/2 cup tortilla chips, crushed |
1/4 cup scallion, sliced |
2 tablespoons cilantro, chopped |
1 large egg |
1 1/2 teaspoons garlic, minced |
1/2 teaspoon salt |
1/2 teaspoon ground cumin |
1/2 teaspoon dried oregano |
1 (10 ounce) can mild enchilada sauce |
Directions:
1. Combine all ingredients except enchilda sauce in large bowl until blended. With moistened hands, roll into twenty 1 1/2 inch meatballs.
2. Coat a large non-stick skillet with non-stick spray. Heat over medium headt, add meatballs, increase heat to medium-high and cook, turning, 5 minutes or until brown on all sides. (Alternatively, these can be baked on a wire rack over a cookie sheet in a 350 degree oven for 10 minutes).
3. Add enchilda sauce and 1/2 cup water to skillet. Bring to a boil, reduce heat, cover and simmer, stirring occasionally, 5 minutes, or until meatballs are cooked through.
4. Serve over rice.
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