PORK ALBONDIGAS

By gaster16

Ingredients

• Meatballs:
• 12 oz. lean ground pork
• 1/2 cup grated unpeeled zucchini
• 1/2 cup crushed unsalted tortilla chips
• 1/4 cup sliced scallions
• 2 tablespoons chopped cilantro or mint
• 1 large egg
• 1-1/2 teaspoons minced garlic
• 1/2 teaspoon each salt, ground cumin and dried oregano 1 can (10 oz.) mild enchilada sauce

Preparation

Step 1

In large bowl, using hands or a wooden spoon, mix all ingredients until blended. With moistened hands, roll into 20 1-1/2” meatballs. Coat a large nonstick skillet with nonstick spray. Heat over medium heat, add meatballs, increase heat to medium high and cook, turning, 5 minutes, or until brown on all sides. Add enchilada 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.