Recipe by LARavenscroft
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.
Top Review by Ceezie
This was pretty good... I will be making this again however I would make a few changes in the future. I will use flour tortilla chips instead of corn. I used the package enchillida mix with the added water so that makes too much sauce. Next time I will reduce the water and add some salsa to the mix. I put longhorn cheese on top and that I will do that again - thanks for a recipe that everyone liked and with a bit tweeking they will love.
- 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 See How It's Made
- Combine all ingredients except enchilda sauce in large bowl until blended. With moistened hands, roll into twenty 1 1/2 inch meatballs.
- 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).
- 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.
- Serve over rice.