21 21
YIELD
4 servings
ACTIVE
12 minutes
TOTAL
22 minutes
12 OZ LEAN GROUND PORK
½ CUP GRATED, UNPEELED ZUCCHINI
½ CUP CRUSHED UNSALTED TORTILLA CHIPS
¼ CUP SLICED SCALLIONS
2 TBSP CHOPPED CILANTRO OR MINT
1 LARGE EGG
1½ TSP MINCED GARLIC
½ TSP SALT
½ TSP GROUND CUMIN
½ TSP DRIED OREGANO
1 CAN (10 OZ) MILD ENCHILADA SAUCE
½ CUP WATER
In large bowl, using hands or a wooden spoon, mix all ingredients except enchilada sauce until blended. With moistened hands, roll into twenty 1½-in. 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 water t o skillet. Bring to a boil, reduce heat, cover and simmer, stirring occasionally, 5 minutes, or until meatballs are cooked through.
Rice
CALORIES 330 TOTAL FAT 24G SATURATED FAT 7G CHOLESTEROL 114MG SODIUM 618MG
TOTAL CARBOHYDRATES 11G DIETARY FIBER 1G PROTEIN 17G
