Pork Albondigas - cooking recipe

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

Preparation

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.