Pork Albondigas

• 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

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.

ground lean pork, zucchini, tortilla chips, scallion, cilantro, egg, garlic, salt, ground cumin, oregano, enchilada sauce

Taken from www.food.com/recipe/pork-albondigas-125534 (may not work)