Follow these steps for perfect results
ground lean pork
ground
zucchini
grated
tortilla chips
crushed
scallion
chopped
cilantro
chopped
egg
garlic
minced
ground cumin
ground
dried oregano
dried
enchilada sauce
Combine ground pork, grated zucchini, crushed tortilla chips, chopped scallion, cilantro, egg, minced garlic, ground cumin, and dried oregano in a bowl.
Mix all ingredients until well combined.
Roll the mixture into 24 evenly sized meatballs.
Heat a small amount of oil in a large nonstick skillet over medium heat.
Place the meatballs in the skillet and brown on all sides.
Pour enchilada sauce over the browned meatballs.
Cover the skillet and reduce heat to low.
Simmer for 5 minutes, or until the meatballs are cooked through.
Expert advice for the best results
Add a pinch of chili powder for extra spice.
Serve with rice and beans.
Everything you need to know before you start
10 minutes
Meatballs can be made ahead and refrigerated.
Serve meatballs over rice or mashed potatoes, garnished with fresh cilantro.
Serve with Mexican rice and refried beans.
Top with sour cream or guacamole.
Pairs well with the savory flavors.
Discover the story behind this recipe
Common dish in Mexican cuisine.
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