Recipes For 2011

Spanish Meatballs

Meatballs/images/300/SpanishMeatballs.jpg

Also known as Pork Albondigas

  • 12 oz lean ground pork
  • 1/2 cup grated, unpeeled zucchini
  • 1/2 cup crushed unsalted tortilla chips
  • 1/4 cup sliced scallions
  • 2 Tbsp chopped cilantro or mint
  • 1 large egg
  • 1 1/2 tsp salt
  • 1/2 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1 can (10 oz) mild enchilada sauce or make homemade

For the meatballs: In a large bowl, using very clean hands or a wooden spoon, mix all ingredients until blended. With moistened hands, roll into twenty 1 1/2 inch meatballs.

Coat a large non-stick skillet with nonstick cooking spray. Heat over medium heat, add meatballs, increase heat to medium-high and cook, turning, 5 minutes, or until golden brown on all sides.

Add enchilada 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 these saucy meatballs with rice or wrapped in a four tortilla with Mexican queso cheese as a sandwich.

Homemade Enchilada Sauce

  • 2 cups tomato sauce
  • 2 teaspoons hot cayenne pepper sauce, several drops or to taste
  • 1/4 teaspoon ground cinnamon or 2 pinches or to taste
  • 1 teaspoon chili powder

Combine all the sauce ingredients and heat through, keeping warm until needed.