PORK ALBONDIGAS
I found this recipe while standing in line in the grocery store. It comes from Woman's Day. It caught my eye because I had some left over enchilda sauce that I didn't know what to do with. It was a hit with my family.
Provided by LARavenscroft
Categories Pork
Time 22m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 285, Fat 20.8, SaturatedFat 7.3, Cholesterol 114.1, Sodium 542.1, Carbohydrate 6.4, Fiber 1.2, Sugar 0.9, Protein 17.4
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