Lamb Albondigas

Total Time: 22 mins Preparation Time: 12 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 12 ounces ground lean lamb
• 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

Recipe

• 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.