Pork Albondigas - 11g Carbs, 1g Fiber
From Womans Day magazine
Serves 4 Active: 12 min/Total: 22 min
Serve these saucy meatballs with rice.
MEATBALLS
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 minced garlic
1/2 tsp each salt, ground cumin and dried oregano
1 can (10 oz) mild enchilada sauce
1. Meatballs: In large bowl, using hands or a wooden spoon,
mix all ingredients until blended. With moistened hands, roll
into twenty 1 1/2-in. meatballs.
2. Coat a large nonstick skillet with nonstick spray. Heat
over medium heat, add meatballs, increase heat to medium-high
and cook, turning, 5 minutes, or until brown on all sides.
3. 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.
Per serving:
330 Calories, 17g Protein, 11g Carbs, 1g Fiber, 24g Fat
(7g Sat Fat), 114mg Cholesterol, 618mg Sodium