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Pork Albondigas

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“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.”
READY IN:
22mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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