I am aware that Mexico is not part of our Southwest but you have to admit that southwestern cuisine is very much influenced by Mexico and Mexican flavors. I thought this recipe would be a good addition to Southwestern week. So here goes. . .
This is a recipe that I have had in my possession for quite a while but I haven't tried yet. I figure that if I go ahead and post it on this blog, I'll finally make it. I found the recipe in the July 8, 2008 issue of Woman's Day Magazine. That is how long I've been holding onto it. I'm going to also include a recipe for Enchilada Sauce because after reading the ingredients on a few cans/jars of this stuff, I'm not happy with the ingredients. Emeril's recipe looks straight forward and easy so I'm going to try it instead of a jar of sauce with these meatballs.
If you have every tried these, please let me know how you like them. They sound yummy to me.
12 oz lean ground pork
1/2 cup grated zucchini
1/2 cup crushed tortilla chips
1/4 cup each chopped scallions and cilantro
1 teaspoon each minced garlic, ground cumin and dried oregano
Roll into 24 meatballs. Brown in a little oil in a large nonstick skillet. Add a 15 oz. can tomato sauce or (for more heat) a 10 oz can enchilada sauce. Cover; simmer 5 minutes or until meatballs are cooked.
Emeril's Easy Enchilada Sauce
3 tablespoons vegetable oil
1 tablespoon flour
1/4 cup chili powder
2 cups chicken stock
10 ounces tomato paste
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas.