 |
Prep Time: 5 Minutes Cook Time: 115 Minutes |
Ready In: 120 Minutes Servings: 4 |
|
We were feeling like having a bit of Chile Colorado tonight, but weren't looking forward to the hours of watching over it would require with cubed beef; and besides, all the beef was frozen. So I looked in the freezer to see what I could come up with, and hey - there were meatballs in there! The resulting Chile Colorado Meatballs were very tasty, and in addition to being a great dinner item I think will make a really nice potluck and/or appetizer dish in the future. Here's the quick and easy recipe I created for our crockpot. Ingredients:
2 cups boiling water |
2 teaspoons beef bouillon granules (see *) |
1 (15 ounce) can tomato sauce |
2 tablespoons dried onion flakes or 1/4 cup minced fresh onion |
1 teaspoon garlic powder |
2 teaspoons dried ancho chile powder |
1 teaspoon cumin |
1/2 teaspoon cocoa powder |
1/4 teaspoon cider vinegar |
tabasco sauce or your favorite hot sauce, to taste (i used somewhere between 1/4 to 1/2 tsp, cause i'm a whimp) |
salt and pepper, to taste |
1 lb good quality frozen meatballs |
Directions:
1. In a large bowl, stir together the boiling water and bouillon granules until dissolved.
2. Add remaining ingredients.
3. Pour all into either a crockpot and cook on high for 2 to 3 hours (or low for 5 hours), or a large casserole and bake in preheated 350 degree F oven for 45 minutes.
4. Enjoy! Serve as part of a Mexican-style combination dinner of enchiladas or tamales, rice, and refried beans- the sauce goes really well with other dishes on the plate.
5. *Note:I prefer using 1 tsp of Maggi Chicken with Chipotle bouillon cube and 1 tsp of Chicken and Tomato bouillon cube instead of 2 tsp beef bouillon; please note that most Maggi bouillon cubes contain 2 tsps, so you'll be using half a cube.
6. Another note: also, you can add another tsp of bouillon and cup of water to make more sauce if you want to add another pound of meatballs for more servings.
|
|