Meatballs in Chile Sauce
This smoky, chipotle-flavored meatball dish will transport taste buds South-of-the-Border at first bite. Serve with hot cooked rice.
1 1/2 pounds lean ground beef
1 cup chopped onion
1/4 cup seasoned bread crumbs
2 large eggs, lightly beaten
3 tablespoons chopped fresh parsley
1 tablespoon ORTEGA Salsa - Thick & Chunky, or adobo sauce from canned chipotle chiles
1/2 teaspoon salt
1 (24-ounce) jar ORTEGA Salsa - Thick & Chunky
1 cup water
1 (6-ounce) can tomato paste
2 cloves garlic, minced
1 or 2 canned chipotle chiles in adobo sauce, finely chopped (optional)
1 MAGGI® Chicken Bouillon Cubes
Hot cooked rice for accompaniment
- Combine beef, onion, bread crumbs, eggs, parsley, chile sauce and salt in large bowl; mix well. Form mixture into 18 meatballs.
- Combine salsa, water, tomato paste, garlic, chiles and bouillon in large saucepan. Bring to a boil. Reduce heat to medium-low. Place meatballs in sauce; cook, stirring occasionally, for 20 to 25 minutes or until meatballs are no longer pink in center. Serve with hot cooked rice.
Makes 6 servings.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.