Ingredients
-
2
-
2
-
1
-
2
-
1
-
2
-
1
-
1/2
-
1/4
-
-
-
1
-
-
-
Directions
Chile Colorado Meatballs, 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 , This was delicious Sadly I was out of cocoa powder so I didn’t get to try it with, but it was still tasty without it This was super quick and easy to make Thanks!, These were just so good! I also used El Pato tomato sauce and omitted the hot sauce because I found that to be plenty spicy!
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Steps
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1
Done
|
In a Large Bowl, Stir Together the Boiling Water and Bouillon Granules Until Dissolved. |
|
2
Done
|
Add Remaining Ingredients. |
|
3
Done
|
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
Done
|
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
Done
|
*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
Done
|
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. |
