Chile Colorado Meatballs

Total Time
2hrs 5mins
Prep 5 mins
Cook 2 hrs

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 Nutrition

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.
Most Helpful

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!

yamakarasu December 06, 2009

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!

iris5555 November 17, 2009

Very good meat balls with a bit of a kick. I tripled the meatballs and doubled the sauce and it worked well. I took it to a potluck and they disappeared very quickly. Thanks for the recipe!

Katie :-D May 17, 2008