Chile Colorado Meatballs
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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.
- Ready In:
- 2hrs 5mins
- Serves:
- Units:
Nutrition Information
7
People talking
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
- In a large bowl, stir together the boiling water and bouillon granules until dissolved.
- Add remaining ingredients.
- 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.
- 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.
- *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.
- 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.
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RECIPE MADE WITH LOVE BY
@Julesong
Contributor
@Julesong
Contributor
"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."
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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!
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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! -
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!
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Very tasty! I get compliments when I bring these for a potluck or use them as a party appetizer. My husband loves them, so this is a keeper. -
Yummy, and so easy! I did use a can of El Pato (mexican tomato sauce for part of the tomato sauce, and about 1 T. of Salsa Valentina for the Tabasco. I love finding good crockpot recipes since I get off work at 5 and DH expects dinner to be served at 5:01 (lol), and this goes on the list!
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