Chile Colorado Meatballs

Total Time: 2 hrs 5 mins Preparation Time: 5 mins Cook Time: 2 hrs

Ingredients

• Servings: 3
• 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

Recipe

• 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.