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Meatballs in Chile Sauce

Source of Recipe

Master Chef Don's 2008 Collection


Recipe Introduction

Serves 6

List of Ingredients

MEATBALLS:
1 1/2 lbs. ground beef
1 cup (1 small) chopped onion
1/4 cup seasoned bread crumbs
2 eggs, lightly beaten
3 tablespoons chopped fresh parsley
1 tablespoon sauce from canned chipotle chiles in adobo sauce or ORTEGA SALSA PRIMA - Thick & Chunky
1/2 teaspoon salt

SAUCE:
2 1/2 cups (24-oz. jar) ORTEGA SALSA PRIMA - Thick & Chunky
1 cup water
2/3 cup (6-oz. can) tomato paste
2 clove garlic, finely chopped
1 to 2 canned chipotle chiles in adobo sauce, finely chopped (optional)
1 MAGGI Chicken Bouillon Cube
Cooked rice (optional)


Recipe

FOR MEATBALLS:

COMBINE beef, onion, bread crumbs, eggs, parsley, chile sauce and salt in large bowl; mix well.

Form mixture into 18 meatballs.

FOR SAUCE:

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 rice.