Meatballs in Chile Sauce Recipe

Meatballs in Chile Sauce Recipe

  • MEATBALLS:
  • 1 1/2 pounds ground beef
  • 1 cup chopped onion
  • 1/4 cup seasoned bread crumbs
  • 2 eggs, lightly beaten
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon ORTEGA® Thick & Chunky Salsa
  • 1/2 teaspoon salt
  • SAUCE:
  • 1 (24 ounce) jar ORTEGA® Thick & Chunky Salsa
  • 1 cup water
  • 1 (6 ounce) can tomato paste
  • 2 cloves garlic, finely chopped
  • 1 canned chipotle chile in adobo sauce, finely chopped (optional)
  • 1 MAGGI® Chicken Bouillon Cube
  • cooked rice
  1. FOR MEATBALLS: COMBINE beef, onion, bread crumbs, eggs, parsley, chile sauce and salt in large bowl; mix well. Form mixture into 18 meatballs.
  2. 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.
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