Meatballs in Creamy Tomato and Adobo Sauce

Meatballs in Creamy Tomato and Adobo Sauce
Recipe Info - Skill Level
Recipe Info - Serving Size
8 servings, 3 meatballs per serving
Recipe Info - Prep Time
20 min
Recipe Info - Cook Time
45 min
Give your party a spicy kick with these tasty meatballs. The rich tomato cream will balance out the smokiness of the adobo sauce, making it the perfect appetizer.


Step 1

Combine beef, egg, breadcrumbs, coffee granules, 1 teaspoon bouillon and pepper in a large bowl. Mix thoroughly with hands and form into 24 (1-inch) meatballs.

Step 2

Heat water in a 3-quart saucepan over medium heat for 5 minutes. Add meatballs (add more water if needed to cover meatballs); cook for 15 minutes or until thoroughly cooked.

Step 3

Heat oil in a large skillet over medium heat. Add onion and garlic; cook, stirring frequently, until tender. Add tomatoes with juice, adobo sauce and remaining 1 ½ teaspoons bouillon; reduce heat to medium-low. Cook, stirring constantly, for 10 minutes.

Step 4

Transfer tomato mixture to blender with evaporated milk; cover. Blend until smooth.

Step 5

Return mixture to skillet; cook over medium-low heat. With a slotted spoon, transfer meatballs to skillet. Discard water that meatballs were boiled in.

Step 6

Cook meatballs in sauce for 10 minutes. Serve warm.


To serve at a gathering, place on large platter with wooden picks. For added heat, try adding 1 chipotle chile to sauce while cooking.


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