English | Español
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.
Brought to you by
Original reipce makes 2 dozen Change Servings
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.
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.
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.
TRANSFER tomato mixture to blender with evaporated milk; cover. Blend until smooth.
RETURN mixture to skillet; cook over medium-low heat. With a slotted spoon, transfer meatballs to skillet. Discard water that meatballs were boiled in.
COOK meatballs in sauce for 10 minutes. Serve warm.
TIP: To serve at a gathering, place on large platter with wooden picks. For added heat, try adding 1 chipotle chile to sauce while cooking.
|Calories from Fat||90|
|Total Fat 10g||16%|
|Saturated Fat 3g||16%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 1g||5%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
Select a rating (required)
What do you think about this recipe? (required)
Thank you for submitting your review!Close