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.
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