Meatballs in Creamy Tomato and Adobe Sauce

Meatballs in Creamy Tomato and Adobo Sauce

Level

Easy

Prep

20 minutes

Cook

45 minutes

Servings

8 servings, 3 meatballs per serving

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.

Key Ingredients

Maggi

Bouillon

Granulated Chicken Bouillon 15.9 oz

Ingredients

●
1 pound lean ground beef
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1 large egg, beaten
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2 tablespoons plain breadcrumbs
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1 teaspoon NESCAFÉ CLÁSICO 100% Pure Instant Coffee Granules
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2 1/2 teaspoons MAGGI Granulated Chicken Flavor Bouillon, divided
●
1 teaspoon ground black pepper
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4 cups water
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2 tablespoons grapeseed oil
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1/2 cup chopped yellow onion
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1 clove garlic, chopped
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1 can (14.5 ounces) diced tomatoes with no added salt, undrained
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2 teaspoons canned chipotle adobo sauce
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3/4 cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk

Make It

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.