Meatballs in Creamy Tomato and Adobe Sauce

Meatballs in Creamy Tomato and Adobo Sauce

Level

Easy

Prep

20 min

Cook

45 min

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

Nescafé®

Dark Roast Instant Coffee

7 oz. Jar

Maggi

Bouillon

Granulated Chicken Bouillon 15.9 oz

Ingredients

●
1 pound lean ground beef
●
1 large egg, beaten
●
2 tablespoons plain breadcrumbs
●

1 teaspoon NESCAFÉ CLÁSICO 100% Pure Instant Coffee Granules
●

2 1/2 teaspoons MAGGI Granulated Chicken Flavor Bouillon, divided
●
1 teaspoon ground black pepper
●
4 cups water
●
2 tablespoons grapeseed oil
●
1/2 cup chopped yellow onion
●
1 clove garlic, chopped
●
1 can (14.5 ounces) diced tomatoes with no added salt, undrained
●
2 teaspoons canned chipotle adobo sauce
●

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.