Meatballs in Creamy Tomato and Adobo 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

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.

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