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  Meatballs in Chile Sauce
  Category: Mexican Recipes
  Author: Enayat
  Date: 3/18/2001
  Hits: 660

1 1/2 lbs. ground beef
1 cup (1 small) chopped onion
1/4 cup seasoned bread crumbs
2 eggs, lightly beaten
3 tablespoons chopped fresh parsley
1 tablespoon sauce from canned chipotle chiles in adobo sauce or ORTEGA SALSA PRIMA - Thick & Chunky
1/2 teaspoon salt

2 1/2 cups (24-oz. jar) ORTEGA SALSA PRIMA - Thick & Chunky
1 cup water
2/3 cup (6-oz. can) tomato paste
2 clove garlic, finely chopped
1 to 2 canned chipotle chiles in adobo sauce, finely chopped (optional)
1 MAGGI Chicken Bouillon Cube
Cooked rice (optional)
COMBINE beef, onion, bread crumbs, eggs, parsley, chile sauce and salt in large bowl; mix well. Form mixture into 18 meatballs.

COMBINE salsa, water, tomato paste, garlic, chiles and bouillon in large saucepan. Bring to a boil. Reduce heat to medium-low. Place meatballs in sauce; cook, stirring occasionally, for 20 to 25 minutes or until meatballs are no longer pink in center. Serve with rice.
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