Chile Colorado Meatballs Recipe

Name: Chile Colorado Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups boiling water; 2 teaspoons beef bouillon granules (See *); 1 (15 ounce) can tomato sauce; 2 tablespoons dried onion flakes or 1/4 cup minced fresh onion; 1 teaspoon garlic powder; 2 teaspoons dried ancho chile powder; 1 teaspoon cumin; 1/2 teaspoon cocoa powder; 1/4 teaspoon cider vinegar; Tabasco sauce or your favorite hot sauce, to taste (I used somewhere between 1/4 to 1/2 tsp, cause I'm a whimp); salt and pepper, to taste; 1 lb good quality frozen meatballs

Servings: persons

2 cups boiling water
2 teaspoons beef bouillon granules (See *)
1 (15 ounce) can tomato sauce
2 tablespoons dried onion flakes or 1/4 cup minced fresh onion
1 teaspoon garlic powder
2 teaspoons dried ancho chile powder
1 teaspoon cumin
1/2 teaspoon cocoa powder
1/4 teaspoon cider vinegar
Tabasco sauce or your favorite hot sauce, to taste (I used somewhere between 1/4 to 1/2 tsp, cause I'm a whimp)
salt and pepper, to taste
1 lb good quality frozen meatballs

1
In a large bowl, stir together the boiling water and bouillon granules until dissolved.
2
Add remaining ingredients.
3
Pour all into either a crockpot and cook on high for 2 to 3 hours (or low for 5 hours), or a large casserole and bake in preheated 350 degree F oven for 45 minutes.
4
Enjoy! Serve as part of a Mexican-style combination dinner of enchiladas or tamales, rice, and refried beans- the sauce goes really well with other dishes on the plate.
5
*Note:I prefer using 1 tsp of Maggi Chicken with Chipotle bouillon cube and 1 tsp of Chicken and Tomato bouillon cube instead of 2 tsp beef bouillon; please note that most Maggi bouillon cubes contain 2 tsps, so you'll be using half a cube.
6
Another note: also, you can add another tsp of bouillon and cup of water to make more sauce if you want to add another pound of meatballs for more servings.

1083

kcal

Calories

121

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups boiling water, 2 teaspoons beef bouillon granules (See *), 1 (15 ounce) can tomato sauce, 2 tablespoons dried onion flakes or 1/4 cup minced fresh onion, and more.

Yes, Chile Colorado Meatballs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chile Colorado Meatballs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions