Chile Colorado Meatballs

• boiling water2 cups
• beef bouillon granules (See *)↗2 teaspoons
• (15 ounce) can tomato sauce↗1
• dried onion flakes or 1/4 cup minced fresh onion↗2 tablespoons
• garlic powder↗1 teaspoon
• dried ancho chile powder↗2 teaspoons
• cumin↗1 teaspoon
• cocoa powder↗1⁄2 teaspoon
• cider vinegar↗1⁄4 teaspoon
• 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
• good quality frozen meatballs↗1 lb

Step-by-step instructions

1. 1

   In a large bowl, stir together the boiling water and bouillon granules until dissolved.

2. 2

   Add remaining ingredients.

3. 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. 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. 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. 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.