Chile Colorado Meatballs

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 meatball

Directions

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.