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