Prep: 15 Mins Cook: 25 Mins

This easy dish can be a make-ahead dish that will transport the tastebuds of the lucky diners South-of-the-Border at any given time.

Meatballs in Chile Sauce


  • 1 1/2 pound ground beef
  • 1 cup chopped onion
  • 1/4 cup seasoned bread crumbs
  • 2 eggs, lightly beaten
  • 3 tbls. chopped fresh parsley
  • 1 tablespoon ORTEGA Salsa - Thick & Chunky (Medium), or adobo sauce from canned chipotle chiles
  • 1/2 teaspoon salt
  • 1 24-oz. jar ORTEGA Salsa - Thick & Chunky (Medium)
  • 1 cup water
  • 1 can (6-oz.) tomato paste
  • 2 cloves garlic, finely chopped
  • 1 or 2 canned chipotle chiles in adobo sauce, finely chopped (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 or noodles.

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