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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 6 |
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The combination of frozen meatballs and chile verde sauce was a very happy discovery... the results are absolutely delicious! (And they're almost ridiculously easy to prepare, too.) I plan on making these in the future for potlucks and as appetizers. This is another Pantry Challenge recipe, where I use items I already have at home to make meals. Ingredients:
1 large fresh onions, minced or diced or 1/2 cup dried onion flakes |
2 -4 cloves minced garlic, to taste |
1 (16 ounce) jar la victoria salsa verde |
1/2 cup chicken broth or 1/2 cup mexican beer |
1 1/2 lbs frozen meatballs |
1/2 teaspoon ground cumin |
1/2 cup sour cream, for garnish |
Directions:
1. Into a large, heavy pot, add the onion, garlic, salsa verde, broth or beer, and the meatballs.
2. Simmer on low for 30 minutes, stirring occasionally; add the ground cumin and simmer for 15 minutes more.
3. Serve with sour cream for garnish, along with rice and beans and tortillas (the sauce goes nicely on other items, too).
4. Note: you can also make this in your crockpot on low for 4 hours, adding in the cumin in the last 30 minutes.
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