Chile Colorado Meatballs

• 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 meatballs

1. In a large bowl, stir together the boiling water and bouillon granules until dissolved.
2. Add remaining ingredients.
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. 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. *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. 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.

boiling water, beef bouillon granules, tomato sauce, onion, garlic, chile powder, cumin, cocoa powder, cider vinegar, tabasco sauce, salt, frozen meatballs

Taken from www.food.com/recipe/chile-colorado-meatballs-102010 (may not work)