Recipe for Albondigas (Meatballs) in Roasted Fire, La Clásica Chipotle, Little Red Hot Salsa, or Chile Verde Sauce

SALSAUCE

INGREDIENTS

¼ to ½ jar of your fave Pass The Sauced Salsa
1 pound of lean ground meat or ground poultry (If using ground meat, combine 1/2 pound of ground beef and 1/2 pound of ground pork)
½ bunch of Cilantro
½ teaspoon Mexican Oregano
1 Bay Leaf
8 ounces any broth (vegetable, chicken, or beef)
1 tablespoon Oil (Avocado or Grapeseed oil works best for high heat)
¼ to ½ teaspoon salt

DIRECTIONS

Season meats, add breadcrumbs, egg, mix well form meatballs & set aside.
Heat pot, add oil, your preferred amount of Pass The Sauced Salsa , add broth. Bring sauce to a soft boil, drop albondigas into sauce (meatballs), lower heat to simmer, cover and slow cook until ready. Garnish with chopped cilantro. Serve with rice, tortillas & a side of avocado.

Buen Provecho!