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 ½ pound of ground beef and ½ 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 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, Mexican oregano & Bay Leaf. 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.

*This recipe can be simplified by combining all ingredients to make a meatloaf. For a meatloaf just remove the broth & egg, place mixture in a loaf pan. Use part of the Pass The Sauced salsa to brush on top of the meatloaf. Set and bake for 45 minutes to 1 hour at 350 degrees or until internal temperature reaches 160 degrees. Let meatloaf rest for 10 minutes before serving.

Buen Provecho!