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

SALSAUCE

INGREDIENTS

1/4 - 1/2 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)
1/2 bunch of Cilantro
1/2 teaspoon Mexican Oregano
1 Bay Leaf
8 ounces any broth (veggie, chicken, or beef)
1 tablespoon Oil (Grapeseed or Avocado oil works best for high heat)
1/8 to 1/4 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 t o a soft boil, drop albondigas (meatballs), lower heat to simmer, cover and slow cook until ready. Serve with rice, tortillas & a side of avocado.

Garnish with chopped cilantro. Buen Provecho!