Ingredients
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Make It
Step 1
Combine ground beef, breadcrumbs, 1 teaspoon bouillon, pepper, coffee granules and egg in a large bowl. Thoroughly mix with hands; form into 24 (1-inch) meatballs.
Step 2
Heat 1 tablespoon oil in a large skillet over medium heat. Working in batches, cook meatballs, turning occasionally, for 5 to 7 minutes or until browned on all sides. Drain on paper towels; set aside.
Step 3
Heat remaining 1 tablespoon oil in a large skillet over medium-low heat; add onion and garlic. Cook, stirring frequently, until tender. Stir in tomato, canned tomatoes with juice, tomato paste, bay leaf and paprika.
Step 4
Reduce heat to low; cook, stirring constantly, for 12 minutes or until sauce thickens.
Step 5
Add meatballs, evaporated milk and remaining 1 teaspoon bouillon; cook for 5 minutes. Remove bay leaf. Garnish with thyme.
For a flavor variation, serve sprinkled with crumbled Cotija cheese.
Ingredients
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