Chile Colorado Meatballs - cooking recipe

Ingredients

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

Preparation

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