Make It
Step 1
Combine beef, egg, breadcrumbs, coffee granules, 1 teaspoon bouillon and pepper in a large bowl. Mix thoroughly with hands and form into 24 (1-inch) meatballs.
Step 2
Heat water in a 3-quart saucepan over medium heat for 5 minutes. Add meatballs (add more water if needed to cover meatballs); cook for 15 minutes or until thoroughly cooked.
Step 3
Heat oil in a large skillet over medium heat. Add onion and garlic; cook, stirring frequently, until tender. Add tomatoes with juice, adobo sauce and remaining 1 ½ teaspoons bouillon; reduce heat to medium-low. Cook, stirring constantly, for 10 minutes.
Step 4
Transfer tomato mixture to blender with evaporated milk; cover. Blend until smooth.
Step 5
Return mixture to skillet; cook over medium-low heat. With a slotted spoon, transfer meatballs to skillet. Discard water that meatballs were boiled in.
Step 6
Cook meatballs in sauce for 10 minutes. Serve warm.
To serve at a gathering, place on large platter with wooden picks. For added heat, try adding 1 chipotle chile to sauce while cooking.
