Game Day Tex-Mex Meatballs

Ingredients:

• 2 lb ground beef
• 1 1/2 cups crushed tortilla chips
• 2 large eggs
• 1 cup shredded pepper Jack cheese
• 2 tbsp chopped fresh cilantro
• 1 tbsp ground cumin
• 1 cup chopped onion
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 3 tbsp Contadina® tomato paste
• 1 (29-oz) can Contadina® tomato sauce
• 1 (9-oz) can enchilada sauce
• 1 cup College Inn® chicken broth
• 1 tbsp ground ancho chile pepper

Instructions:

1. Preheat oven to 400°F. Stir together beef, crushed chips, eggs, cheese, cilantro, and cumin. Shape mixture into 2-inch meatballs and place on a lightly greased wire rack over a rimmed baking sheet. Bake 20 minutes.
2. Meanwhile, cook onion and garlic in hot oil in a large Dutch oven over medium heat until vegetables are tender. Add tomato paste; cook, stirring, 2 minutes. Add tomato sauce, enchilada sauce, broth, and ancho chile pepper; bring to a boil, reduce heat, and simmer 10 minutes. Add meatballs, and simmer 15 to 20 minutes or until thoroughly heated.