This sauce is rich and robust with a blend of Mexican spices, fresh vegetables and premade meatballs. The meatballs are pork and parmesan pre-made meatballs to save on time, but you can certainly make your own.
Heat oven to 375 degrees F. Place meatballs on aluminum foil-lined baking sheet. Bake 10 min. Gently turn over meatballs and bake an additional 5-10 min. Remove from oven and turn oven off.
1 lb Italian Style Meatballs (Carando is one brand)
While meatballs are cooking, heat olive oil on stovetop in a large pot or dutch oven, and then saute onions in the oil until caramelized (about 5-7 min.) Add carrots and saute another 5 minutes. Add garlic and saute 30 seconds.
Add chicken broth, water, tomatoes and seasonings to the pot of vegetables. Bring to a boil. Lower heat and cover the pot and simmer on low for 20 min.
4 cups chicken broth, 1 cup water, 1 14 oz can diced tomatoes, 1 tsp smoked paprika, 1/2 tsp chipotle spice, 1 tsp mexican oregano, 1/2 tsp ground cumin, 1/2 tsp salt, 1/4 tsp ground black pepper
Add meatballs to the pot and cook about 10 min. Add zucchini to pot and cook another 10 minutes
1 med zucchini
Taste and adjust salt and pepper to taste. Garnish with cilantro and avocados