Albondigas

Blend La Costeña Chipotle peppers, Roma tomatoes, and 4 cans of water until smooth.
Cook the sauce on high for 10 minutes, then reduce heat and simmer for another 20 minutes.
In a skillet, sauté meatballs, onion, and minced garlic in vegetable oil for 10 minutes.
Reduce heat, cover, and cook another 10 minutes.
Boil, peel, and add 12 eggs to the sauce and meatball mixture.
Add sliced zucchini, cook until tender, and combine everything.

Ingredients:

1 bag Kroger fully cooked meatballs

2 zucchini, thick slices

1 white onion, sliced

Minced garlic (Spice World)

1 can La Costeña Chipotle peppers

6 Roma tomatoes

4 cans water (use pepper can for measure)

Vegetable oil

12 eggs