PREPARATION
In medium bowl, combine ground beef, bread crumbs, onion, cilantro, 3 cloves garlic, finely chopped, 2 teaspoons Knorr® Beef flavor Bouillon, cumin, oregano, black pepper, eggs and milk. Shape into 3/4-inch meatballs; set aside.
In 6-quart saucepot, heat oil over medium-high heat and cook chilies and remaining garlic, stirring constantly, 4 minutes or until chilies begin to blister and soften. Stir in tomatoes and remaining 1 teaspoon Bouillon.
In blender or food processor, process sauce, in batches, until smooth. Return sauce to saucepot. Bring to a boil over high heat. Add meatballs. Reduce heat to low and simmer covered, stirring occasionally, 30 minutes or until meatballs are done. Remove cover and simmer 15 minutes or until sauce is thickened. Garnish, if desired, with crumbled queso fresco cheese, chopped fresh cilantro and lime wedges. Serve, if desired, with hot cooked rice.
