Smoky Tex-Mex Sausage Meatballs

Meanwhile, core, then cut pepper into 1/2-inch pieces.Cut tomato into 1/2-inch pieces.Thinly slice green onions, keeping white and green parts separate.

Line a baking sheet with parchment paper. Add sausage, panko, 1 tsp (2 tsp) Mexican Seasoning, 1 tbsp (2 tbsp) chipotle sauce and 1/4 tsp (1/2 tsp) salt to a large bowl. Season with pepper, then combine. Roll mixture into 8 equal-sized meatballs (16 meatballs for 4 ppl). Arrange on the prepared baking sheet. Roast in the top of the oven until cooked through, 10-12 min.**

Meanwhile, heat a large non-stick pan over medium-high heat.When the pan is hot, add 1 tbsp (2 tbsp) oil, then tomatoes and green onion whites. Season with remaining garlic salt and pepper, to taste. Cook, stirring occasionally and breaking tomatoes up into smaller pieces, until soft and jammy, 3-4 min.Add peppers. Cook, stirring often, until softened slightly, 1-2 min.

Add Tex-Mex paste and remaining chipotle sauce, then sprinkle remaining Mexican Seasoning into the pan with veggies. Cook, stirring often, until fragrant, 30 sec.Stir in 2/3 cup (1 cup) water, then bring to a simmer. Simmer, stirring occasionally, until peppers are tender-crisp, 2-3 min. Add spinach and meatballs. Cook, stirring often, until spinach wilts and sauce thickens slightly and coats meatballs, 1-2 min. Season with pepper, to taste.