High-Protein Chili Cheese Sheet Pan Meatballs

Fuel your day with High-Protein Chili Cheese Sheet Pan Meatballs! Spicy, cheesy, and easy to make, these meatballs are perfect for game day or healthy dinners.

Looking for a hearty, crowd-pleasing dish that’s as easy to make as it is delicious? 

Well, look no further! These High-Protein Chili Cheese Sheet Pan Meatballs bring bold flavors making them perfect for busy weeknight dinners, game day spreads, or family gatherings. 

This sheet pan wonder combines the smoky, spicy kick of chili with the gooey, melty goodness of cheese, all packed into protein-rich meatballs. Whether you’re feeding a hungry crowd or meal-prepping for the week, this dish is a game-changer with its simplicity. 

Not only do these meatballs stand out for their high-protein content, making them a fantastic choice for anyone seeking a filling, nutritious meal. But the chili-inspired seasoning is, dare I say, award-winning. I make this chili seasoning multiple times a year and it just slaps! 

Don’t believe me? Give these chili-infused recipes a try: Buffalo Chicken Chili Pasta, Easy Chili Cheese Pizza, or Chili Spiced Beef Orzo.  

Besides the flavor of these meatballs I love how versatile they are. You can put them on pizza, into a sub, on top of nachos, or serve individually. You just can’t go wrong with this recipe. So, let’s see what all the fuss is about! 

Ingredients Used to Make High-Protein Chili Cheese Sheet Pan Meatballs

High-Protein Chili Cheese Sheet Pan Meatballs are a flavorful, protein-packed dish combining the spicy, smoky notes of chili with the melty richness of cheese, baked on a single sheet pan for ease. You’ll need the following ingredients below: 

• Ground beef
• Panko 
• Yellow onion
• Egg 
• Chili powder, Cumin, Paprika, Celery seed
• Diced tomatoes
• Tomato paste 
• Green chile 
• Pinto beans
• Shredded cheddar cheese
• Scallions
• Sour cream
• Fritos 

How to Make High-Protein Chili Cheese Sheet Pan Meatballs

Creating High-Protein Chili Cheese Sheet Pan Meatballs is a fantastic way to craft a flavorful, protein-packed dish that combines the smoky, spicy essence of chili with the melty richness of cheese, all baked on a single sheet pan for ease. Follow the steps below to ensure success: 

• Preheat the oven to 425 degrees. Spray the baking sheet with nonstick cooking spray. 
• In a large bowl combine the ground beef, panko, ½ cup onion, egg, chili powder, cumin, paprika, celery seed, kosher salt and pepper. Shape the meatballs into large tablespoon-size balls (makes about 15) and place meatballs on a baking sheet. Bake the meatballs for about 10 minutes.
• While the meatballs cook combine the diced tomatoes, ½ cup onion, tomato paste, green chiles, pinto beans, kosher salt and ground pepper in a large bowl. Remove the meatballs from the oven and pour the tomato sauce over the meatballs followed by the shredded cheese. Bake the meatballs for another 10 minutes. 
• Remove the meatballs from the oven and garnish with desired toppings and enjoy! 

Variations

High-Protein Chili Cheese Sheet Pan Meatballs are a versatile, flavorful dish that can be customized to suit various tastes, dietary preferences, or occasions

Buffalo Chili Cheese Meatballs: Mix ground beef or chicken with a splash of buffalo sauce in the meatball mixture, alongside chili powder and cumin. Use blue cheese crumbles or cheddar for topping. Toss meatballs in extra buffalo sauce before baking the final 5 minutes.

Mediterranean Chili Cheese Meatballs: Use ground lamb or beef, seasoned with chili powder, cumin, and a touch of za’atar. Swap tomato sauce for a roasted red pepper sauce and top with feta cheese instead of cheddar. Garnish with parsley and lemon zest.

Chorizo and Chili Cheese Meatballs: Mix ground beef with crumbled Mexican chorizo for the meatballs, reducing chili powder slightly to balance flavors. Use poblano peppers in the sauce and top with Monterey Jack. Bake as usual.

Proper Storing 

Short-term Storage:  Allow the meatballs to cool to room temperature. Transfer to an airtight container or cover the baking sheet tightly with plastic wrap or aluminum foil if storing whole. Refrigerate for up to 3 days. 

Long-Term Storage: Cool the meatballs completely. Wrap individually or in small batches in plastic wrap, then place in a freezer-safe airtight container or heavy-duty zip-top freezer bag. For meal prep, portion into single-serving containers. Freeze for up to 2 months for optimal quality.