One-Skillet Meatballs with Chili Sauce
One-skillet Meatballs with Chili Sauce are hearty and delicious appetizers that combine the goodness from-scratch spicy beef balls and warming chili! These meaty, fiery and cheesy flavor bombs are super easy to make and are perfect for any night of the week!
Ingredients
- 2 lbs Ground beef
- 2 large Eggs
- 1 cup Panko breadcrumbs
- 3 tsp Chili powder, divided
- Kosher salt and freshly ground pepper
- 2 tbsp Olive oil
- 1/3 cup Chopped red onion
- 1 15oz Can black beans, rinsed and drained
- 1 15oz Can fire roasted tomatoes
- 1 15oz Can kidney beans, rinsed and drained
- 1 4oz Can green chiles
- 1 cup Water
- 1 tbsp Tomato paste
- 1 tsp Ground cumin
- 1/2 tsp Garlic powder
- 1 1/2 cups Shredded Mexican blend cheese
- Sour cream, guac, cilantor, jalapenos, for garnish
Instructions
- In a medium bowl, combine beef, eggs, panko, and 1.5 tsp chili powder, kosher salt, and pepper. Roll meat mixture into 1.5-inch meatballs and transfer to a plate.
- In a large nonstick skillet, add the olive oil and preheat to medium-high heat. Cook the meatballs, turning occasionally for a few minutes until brown. Return the meatballs to the plate.
- In the same skillet as the meatballs, cook the red onion until tender. Next, add in the black beans, diced tomatoes, kidney beans, green chiles, water, tomato paste, cumin, garlic powder, salt, pepper, and remaining 1.5 tsp of chili powder. Stir to combine. Add the meatballs.
- Bring the mixture to a boil and then reduce to a simmer. You want to simmer the sauce until slightly thickened, about 15 minutes. Check the meatballs occasionally to make sure they aren’t sticking to the pan.
- Next, add the shredded cheese on top and place the pan until a broiler to get the cheese nice and golden brown. Remove from the broiler and top with all the garnishes!
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