Chili Sauce on one-Skillet Meatballs
One-skillet Meatballs with Chili Sauce are hearty and savory appetizers that combine the goodness from-scratch spicy beef balls and warming chili! These meaty, fiery and cheesy flavor bombs are simple to mix and are reliable for any night of the week!
This kitchen-made meatball recipe is made extra special by coating them with Mexican-inspired chili sauce loaded with warm spices and tender beans! With an ooey-soft-centered, golden cheese layer garnished with guacamole, cilantro, and tortilla chips- these mouthwatering appetizers are reliable for parties and game day but can also be enjoyed as a weeknight dinner with mashed potatoes and roasted vegetable salad. you cook the meatballs and the sauce in just one skillet is just 40 minutes. Don’t you just love it when you can make memorable food in a single pan? Less after-meal clean-up is always a bonus for us!
Helpful Tips
- If you are using frozen ground beef, make sure to bring it out to thaw at room temperature before making the meatballs. This will allow you to mix all the ingredients easier.
- We add the ground beef only after mixing all the other ingredients in the bowl. We do this to make sure that we do not overmix and make the beef dry.
- Shape the meatballs as uniformly as you can. This will ensure that they cook evenly.
- If the meatballs are not keeping their shape well, place the mixture in the fridge for a few minutes. They will be easier to shape when chilled.
- Do not pack the meatballs too tightly though. Use a light hand when shaping them. If they are packed too tight, they will become tough and dry.
Frequently Asked Questions
- Can we use other proteins for the meatballs? Absolutely, you can also use ground pork or lamb. Or you can use a combination of these. Ground chicken and turkey are also good options, but since they have less fat content, you have to adjust the cooking time so you do not end up with rubbery and tough balls.
- Can we add grape jelly? For sure! Adding grape jelly to the chili meatballs is great for the holidays! The sweet jelly adds another layer of flavor to an already flavor-packed dish! You can also use cranberry jelly if you like.
- Is this gluten-free? No, it is not because of the panko. However, you can make it gluten-free by using a gluten-free breadcrumb.
Storing Notes
You can keep leftovers in the fridge for up to three days and in the freezer for a few months. Just remember that the longer they are stored, the less tender and tender they become. You can also make the meatballs ahead of time and keep them frozen for later use.
Prep 15 minutesCook 20 minutesTotal 35 minutesMakes 6
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
Method
- 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!
