Skillet Chili Meatballs
Skillet Chili Meatballs
20 minutes
45 minutes
Soups and Breads
Ingredients
- 2 lb. ground beef (preferably 90/10)
- 2 large eggs
- 1 cup panko bread crumbs
- 1/4 cup fresh cilantro leaves, chopped
- 3 teaspoons chili powder, divided
- Kosher salt& freshly ground black pepper
- 2 tablespoons Fustini's Chipotle olive oil
- 1 small red onion, finely chopped, about 1 tbsp. reserved for serving
- 1 (15-oz.) can of black beans, drained and rinsed
- 1 (15-oz.) can of diced tomatoes with juices
- 1 (15-oz.) can of kidney beans, drained and rinsed
- 1 (4 oz.) can of mild green chiles with juices
- 1 cup water
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1 1/2 cups shredded Mexican blend cheese
- Sour cream, guacamole, cilantro, and tortillas chips, for serving
Directions
- In a medium bowl, combine beef, eggs, panko, cilantro, 1 1/2 teaspoons chili powder, 1 teaspoon salt, and 1/4 teaspoon pepper. Roll into about 24 (1 1/2") meatballs and transfer to a plate. In a large high-sided skillet over medium-high heat, heat olive oil. Cook meatballs, turning occasionally, until browned, 6 to 8 minutes. Return to a plate.
- In the same skillet over medium heat, cook onion, stirring frequently, until just tender, about 2 minutes. Add black beans, diced tomatoes, kidney beans, chiles, water, tomato paste, cumin, garlic powder, 1/2 teaspoon salt, and the remaining 1 1/2 teaspoons chili powder. Stir to combine and add meatballs.
- Bring to a boil over medium-high heat, then reduce heat to medium-low. Bring to a simmer and cook, stirring and tossing meatballs occasionally, until sauce is slightly thickened and meatballs are cooked through, 15 to 20 minutes, season with salt and pepper.
- Heat broiler to high. Scatter cheese over skillet and broil until cheese is melted and lightly golden, 2 to 4 minutes. Let cool slightly. Top with sour cream, guacamole, cilantro, and reserved onion. Serve with tortilla chips alongside.
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