Cheddar Wagon Wheels and Chili Meatballs
Get ready to wow your taste buds with this family-friendly comfort dish, Cheddar Wagon Wheels and Chili Meatballs. This recipe combines tender, flavor-packed meatballs made from a savory blend of ground beef, pork, and chili spices with a creamy, dreamy cheddar cheese sauce that clings perfectly to whimsical wagon wheel pasta. The chili powder-infused meatballs are oven-baked to perfection, while the cheesy pasta sauce, made with heavy cream, sharp cheddar, and a touch of paprika, adds a rich, velvety finish. Quick to prepare and bursting with kid-approved appeal, this fun and satisfying meal is ideal for weeknight dinners or casual gatherings. Garnish with a sprinkle of green onions for a pop of freshness, and serve piping hot for a surefire hit!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 0.5 pound Ground pork
- 0.5 cup Breadcrumbs
- 1 large Egg
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 teaspoons Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 12 ounces Wagon wheel pasta
- 1 cup Heavy cream
- 2 cups Cheddar cheese
- 0.5 cup Chicken or vegetable broth
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 0.5 teaspoon Paprika
- 2 stalks Green onions (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
In a large bowl, mix the ground beef, ground pork, breadcrumbs, egg, garlic powder, onion powder, chili powder, salt, and black pepper until well combined. Avoid overmixing to keep the meatballs tender.
Using your hands or a small scoop, form the mixture into 1-inch meatballs and place them on the prepared baking sheet.
Bake the meatballs in the preheated oven for 20 minutes, or until they are cooked through and browned on the outside.
While the meatballs are cooking, bring a large pot of salted water to a boil. Cook the wagon wheel pasta according to the package instructions until al dente. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly, to make a roux.
Slowly pour in the chicken or vegetable broth and heavy cream, whisking to combine. Cook for 3-4 minutes, or until the sauce begins to thicken.
Reduce the heat to low and gradually stir in the shredded cheddar cheese and paprika. Continue stirring until the cheese is fully melted and the sauce is smooth.
Combine the cooked wagon wheel pasta with the cheese sauce, making sure every piece is coated evenly.
Serve the cheesy wagon wheel pasta topped with the baked chili meatballs. Garnish with chopped green onions if desired.
Enjoy your Cheddar Wagon Wheels and Chili Meatballs hot!
Nutrition Facts
Calories |
1383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.7 g | 114% | |
| Saturated Fat | 42.1 g | 210% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 299 mg | 100% | |
| Sodium | 1252 mg | 54% | |
| Total Carbohydrate | 82.3 g | 30% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 3.7 g | ||
| Protein | 58.5 g | 117% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 477 mg | 37% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 648 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
