Chili Meatball Supper
Transform your dinner routine with this bold and hearty Chili Meatball Supper, a perfect fusion of comforting meatballs and zesty chili flavors. Juicy, hand-rolled meatballs made from seasoned ground beef are browned to perfection, then simmered in a rich tomato-based sauce infused with chili powder, smoky paprika, and ground cumin. Loaded with protein-packed red kidney beans and a hint of sweetness from a touch of sugar, this one-skillet dish delivers layers of flavor in every bite. Ready in under an hour and ideal for busy weeknights, it pairs beautifully with fluffy rice or crusty bread to soak up the savory sauce. Garnish with fresh cilantro for a vibrant finishing touch and enjoy a crowd-pleasing, family-friendly dinner that’s as satisfying as it is easy to make. Perfect for fans of Tex-Mex cuisine, this dish is a delicious way to spice up your mealtime.
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Recipe Information
Ingredients
- 500 grams ground beef
- 0.5 cups bread crumbs
- 1 large egg
- 2 pieces garlic cloves, minced
- 1 small onion, finely chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 400 grams canned diced tomatoes
- 400 grams canned red kidney beans, rinsed and drained
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon sugar
- 1 cup water
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
Instructions
In a mixing bowl, combine ground beef, bread crumbs, beaten egg, 1 minced garlic clove, half the chopped onion, salt, and black pepper. Mix until well combined.
Shape the mixture into small meatballs, about 1 inch in diameter, and set aside.
Heat olive oil in a large skillet over medium heat. Brown the meatballs in batches, turning occasionally, until they are golden on the outside (around 5-7 minutes). Remove the meatballs from the skillet and set aside.
In the same skillet, add the remaining minced garlic and chopped onion. Sauté for 2-3 minutes until fragrant and softened.
Add canned diced tomatoes, tomato paste, chili powder, ground cumin, paprika, sugar, and water to the skillet. Stir to combine, and bring the mixture to a simmer.
Return the meatballs to the skillet, gently nestling them into the sauce. Cover the skillet and let simmer for 20 minutes, stirring occasionally.
Add the rinsed and drained red kidney beans to the skillet. Stir gently and cook uncovered for an additional 10 minutes, allowing the sauce to thicken slightly.
Remove the skillet from heat and garnish with chopped fresh cilantro, if desired.
Serve warm, either on its own, with rice, or alongside crusty bread for a complete meal.
Nutrition Facts
Calories |
623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 1060 mg | 46% | |
| Total Carbohydrate | 37.6 g | 14% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 7.7 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 137 mg | 11% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 878 mg | 19% | |
*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.
