These Tex-Mex Chili Meatballs are the ultimate comfort food, combining tender ground beef and pork with bold spices like chili powder and cumin. Simmered in a zesty tomato salsa with kidney beans, they offer a perfect balance of heat, acidity, and savory depth. The texture is juicy and robust, making them ideal for serving over rice, inside warm tortillas, or alongside crusty bread. This dish is a fantastic option for busy weeknight dinners, casual potlucks, or anytime you crave a satisfying, homemade meal that brings a bit of southwestern flair to your table. It&# 226;ÂÂs easy to prepare and delivers big flavor with minimal effort.
Tex-Mex Chili Meatballs With Zesty Tomato Sal
Description
These Tex-Mex Chili Meatballs are the ultimate comfort food, combining tender ground beef and pork with bold spices like chili powder and cumin. Simmered in a zesty tomato salsa with kidney beans, they offer a perfect balance of heat, acidity, and savory depth. The texture is juicy and robust, making them ideal for serving over rice, inside warm tortillas, or alongside crusty bread. This dish is a fantastic option for busy weeknight dinners, casual potlucks, or anytime you crave a satisfying, homemade meal that brings a bit of southwestern flair to your table. It&# 226;ÂÂs easy to prepare and delivers big flavor with minimal effort.Ingredients
Directions
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In a large bowl, combine the ground beef, egg, chili powder, and half of the diced onion. Mix gently with your hands until just combined; do not overwork the meat.
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Roll the meat mixture into twelve equal-sized meatballs, approximately 1.5 inches in diameter.
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Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.
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Add the meatballs to the hot pan, working in batches if necessary to avoid crowding. Brown the meatballs on all sides, about 2-3 minutes per side. They do not need to be cooked through at this stage.
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Remove the browned meatballs from the pan and set aside on a plate.
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Reduce heat to medium. Add the remaining diced onion to the same pan and sauté until softened and translucent, about 3-4 minutes.
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Stir in the drained and chopped green chilies and cook for 1 minute to release their aroma.
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Pour in the zesty tomato salsa, scraping up any browned bits from the bottom of the pan.
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Return the meatballs to the pan, nestling them into the sauce. Bring the sauce to a simmer.
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Cover the pan and reduce heat to low. Simmer gently for 15-20 minutes, or until the meatballs are cooked through and the flavors have melded.
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Taste the sauce and adjust seasoning with salt and pepper if needed. Serve hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 416.2kcal
- % Daily Value *
- Total Fat 25.7g40%
- Saturated Fat 7.1g36%
- Cholesterol 179.5mg60%
- Sodium 132.1mg6%
- Total Carbohydrate 7.5g3%
- Dietary Fiber 2.6g11%
- Sugars 3.8g
- Protein 36.3g73%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to restore moisture.
Serve these meatballs over cilantro-lime rice, inside warm corn tortillas with lettuce and tomato wedges, or alongside crusty bread for dipping. Top with shredded Monterey Jack and Cheddar cheese for extra richness.
For a heartier texture, mix 1/4 cup of fresh bread crumbs or panko into the meatball mixture. You can also add a can of kidney beans to the simmering sauce for a more traditional chili flavor.
Ensure the meatballs are browned well before simmering to develop a deeper flavor. If using a slow cooker, brown the meatballs first, then combine all ingredients in the crockpot and cook on low for 4-6 hours.
