Chili Meatballs Recipe

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 03/8/22
Chili Meatballs
Chili Meatballs Recipe Photo: Diana Rattray
Prep: 15 mins
Cook: 50 mins
Total: 65 mins
Servings: 6 servings
Nutrition Facts (per serving)
398 Calories
19g Fat
21g Carbs
36g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 398
% Daily Value*
Total Fat 19g 24%
Saturated Fat 7g 35%
Cholesterol 134mg 45%
Sodium 976mg 42%
Total Carbohydrate 21g 8%
Dietary Fiber 2g 7%
Total Sugars 6g
Protein 36g
Vitamin C 17mg 87%
Calcium 84mg 6%
Iron 5mg 26%
Potassium 811mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These flavorful chili-seasoned meatballs are great with hot cooked rice or potatoes. Use diced tomatoes with chili seasonings, or add another teaspoon of chili powder and a little cumin and oregano to plain diced tomatoes.

Ingredients

For the Meatballs:

  • 1 pound lean ground beef

  • 1/2 pound ground pork, or more ground beef

  • 1/2 cup finely chopped onions

  • 3 tablespoons finely chopped fresh cilantro

  • 1/2 cup finely chopped red or green bell pepper

  • 1/4 cup ketchup

  • 1 teaspoon Worcestershire sauce

  • 1 large egg, slightly beaten

  • 1 teaspoon chili powder

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon cumin

  • 1/2 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 3/4 to 1 cup fine dry breadcrumbs

For the Sauce:

  • 2 (14.5-ounce) cans zesty chili-style diced tomatoes

  • 1 teaspoon chili powder

  • 1 (8-ounce) can tomato sauce

Steps to Make It

  1. Line a shallow baking pan with foil. Heat oven to 425 F.

  2. Combine the meatball ingredients, adding enough breadcrumbs to make a firm mixture.

  3. Shape into 1- to 1 1/2-inch meatballs and arrange in one layer in the prepared pan.

  4. Bake for about 15 minutes.

  5. Remove and turn the meatballs; return to the oven and bake for 15 minutes longer.

  6. Meanwhile, combine the sauce ingredients in a large saucepan. With a slotted spoon or tongs, add the meatballs to the sauce. Cover and simmer for 15 to 20 minutes.

  7. Serve with hot cooked rice, with freshly baked cornbread and cooked beans on the side, if desired.

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