Description
This cheesy meatball chili bake is the ultimate one-pot comfort food, combining juicy meatballs, hearty chili, and melted cheese for a satisfying meal.
Ingredients
Scale
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 2 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, combine ground beef, breadcrumbs, milk, egg, garlic powder, onion powder, salt, and pepper. Mix well and form into 1-inch meatballs.
- Heat olive oil in a large oven-safe skillet or pot over medium heat. Brown meatballs on all sides, then remove and set aside.
- In the same pot, sauté onion and garlic until softened, about 3 minutes.
- Add kidney beans, black beans, diced tomatoes, tomato sauce, chili powder, cumin, and paprika. Stir to combine.
- Return meatballs to the pot, nestling them into the chili mixture.
- Top with shredded cheddar and mozzarella cheeses.
- Transfer the pot to the oven and bake for 20-25 minutes, until cheese is bubbly and golden.
- Let cool for 5 minutes before serving.
Notes
For a spicier version, add 1/2 teaspoon cayenne pepper or a diced jalapeño with the onion and garlic. Leftovers can be refrigerated for up to 3 days.
Nutrition
- Calories: 520
- Sugar: 8g
- Fat: 28g
- Carbohydrates: 35g
- Protein: 32g