Meatballs in smoky tomato sauce. Imagine deliciously tender plump meatballs, smothered in a slightly spicy tomato sauce that’s jazzed up with black beans and topped with crispy chorizo. It’s super hearty and made in only one-pan. These pan-seared pork and beef beauties are everything you probably love about meatballs. Serve with lots of warm tortillas for mopping it all up.
If you’re seeking a little knockout flavor to brighten up dinnertime, then this punchy Mexican-inspired dish will have you swooning the best way possible. Serve with warm tortillas, over rice, with a dollop of sour cream and a big side salad.
We’re using both, beef and pork mince for the best juicy and soft meatballs. Feel free to just use only beef, it will be super tasty, but not quite as soft.
We mix the meatballs with our hands, but be sure you don’t over mix. The shorter you mix and form the balls, the lighter they will be. If you overwork the meatballs, they’ll get tough.
As for the sauce, it’s pimped up with smoked paprika, garlic, tomato paste and sautéed bell pepper. Feel free to add a variety of chili peppers, chipotle powder or chipotle chilies in adobo sauce would work great here, and will add a nice smoky flavor and a spicy punch.
Let me guide you through the recipe with this step-by-step VIDEO.
What to serve with meatballs in smoky tomato sauce?
Here are a few things you can add to make it a meal:
- rice
- warm tortilla, taco
- crusty bread
- topping: sour cream, sharp cheddar, guacamole, jalapeños, cilantro leaves, red onion
- lettuce side salad or fresh cucumber salad with a sour cream dressing
RECIPE NOTES
- add chipotle chilies in adobo sauce or chipotle powder. It will add a spicy kick as well as a beautifully smoky touch
- great as an appetizer at your next dinner party, with corn tortilla chips to dip into the tomato sauce
- instead of rice, use spaghetti squash, it will add a nice sweetness
- feel free to use only ground beef, pork, chicken or turkey for the meatballs
- any leftover sauce can be used with pasta, roasted chicken, crusty bread, or anything else that calls for a spicy kick
- as for the chorizo sausage, I used dried Spanish chorizo, but if you can’t find it, add Argentine chorizo, Andouille sausage or just smoked bacon
- use beef broth instead of chicken broth for a more intense flavor
More meatballs, please!
- Meatballs in Tomato Sauce with Orzo
- Thai Coconut Curry Chicken Meatballs
- Baked Meatballs with Orzo in Roasted Pepper Sauce
Meatballs in Smoky Tomato Sauce
Ingredients
Meatballs
- 9 ounces ground beef
- 9 ounces ground pork
- 1 egg yolk
- ¼ cup panko breadcrumbs
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp ground coriander
Sauce
- 4 ounces spicy chorizo sausage - chopped
- 1 tbsp vegetable oil
- 1 tbsp salted butter
- 1 bell pepper - finely chopped
- 1 small onion - finely chopped
- 3 garlic cloves - minced
- ½ cup chicken broth
- 2 cups crushed tomatoes
- 2 tbsp tomato paste
- 1 can black beans - not drained
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp crushed red pepper flakes
- 1 tsp chipotle powder or 2 tbsp chipotle in adobo sauce - optional
- 2 tsp smoked paprika
- cilantro - for serving
- sour cream - for serving
- warm tortilla and/or rice - for serving
Instructions
- Add all the ingredients for the meatballs to a large bowl. Mix until just combined, using your hands. Coat your hands with water and roll the meat into 2 tablespoon-size balls. Will make about 25 meatballs.
- Heat oil and butter in a large non-stick skillet set over medium heat. Add chorizo, cook until crispy. Remove from skillet leaving the chorizo grease in the skillet.
- Add meatballs and brown on all sides, about 8 minutes, turning them frequently. Remove from skillet.
- Add onion and garlic, sauté for 2 minutes. Deglaze the skillet with chicken broth, simmer for 2 minutes, stirring the brown bits from the bottom of the skillet with a wooden spoon.
- Add bell pepper and spices, stir to combine and cook for 5 minutes. Add crushed tomatoes, tomato paste and black beans, bring to a boil.
- Return meatballs back to the skillet, stir gently to coat. Simmer for 15 minutes or until the sauce is thickened and meatballs are cooked through.
- Adjust salt to your own taste and add more chili powder if you can handle the heat.
- Serve with rice or warm tortilla, topped with crispy chorizo and cilantro leaves. Enjoy!
Video
Nutrition
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