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meatballs in smoky tomato sauce

Meatballs in Smoky Tomato Sauce

Anna Chwistek
Tender meatballs, smothered in a slightly spicy tomato sauce that’s jazzed up with black beans and topped with crispy chorizo. Super hearty and made in only one-pan. Serve with lots of warm tortillas for mopping it all up.
4.78 from 9 votes
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4
Calories 484 kcal

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

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Nutrition

Calories: 484kcalCarbohydrates: 18gProtein: 26gFat: 35gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 148mgSodium: 1630mgPotassium: 942mgFiber: 4gSugar: 8gVitamin A: 1976IUVitamin C: 52mgCalcium: 102mgIron: 5mg
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