Cowboy Meatballs
This Southwest twist on saucy meatballs will have everyone saying "yeehaw!"
Serves4
Prep20 minutes
Cook25 minutes
We’re in full cowboy mode here at The Kitchn, and I’m here for it. I just can’t get enough of the smoky, savory flavors of Southwest-inspired recipes like cowboy spaghetti and cowboy baked potatoes. I might not be a cowboy, but I’m a big fan of cooking outdoors, drinking cowboy margaritas, and wrangling up all our favorite cowboy recipes.
Here, I’ve taken inspiration from two of my favorite meals — smoky beef chili and meatballs in marinara — and turned them into a flavorful (and, dare I say, yeehaw-worthy) one-skillet dinner. I love to serve these meatballs with Mexican rice or warm flour tortillas and refried beans for a hearty weeknight meal. Bonus: If you happen to have leftovers, they make fantastic meatball subs the following day.
Why You’ll Love It
- It’s got a Southwest twist. Fire-roasted marinara, canned green chiles, smoky chili powder, and ground cumin make these saucy meatballs extra flavorful.
- It comes together in one pan. The meatballs are browned and simmered in one skillet, then broiled until the cheese is melted. Plus, cleanup is way easier with just one pan.
Key Ingredients in Cowboy Meatballs
- Ground beef: Use 80% to 85% lean ground beef for tender and flavorful meatballs.
- Marinara sauce: Look for fire-roasted marinara sauce if you can find it.
- Green chiles: Canned diced green chiles lend a mild kick of heat to the dish.
- Spices: Chili powder and ground cumin add layers of flavor to the meatball mixture and the sauce.
- Cheese: I love the combination of sharp cheddar and Monterey Jack cheese here. Opt for shredding your cheese, as it melts better than pre-shredded.
How to Make Cowboy Meatballs
- Prepare the meatballs. Gently mix scallions, breadcrumbs, egg, seasonings, and ground beef. Shape into 1 1/2-inch meatballs and brown in a skillet on both sides. Transfer them to a plate.
- Make the sauce. Stir in the marinara sauce, diced green chiles, and spices. Bring to a simmer.
- Add meatballs to the sauce and sprinkle with cheese. Transfer the meatballs to the skillet, simmer until cooked through, then sprinkle the top with shredded cheeses. Slide the skillet under the broiler until the cheese is melted and bubbly (if you don’t want to turn on the broiler, sprinkle the top with cheese, cover the skillet, and let it sit off the heat until the cheese melts).
What to Serve with Cowboy Meatballs
Cowboy Meatballs Recipe
This Southwest twist on saucy meatballs will have everyone saying "yeehaw!"
Prep time 20 minutes
Cook time 25 minutes
Serves 4
Nutritional Info
Ingredients
- 1/2 cup
panko breadcrumbs
- 1/4 cup
finely chopped scallions (from about 3 medium scallions), plus more for garnish
- 1
large egg
- 2 1/2 teaspoons
chili powder, divided
- 1 1/4 teaspoons
kosher salt
- 1 teaspoon
ground cumin, divided
- 1/4 teaspoon
freshly ground black pepper
- 1 1/2 pounds
ground beef
- 1 tablespoon
olive oil
- 1
(about 24-ounce) jar marinara sauce, preferably fire-roasted (3 cups)
- 1
(7-ounce) can diced green chiles
- 1/2 cup
shredded sharp cheddar cheese (about 2 ounces)
- 1/2 cup
shredded Monterey Jack cheese (about 2 ounces)
Instructions
Stir 1/2 cup panko breadcrumbs, 1/4 cup finely chopped scallions, 1 large egg, 1 1/4 teaspoons of the chili powder, 1 1/4 teaspoons kosher salt, 1/2 teaspoon of the ground cumin, and 1/4 teaspoon black pepper together in a large bowl.
Add 1 1/2 pounds ground beef and mix until evenly combined; do not overmix or the meatballs will be tough. Scoop out the mixture in heaping 2-tablespoon portions (22 to 25) and roll between damp hands until a smooth ball forms.
Heat 1 tablespoon olive oil in an oven-safe 12-inch frying pan or skillet over medium-high heat until shimmering. Add the meatballs in a single layer and cook until browned on the bottom, about 1 1/2 to 2 minutes. Flip the meatballs and cook until browned on the other side, 1 1/2 to 2 minutes more. Transfer to a large plate (the meatballs will not be fully cooked). Remove all but 1 tablespoon of fat from the skillet.
Reduce the heat to medium. Stir in 1 (about 24-ounce) jar marinara sauce, 1 (7-ounce) can diced green chiles and their juices, the remaining 1 1/4 teaspoons chili powder, and the remaining 1/2 teaspoon ground cumin. Bring to a simmer.
Transfer the meatballs into the sauce. Cover and simmer, flipping the meatballs halfway through, until they’re cooked through and an instant-read thermometer inserted into the center of a meatball registers at least 165°F, 10 to 12 minutes total. Meanwhile, arrange a rack 6 inches from the broiler and heat to broil.
Sprinkle 1/2 cup shredded sharp cheddar cheese and 1/2 cup shredded Monterey Jack cheese evenly over the meatballs. Transfer the skillet to the oven and broil uncovered until the cheese is melted and bubbly, 2 to 3 minutes. Garnish with thinly sliced scallions.
Recipe Notes
Make ahead: The meatballs can be prepared and refrigerated raw or cooked up to 2 days in advance or frozen in a single layer for up to 3 months. Thaw overnight in the refrigerator before continuing with the recipe. If the meatballs are fully cooked, bake in a 400ºF oven until heated through before adding them to the sauce.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.