These Tex-Mex meatballs are the perfect one skillet dinner. With juicy spiced beef meatballs simmered in a rich and smoky tomato sauce. They are healthy, simple, and delicious!
2tablespoonsolive oil, divided
½ cuponion, finely chopped
1jalapeño, seeded and minced
1teasooonEACH: cumin, smoked paprika, and oregano
¾ teaspoon salt
¼ cupcrushed tortilla chips
28ouncecan fire-roasted tomatoes
2chipotle peppers in adobo sauce, seeded and minced
Freshly squeezed lime juice and chopped cilantro, for serving
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and jalapeño. Sauté until softened, about 5 minutes. Add the garlic, cumin, smoked paprika, oregano, and salt. Cook for another 2-3 minutes or until fragrant. Transfer the mixture to a plate and place it in the fridge to cool.
½ cup onion, 1 jalapeño, 2 cloves garlic, 1 teasooon EACH: cumin, smoked paprika, and oregano, ¾ teaspoon salt
Once cooled, combine the sautéed vegetables with ground beef, crushed corn chips, and cilantro. Use your hands or a cookie scoop to roll the mixture into 3-4 tablespoon balls. You should get about 12 medium sized meatballs.
Wipe out the skillet and return it to medium heat. Add another 1 tablespoon of olive oil and tilt the skillet to coat. Add the meatballs and cook until browned, about 2-3 minutes per side. Transfer to a plate and set aside.
To the skillet, add the fire-roasted tomatoes, chipotle peppers in adobo, adobo sauce, sugar, and a generous pinch of salt. Bring to a boil and add the meatballs. Reduce the heat to low and simmer gently for 5-10 minutes, until the meatballs are cooked through, but still a little pink on the inside. Serve warm with a squeeze of lime juice and chopped cilantro.
28 ounce can fire-roasted tomatoes, 2 chipotle peppers in adobo sauce, 2 tablespoons adobo sauce, ½ teaspoon sugar
When sealed in an airtight container, the meatballs and tomato sauce will keep for 4-5 days in the fridge and up to 2 months in the freezer.