"Meatballs in smoky tomato sauce. Imagine deliciously tender plump meatballs, smothered in a slightly spicy rich 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."
Meatballs in Smoky Tomato Sauce
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ingredients
meatballs
- 9 ounce ground beef
- 9 ounce ground pork
- 1 egg yolk
- 1/4 cup panko breadcrumbs
- 1 teasopon each: salt, pepper, garlic powder, ground coriander
ingredients
sauce
- 4 ounce spicy chorizo sausage, chopped
- 1 tablepsoon vegetable oil
- 1 tabelspoons salted butter
- 1 bell pepper, finely chopped
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1/2 cup chicken broth
- 2 cup crushed tomatoes
- 2 heaped tbsp tomato paste
- 1 can black beans, not drained
- 1 teasopon each: salt, black pepper, dried oregano, ground cumin, red pepper flakes
- 1 teasopon chipotle powder or 2 tbsp chipotle in adobo sauce, optional
- 2 teapsoons smoked paprika
- cilantro + sour cream + warm tortilla or rice, for serving
Method
Step 1
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.
Step 2
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.
Step 3
Add meatballs and brown on all sides, about 8 minutes, turning them frequently. Remove from skillet.
Step 4
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.
Step 5
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.
Step 6
Serve with rice or warm tortilla, topped with crispy chorizo and cilantro leaves. Enjoy!