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Description
A simple and flavorful recipe for one-skillet meatballs simmered in a savory chili sauce.
Ingredients
- 1 tbsp olive oil
- 1 lb lean ground beef
- 1/2 cup finely chopped yellow onion
- 1/2 cup dry breadcrumbs
- 1 large egg, lightly beaten
- 1/4 cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 (10 oz) can mild enchilada sauce
- 1/2 cup chili sauce (such as Heinz)
- 1/4 cup water
Instructions
- Heat oil in a large ovenproof skillet over medium heat. Add beef, onion, breadcrumbs, egg, milk, salt and pepper to a large bowl and mix until just combined. Shape into 1-inch meatballs.
- Add meatballs to the skillet and cook, turning occasionally, until browned on all sides, about 8-10 minutes. Drain excess fat.
- Stir in enchilada sauce, chili sauce and water. Bring to a simmer.
- Cover, reduce heat to low and cook until meatballs are cooked through and sauce has thickened slightly, about 15-20 minutes.
- Serve hot.
Notes
- Ensure the skillet is ovenproof if you plan to finish cooking in the oven, though this recipe does not require oven finishing.
- Adjust the type of enchilada sauce and chili sauce to your spice preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.