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Oven-Baked Mexican Meatballs

Prep time 10 mins
Cook time 20 mins
Yield 4 Servings

Ingredients

  • 1 pound ground chuck
  • 1 large egg
  • 2 tablespoons tomato paste
  • 1 cup plain bread crumbs
  • 3 cloves garlic, finely chopped
  • 2 tablespoons finely chopped cilantro
  • 2 teaspoons chili powder
  • Salt and pepper
  • 1 tablespoon vegetable oil
  • 1/2 chipotle chili canned in adobo sauce, seeded and finely chopped
  • 1 (28 oz.) can crushed tomatoes

Nutrition Information

  • calories 403
  • fat 18 g
  • satfat 6 g
  • protein 30 g
  • carbohydrate 30 g
  • fiber 4 g
  • cholesterol 126 mg
  • sodium 966 mg

How to Make It

  1. Adjust oven rack to middle position and preheat to 475°F. Line a rimmed baking sheet with foil. In a large bowl, combine meat, egg, tomato paste, bread crumbs, 2 garlic cloves, cilantro, chili powder and 1 tsp. salt; mix with your hands to combine well. Form into 1 1/2-inch meatballs and place on prepared baking sheet. Mist with nonstick cooking spray. Bake until well-browned, 17 to 20 minutes, turning once or twice.

  2. Warm oil in a large saucepan over medium-low heat. Add remaining garlic clove and cook until fragrant, 1 minute. Add chili and cook, stirring, for 30 seconds. Add tomatoes, bring to a simmer and cook until slightly thickened, 10 minutes. Season with salt and pepper. Transfer hot meatballs to saucepan, gently stir to coat, and serve immediately.