Cowboy Meatballs

Cowboy Meatballs

from southernliving.com
Entree
50 min
4 servings

Cowboy meatballs are boldly flavored with a sauce that starts with smoky, savory chipotles in adobo in order to balance the meaty, juicy meatballs and tangy cheese.

Ingredients

  • 1 lb.93/7 lean ground beef
  • 5slices (5 oz. total) bacon, finely chopped (about 3/4 cup)
  • 1 largeegg, lightly beaten
  • ¼ cupgrated yellow onion (from 1 small [5 oz.] onion)
  • ¼ cuppanko (japanese-style breadcrumbs) or finely crushed saltine crackers
  • 1 tsp.chili powder
  • 1 tsp.granulated garlic
  • ½ tsp.black pepper
  • 4 oz.shredded sharp cheddar cheese (about 1 cup), divided
  • 1 tbsp.finely chopped chipotle chiles in adobo sauce, plus 1 tbsp. adobo sauce (from 1 [7-oz.] can), divided
  • 3 tbsp.worcestershire sauce, divided
  • 1 ½ tsp.kosher salt, divided
  • 2cans diced fire-roasted tomatoes and chiles (such as rotel)
  • ½ cupbottled barbecue sauce (such as sweet baby ray’s)
  • ½ cupchicken broth
  • 1 tbsp.tomato paste
  • sliced scallions

Directions

  1. 1

    Preheat oven to 425°F. Gather all ingredients.

  2. 2

    Gently mix ground beef, bacon, egg, onion, panko, chili powder, garlic, pepper, 1/2 cup of the cheese, 1 tablespoon of the chipotle chiles, 1 tablespoon of the Worcestershire, and 1/2 teaspoon of the salt in a large bowl until combined. Portion and roll meatballs into 12 (2-inch) balls (2 oz. each); arrange at least 1 inch apart on a parchment- or foil- lined baking sheet.

  3. 3

    Bake meatballs in preheated oven until browned, about 12 to 15 minutes. Remove from oven and set aside.

  4. 4

    While meatballs are baking, stir together tomatoes and chiles, barbecue sauce, chicken broth, tomato paste, and remaining 2 tablespoons Worcestershire, 1 tablespoon adobo sauce, 1 teaspoon salt in a large skillet. Bring to simmer over medium-high, then reduce heat to medium-low, and simmer, stirring often and pressing down on tomatoes with back of a wooden spoon or with a potato masher, until tomatoes are broken down and sauce is slightly thickened, about 10 minutes.

  5. 5

    Transfer browned meatballs to sauce and return to medium. Cook, stirring gently and spooning sauce over meatballs, until evenly coated and an instant-read thermometer inserted into center of meatballs registers at least 160°F, 3 to 5 minutes. Sprinkle with remaining 1/2 cup cheese; cover, and let cook, undisturbed, until cheese is melted, about 2 minutes. Serve hot, garnished with scallions.