Chili Mac Meatballs

By kikilu Published: October 18, 2013

• Yield: 8-10 Servings

by Kiki Luthringshausen of Beauty and Her Feast

Ingredients

• 1 lb ground chuck
• 1 lb ground pork
• 12 oz ground chorizo spicy or mild
• 1 small red onion finely chopped
• 3 garlic cloves chopped
• 1/3 cup chopped fresh cilantro
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 cup plain breadcrumbs
• 1 egg
• salt/pepper
• 2 28 oz cans crushed tomatoes fire roasted if available
• 1 onion chopped
• 2 poblano chilis seeds removed, chopped
• 3 garlic cloves chopped
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 14 oz can pinto beans drained and rinsed
• 1 14 oz can kidney beans drained and rinsed

Instructions

1. In a large skillet, heat about 1 tablespoon of oil and sauté the red onion until translucent. Add the garlic and sauté for another minute. Remove from the heat and let cool.
2. In a large mixing bowl, combine the ground beef, pork, chorizo, onion, garlic, cilantro, chili powder, cumin, oregano, breadcrumbs and egg. Season with salt and pepper and mix thoroughly with hands. Form the mixture into 2” meatballs.
3. Coat the bottom of a large deep skillet with vegetable oil and heat on medium-high. Brown the meatballs on all sides in batches and remove to a plate.
4. To make the sauce, add the onion and poblano to the skillet and sauté for 8-10 minutes.
5. Add the garlic and sauté for another minute. Add the crushed tomatoes, chili powder, cumin, oregano and beans.
6. Stir thoroughly, season with salt and pepper, then add the meatballs. Simmer for an hour. Adjust the seasoning.
7. Serve over elbow shaped pasta with grated cheddar cheese and sour cream.

• Cuisine: American
• Course: Entrée
• Skill Level: Moderate