Meatballs with chunky chilli sauce
Indulge in the robust flavors of our Meatballs with Chunky Chilli Sauce recipe. Juicy ground beef meatballs are paired with a zesty homemade sauce featuring cherry tomatoes, red hot chili peppers, and vibrant salsa. Enhanced with maple syrup, fresh lemon, and basil, this dish strikes the perfect balance between spicy and sweet. Ideal for a hearty dinner or a fun party appetizer, these meatballs will tantalize your taste buds and leave you coming back for more. Quick to prepare and deliciously satisfying!
- 15 Apr 2025
- Cook time 15 min
- Prep time 20 min
- 6 Servings
- 14 Ingredients
This Meatballs with Chunky Chili Sauce recipe combines the bold flavors of red hot chili peppers, fresh cherry tomatoes, and tangy salsa sauce, resulting in a delicious and spicy meatball dish. Perfect for a hearty dinner, this recipe marries the richness of ground beef with a zesty and slightly sweet chili sauce that will leave your taste buds tingling.
Ingredients:
Instructions:
1. Begin by finely dicing the onion and mincing the garlic cloves.
2. Chop the cherry tomatoes into quarters.
3. Remove the seeds from the red hot chili peppers (if desired for less heat) and finely chop.
4. Zest the lemon and set aside; then, juice the lemon until you have 1 tablespoon of lemon juice.
5. In a medium saucepan over medium heat, add a short spray of cooking oil.
6. Sauté the diced onion until it becomes translucent, about 4-5 minutes.
7. Add the minced garlic and cook for another minute.
8. Stir in the chopped cherry tomatoes, salsa sauce, chopped chili peppers, maple syrup, vinegar, lemon juice, and lemon zest.
9. Allow the mixture to simmer gently, stirring occasionally, for about 20-25 minutes, until the sauce thickens and the flavors meld together. Adjust salt and pepper to taste.
2. Prepare the Meatballs:
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray.
2. In a large mixing bowl, combine the ground beef, basil leaves (finely chopped), mustard, and egg.
3. Mix the ingredients well using your hands or a spoon until fully combined.
4. Form the mixture into small meatballs (about 1 inch in diameter) and place them on the prepared baking sheet.
5. Bake in the preheated oven for 20-25 minutes, or until the meatballs are browned and cooked through.
3. Combine and Serve:
1. Once the meatballs are done, gently transfer them to the saucepan with the chunky chilli sauce.
2. Stir to coat the meatballs evenly with the sauce.
3. Allow the meatballs to simmer in the sauce for an additional 5-10 minutes to soak up all the flavors.
4. Serve the meatballs hot, garnished with additional basil leaves if desired.
Tips:
- Use fresh ingredients: Fresh cherry tomatoes, basil leaves, and onion can significantly enhance the flavors compared to their dried or canned counterparts.
- Adjust the heat level: If you prefer a milder sauce, consider using fewer red hot chili peppers or removing their seeds before using.
- Mix thoroughly: Ensure that the ground beef mixture is well-combined for consistent flavor and texture in every meatball.
- Don’t skip the chilling step: Chill the meatballs for at least 30 minutes before cooking to help them hold their shape better when frying or baking.
- Cook meatballs evenly: If pan-frying, turn the meatballs frequently to ensure they cook evenly on all sides. For a less messy option, consider baking them in the oven.
- Customizable sauce: Feel free to add additional spices or ingredients to the sauce to suit your taste preferences, such as cumin, smoked paprika, or even a dash of hot sauce.
- Use a meat thermometer: To ensure the meatballs are cooked through, use a meat thermometer to check that the internal temperature has reached 160°F (71°C).
With every bite, these meatballs with chunky chili sauce offer a delectable blend of savory, sweet, and spicy flavors. This dish is not only satisfying but also relatively easy to prepare. Enjoy it with your favorite side dish or as a standalone delight, and it’s sure to become a family favorite.
| Nutrition Facts | |
|---|---|
| Serving Size | 190 grams |
| Energy | |
| Calories 260kcal | 13% |
| Protein | |
| Protein 16g | 11% |
| Carbohydrates | |
| Carbohydrates 7g | 2% |
| Fiber 1.77g | 5% |
| Sugar 3.68g | 4% |
| Fat | |
| Fat 18g | 21% |
| Saturated 7g | 23% |
| Cholesterol 99mg | - |
| Vitamins | |
| Vitamin A 36ug | 4% |
| Choline 80mg | 15% |
| Vitamin B1 0.09mg | 7% |
| Vitamin B2 0.20mg | 15% |
| Vitamin B3 4.07mg | 25% |
| Vitamin B6 0.44mg | 26% |
| Vitamin B9 27ug | 6% |
| Vitamin B12 1.91ug | 79% |
| Vitamin C 33mg | 38% |
| Vitamin E 0.61mg | 4% |
| Vitamin K 10ug | 8% |
| Minerals | |
| Calcium, Ca 40mg | 3% |
| Copper, Cu 0.11mg | 12% |
| Iron, Fe 2.30mg | 21% |
| Magnesium, Mg 27mg | 7% |
| Phosphorus, P 180mg | 14% |
| Potassium, K 440mg | 13% |
| Selenium, Se 16ug | 30% |
| Sodium, Na 180mg | 12% |
| Zinc, Zn 3.85mg | 35% |
| Water | |
| Water 140g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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