If you would ask me how to describe these meatballs, I would definitely say that this is 100% dude food.
But let’s start from the beginning.
My cousin Dan brought me for Christmas some dope chili powder he bought at the Turkish market in Berlin (Germany).
He moved there last summer, and he’s currently having the time of his life...lucky B.
Since I’ve never been to Berlin, I’m planning to visit him soon.
Apparently it’s the most-talked city in Europe right now. A überhip, buzzing city with a cutting-edge culture, architecture, entertainment and nightlife.
And my couz Dan is all of these things.
An independent-thinker that appreciates counter-culture, sophisticated music and witty banter.
No wonder he fits perfectly in Berlin.
Anyway, when I say that the chili powder he brought me is dope, I really mean it.
It’s hot and delicious and since I got, I want to sprinkle it on everything, including desserts.
Yesterday - for instance - I used it to made these chili con carne meatballs.
As mentioned before, dude food at its finest; perfect for Game Day [Go Broncos btw!]
Full of flavor, spicy, juicy and sooo good.
There’s very little effort involved. One pan, a blender and that’s about it.
They’re ready from start to finish in 25 minutes tops.
If you have friends coming over to watch the football game on TV, don’t have much time on your hands, and don’t want to break your finances with expensive delivery, here you go.
Can you make Mac & Cheese out of a box? Then you can make these meatballs. Promise.
Makes 16 meatballs (enough for 4 people)
1 lb / 453 rg grass-fed organic ground beef (I used 80/20)
1 teaspoon chili powder
½ teaspoon fine grain sea salt
¼ ground black pepper
3 roasted red peppers, drained (I used Delallo)
1 teaspoon smoked paprika
1 15 oz / 425 gr can good tasting tomato sauce (I used Muir Glen)
1 small bunch of cilantro
Chopped cilantro and scallion for garnish
In a bowl combine ground beef, chili powder, salt and pepper.
Scoop one tablespoon spoon of meat mixture and with dampened hands quickly shape into meatballs.
Heat 1 tablespoon of olive oil in a large nonstick frying pan over medium-high heat.
Add meatballs 8 at a time and cook for 5 minutes, turning to brown on all sides.
Remove and drain on a paper towel after each batch. Set meatballs aside.
In the meantime, in a food processor combine peppers, scallions, paprika, tomato sauce, cilantro and blend until smooth and creamy.
Once finished browning meatballs, pour red pepper mixture into the same frying pan and cook on medium heat for 15 to 20 minutes (you might want to cover the pan with a lid as the sauce tends to splatter!)
Add meatballs to pan, reduce heat to a simmer and cook for further 8 to 10 minutes, stirring very gently a couple of times during the simmer.
Transfer to a platter and top with some chopped scallions and fresh cilantro.
One serving (4 meatballs with sauce) yields 360 calories, 24 grams of fat, 6 grams of carbs and 32 grams of protein.