Chili Meatball Bites with Cheesy Dipper

  1. Preheat the oven to 400F.
  2. Place a medium skillet over medium-high heat with the 2 tablespoons of EVOO.
  3. Add the onions, bell pepper, and garlic to the pan, and cook until the veggies are tender, about 5 minutes.
  4. Add the spices to the pan and cook for another minute.
  5. Season the veggies with salt and pepper and transfer to a bowl to cool.
  6. Spread the crushed chips out on a plate or in a pie dish and reserve.
  7. When the veggies are cool, add the beans and meat to the bowl, season with salt and pepper, and combine.
  8. Shape the mixture into two-bite-size balls and roll each of them in the crushed chips.
  9. Arrange the meatball bites on a rimmed baking sheet, drizzle lightly with EVOO, and bake until golden brown and cooked through, about 15 minutes.
  10. While the meatballs are baking, place a pot over medium heat with the butter.
  11. When the butter has melted, sprinkle the flour over top and cook for about 1 minute.
  12. Whisk the stock and milk into the butter-flour mixture and bring up to a bubble.
  13. Season with salt and pepper, and simmer until thickened, about 2 minutes.
  14. Remove the pot from the heat and whisk in the cheese until melted.
  15. Serve the chili meatball bites with the cheesy dipper alongside.

evoo, onion, bell pepper, garlic, chili powder, ground cumin, salt, tortilla chips, kidney beans, ground sirloin, butter, flour, beef stock, milk, cheddar cheese

Taken from www.epicurious.com/recipes/food/views/chili-meatball-bites-with-cheesy-dipper-377524 (may not work)

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