Cowboy Meatballs

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Cowboy meatballs are loaded with cheddar, bacon, and bold seasonings, then simmered in a smoky BBQ tomato sauce.

Prep Time20

Cook Time20

Total Time40

Course: Dinner, Main Course

Cuisine: American

Keyword: cowboy meatballs, cowboy meatballs recipe, southwestern meatballs, texmex meatballs

Servings: servings

In a large bowl, combine 1 pound lean ground beef, ½ cup panko breadcrumbs, ½ cup shredded cheddar cheese, ¼ cup chopped cilantro, ¼ cup finely diced onion, 1 large egg, 1 tablespoon chili powder, 1 teaspoon garlic powder, 1 teaspoon salt, and ½ teaspoon pepper. Mix until combined and roll into 12 large meatballs or 20 small meatballs.
Heat a large skillet over medium heat and add 6 slices chopped bacon. Cook until the bacon is crisp. Remove the bacon to a plate lined with a paper towel.
In the same skillet, add the meatballs and cook for 7-8 minutes, turning occasionally until browned on both sides and cooked through. Transfer the meatballs to a plate and cover with foil to keep warm.
Add 1 (10-ounce) can Rotel, 1 (8-ounce) can tomato sauce, 1 cup BBQ sauce, and ½ cup chicken broth to the skillet and whisk to combine. Bring to a boil, and reduce to a simmer.
Add the cooked bacon and meatballs to the sauce and simmer for 3-4 minutes, until the sauce is slightly reduced. Garnish with shredded cheddar cheese and sliced green onions and serve.

Storage Tips

In the Refrigerator: Store cooled meatballs in an airtight container in the fridge for up to 5 days. Reheat in the microwave or on the stovetop until heated through.
In the Freezer: Freeze uncooked or cooked meatballs in a single layer, then store in a freezer-safe Ziploc bag for up to 3 months.
Make Ahead: Prepared uncooked meatballs can be refrigerated up to 2 days in advance.

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