HG's Meatballs 'n Chili

1/6th of recipe (4 meatballs with ¾ cup chili): 227 calories, 4g fat, 647mg sodium, 27g carbs, 7g fiber, 8.5g sugars, 21.5g protein -- PointsPlus® value 5*

HG's Meatballs 'n Chili

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Meatballs

  • 1

    lb. raw extra-lean ground beef (4% fat or less)

  • ½

    cup finely chopped onion

  • 2

    tbsp. ketchup

  • 1

    tsp. taco seasoning mix

  • ¼

    tsp. salt

  • Chili

  • One

    15-oz. can black or pinto beans, drained and rinsed

  • One

    14.5-oz. can diced tomatoes (not drained)

  • cups canned crushed tomatoes

  • 1

    cup chopped bell pepper

  • ½

    cup frozen sweet corn kernels

  • ½

    cup chopped onion

  • 1

    tbsp. chili powder

  • 2

    tsp. crushed garlic

  • 1

    tsp. ground cumin

  • ¼

    tsp. black pepper

Directions

Preheat oven to 350 degrees. Spray a baking sheet with nonstick spray. In a large bowl, combine all meatball ingredients. Thoroughly mix. Firmly and evenly form into 24 meatballs, and place them on the baking sheet, evenly spaced. Bake for 10 minutes. Gently flip meatballs. Bake until cooked through, about 5 minutes. Combine all chili ingredients in a crock pot. Mix well. Transfer meatballs to the crock pot, and gently stir to coat. Cover and cook on low for 4 hours, or until veggies are tender.


Nutrition

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