Chili Meatball Pasta Bowl

By carvalhohm

Ingredients

• 1 1/2 lbs. lean ground beef
• 1 cup chopped onion, divided
• 1 small green pepper, chopped, divided
• 3/4 cup bread crumbs
• 2 eggs
• 3 Tbsp. milk
• 1 can (4 ounces) chili peppers, divided
• 2 tsp. chili powder, divided
• 1 1/4 tsp. garlic powder
• 1 1/2 tsp. salt, divided
• 1/4 tsp. black pepper
• 1 Tbsp. vegetable oil
• 1 can (14.5 ounces) diced tomatoes
• 1 can (8 ounces) tomato sauce
• 1 can (40 ounces) Brooks Mild Chili Beans in Chili Sauce
• 1 package (16 ounces) spiral-shaped pasta, cooked according to package directions and drained

Details

Servings 8
Adapted from brooksbeans.com

Preparation

Step 1

In large bowl, combine ground beef, onion, green pepper, bread crumbs, eggs, milk, 2 tablespoons chili peppers, 1 teaspoon chili powder, garlic powder, 1 teaspoon salt, and pepper.

Form into 36 meatballs. In large frying pan, brown meatballs, half at a time, in 1 tablespoon hot oil.

Remove meatballs and drain pan. In same pan, cook onion and green pepper over medium-high heat until tender.

Stir in remaining chili peppers, diced tomatoes, tomato sauce, beans, and meatballs. Season with remaining chili powder and salt.

Cook uncovered over medium heat for 30 minutes or until meatballs are thoroughly cooked and sauce thickens.

To serve: divide pasta into 8 individual serving bowls. Spoon meatballs and sauce over pasta.

Makes 8 servings