Chili Meatball Supper Food

MEATBALL CHILI WITH DUMPLINGS

Steps:

• In a large bowl, combine egg, 1/4 cup onion, bread crumbs, 3 teaspoons bouillon and 1 teaspoon chili powder; crumble beef over mixture and mix lightly but thoroughly. Shape into twelve 1-1/2-in. meatballs. Roll in flour. , Heat oil in a 12-in. cast-iron or other ovenproof skillet; brown meatballs. Drain on paper towels. Wipe skillet clean with paper towels. Add tomatoes, garlic, cumin and the remaining onion, bouillon and chili powder to skillet; stir to combine. Add meatballs. Cover and cook over low heat about 20 minutes. Stir in beans. , Combine dumpling ingredients. Drop by spoonfuls onto chili; cook on low, uncovered, for 10 minutes. Cover and cook until a toothpick inserted in dumpling comes out clean, 10-12 minutes longer. If desired, sprinkle with minced chives.

CHILI AND JELLY MEATBALLS

Steps:

• Prepare meatballs according to package instructions. , In a large skillet, combine chili sauce and jelly; cook and stir over medium heat until jelly has melted. Add meatballs to pan; heat through.

MEATBALL BLACK BEAN CHILLI

Steps:

• Heat the oil in a large flameproof casserole dish over a medium heat. Fry the meatballs for 5 mins until browned, then transfer to a plate with a slotted spoon.
• Fry the onion and peppers with a pinch of salt for 7 mins. Add the coriander stalks, garlic, paprika and cumin and fry for 1 min more. Tip in the sugar, tomatoes and beans, and bring to a simmer. Season, return the meatballs to the pan and cook, covered, for 15 mins. To freeze, leave to cool completely and transfer to large freezerproof bags.
• Serve the chilli with the rice and the coriander leaves scattered over.

QUICK AND EASY MEATBALL CHILI

Steps:

• Cut the meatballs into quarters.
• Place the cut meatballs in a large pot. Add all the rest of the ingredients (EXCEPT CHEESE). Stir well.
• Bring to a gentle simmer.
• Cover and simmer for 30-35 minutes.
• For the Crockpot: Place the quartered meatballs in the crockpot along with everything else (EXCEPT CHEESE).
• Cover and cook on low for about 6 hours or on high for about 4 hours. (All crockpots seem to cook a little faster or slower than others.).
• Serve hot with some cheese on top, if desired.

MEATBALLS WITH CHILI SAUCE AND JELLY

Steps:

• This step is only if you wish: Brown the meatballs on all sides in a skillet on the stove. Then place them into the crockpot.
• Add the frozen meatballs into the bottom of the slow cooker.
• Next, add in the whole jar of chili sauce.
• Next, add in the grape jelly.
• Then add in the brown sugar, the garlic powder, and the orange juice. Stir everything together and make sure that all of the meatballs are completely covered.
• If you are cooking on HIGH, they will be ready in 2 to 3 hours.
• If you are cooking on LOW, they will be ready in 4 to 6 hours.

CHILI MEATBALL SUPPER

Steps:

• 1. In a saucepan, combine onion, pepper, tomatoes, kidney beans, undrained corn, tomato sauce, salt, chili powder and bay leaf. Bring to a boil. Add meatballs, cover and simmer for 45 minutes, stirring occasionally.
• 2. Remove bay leaf. Serve in individual bowls, topped with cheese and corn chips on the side.