Easy Oven Meatball Chili
This delicious meatball chili casserole has all the delicious flavour of regular chili but with a twist! Just about 15 minutes prep time and then let the oven do the rest! It starts with frozen meatballs making it perfect for busy weeknights. The warm spices including chili powder and cumin fill your home with a delicious aroma making it equally welcome on a cozy weekend evening.
Chili has always been one of my go-to recipes from the first crisp days of autumn right through until early spring. There’s just something about a pot of my mom’s award winning stove top chili simmering away that makes the whole house feel warm and cozy. This delicious oven baked meatball chili fills the home with the same delicious aroma that calls the family to the table!
Why You’ll Love This Recipe
- cozy comfort food
- delicious chili flavour without the fuss
- freezer friendly
- uses frozen meatballs for ease of preparation
- kid approved
Ingredients You Will Need
- olive oil
- onion
- garlic
- chili powder and cumin
- canned diced tomatoes
- frozen meatballs
- kidney beans
How to Make Meatball Chili Casserole
Be sure to see the full printable recipe card below
Cook onions over medium low heat until soft. Add garlic and cook about a minute. Add spices, stir to combine and cook for another 2 to 3 minutes.
Stir in tomatoes and bring to a boil, stirring often. Arrange meatballs in a casserole dish. Sprinkle kidney beans over top of meatballs.
Pour sauce over the meatballs and kidney beans. Genty stir to combine until all meatballs and beans are coated. Cover, and bake at 350 degrees for one hour. Remove cover and continue to bake for an additional 15 to 20 minutes, until meatballs are at least 165 degrees fahrenheit when tested with a meat thermometer.
Tips For The Best Results
- do not thaw frozen meatballs
- if using fresh homemade meatballs, reduce the cooking time accordingly, until internal temperature reaches 165 degrees fahrenheit
- let casserole rest for a few minutes before serving
Variations
- use red or white kidney beans, black beans or Romano beans
- make them vegan by using frozen vegan meatless meatballs – follow the same directions
- use fire roasted diced tomatoes for extra flavour
- add chopped coriander or parsley
Serving Ideas
This meatball chili is perfect just as it is, or jazz it up a bit by adding freshly shredded cheese. Top it with a dollop of sour cream, sliced green onions and fresh chopped tomatoes. Serve it with crispy tortilla chips on the side, a simple side salad, or cheddar cheese biscuits.
Storage and Reheating Suggestions
- store leftovers covered in the refrigerator for up to 2 days
- reheat single servings in the microwave
- freeze cooked casserole in an airtight container for up to 4 weeks for best flavour
- to reheat after frozen, thaw in the refrigerator and reheat in 350 degree oven for about 20 minutes or until heated through
Yes. If using fresh meatballs, reduce cooking time to approximately 40 minutes covered and then 10 minutes uncovered, or until internal temperature reaches 165 degrees fahrenheit.
Although I have not done this myself, I think you could cook these in the slow cooker. Prepare the sauce as directed, add frozen meatballs and beans to slow cooker and set on low for 6 to 8 hours or hight 3 to 4 hours, until meatballs reach internal temperature of at least 165 degrees fahrenheit.
Yes, you can easily double this recipe. I would suggest baking it in a roasting pan or extra large casserole dish to accommodate meatballs in a single layer.
I used a 9 by 13 ceramic casserole dish, but any casserole dish that allows the meatballs to be arranged in a single layer is fine.
If you make this recipe and love it, I would greatly appreciate it if you would leave a comment and a 5-star rating on the recipe card below!
Easy Oven Meatball Chili Casserole
Equipment
- 1 frying pan
- 1 9 by 13 inch casserole dish
- 1 knife for chopping onions
- measuring spoons
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 large garlic cloves, minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 28 ounces canned diced tomatoes, NOT DRAINED
- 2 pounds frozen meatballs
- 1 to 2 19 ounce cans kidney beans, drained
Instructions
- Preheat oven to 350 ℉.
- In a large frying pan, heat oil over medium-low heat. Add chopped onion and cook, stirring often, until starting to soften; about 5 minutes. Add minced garlic and continue to cook for 1 minutes. Add chili powder and cumin and continue cooking, stirring often, for about 3 minutes. Stir in tomatoes, including juice; increase heat to medium high and bring to a boil.
- Arrange meatballs in a single layer in a 9 by 13 casserole dish. Sprinkle in drained beans. Pour tomato sauce mixture over top and gently stir until all meatballs and beans are coated. Cover and bake for 1 hour. Remove cover and continue baking for an additional 15 to 20 minutes, until cause is slightly thickened and bubbly and meatballs have an internal temperature of at least 165 ℉.
- Remove from oven and allow to stand for a few minutes before serving.
