Easy Oven Meatball Chili Casserole
A hearty and easy oven baked meatball chili casserole made with frozen meatballs, diced canned tomatoes and warm spices. This cozy dinner takes just a few minutes prep time and then the oven does the rest.
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.
Notes
Promptly refrigerate any leftovers, covered, in the refrigerator for up to 3 days or freeze in an airtight container for up to a month for best flavour.
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https://www.redcottagechronicles.com/recipe/easy-oven-meatball-chili/