Last Updated on December 9, 2024
Weeknight dinners should be two things: easy & delicious.
The only item in this recipe that requires chopping is the onion, which you can omit if you’re in a pinch or just not a fan of onions. You’ll only need one pan, and both the chipotle and crushed tomatoes are added straight from their cans. See, easy!
Ingredients
- 12-16 ButcherBox Beef and Pork Meatballs thawed
- 2 tbsp olive oil
- 1/2 small onion chopped
- 1 can crushed roasted tomatoes (14 oz)
- 1 can chipotle chiles in adobo sauce (7oz)
- salt and pepper to taste
- 1 cup shredded cheese cheddar, mozzarella, or a blend
- chopped fresh parsley for garnish
- Tortilla chips or warmed pita for serving
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat a tablespoon of oil over medium-high heat. Once hot, add the meatballs and sear on all sides until browned; about 5-7 minutes. Remove the meatballs from the skillet and set aside.
- In the same skillet, add another tablespoon of oil and cook onions for 3 minutes. Add crushed roasted tomatoes and chipotle chiles in adobo sauce. Stir well to combine and let it simmer for 5 minutes, allowing the flavors to meld together. Season with salt and pepper.
- Return the seared meatballs to the skillet. Ensure they're coated evenly with the sauce.
- Sprinkle the shredded cheese evenly over the meatballs.
- Transfer the skillet to the preheated oven and bake for 15 minutes, or until the cheese is melted and bubbly.
- Garnish: Once out of the oven, garnish with chopped fresh parsley.
- Serve the skillet dinner hot, straight from the skillet, with tortilla chips or warmed pita on the side.
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Kinesha is an Executive Producer at ButcherBox with experience as a food truck owner, bartender, and content creator.
