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These Simple Baked Sheet Pan Chili Cheese Meatballs are best for cold fall and winter nights when you’re looking for simple comfort food. All mixed in one bowl, these meatballs come together easily and are so flavorful. This dish is warm, saucy, cheesy, and amazing. Add soft, homemade, super easy 5-ingredient beer bread on the side for a delicious cold-weather meal. Perfect as a simple family dinner, yet equally great as an appetizer for game night and even upcoming holiday entertaining.
When I arrived home on Friday night, I knew it would be chilly. But over the weekend, we had our first snow, and to say that I’ve entered cozy mode is certainly an understatement. I left 80-degree New York and woke up to 32-degree weather that made it feel like late October, possibly even November.
I was thinking about sharing these cheesy meatballs in a week or so, but now these are all I want to tell you about. Cold weather means it is officially chili season.
These are going to be perfect for those first few nights when the weather really begins to turn and the nights are cool and crisp. You might not be there just yet, but it is coming. After all, it’s officially fall now!
As you might have guessed, Creighton, my oldest brother, inspired this recipe. He’s been asking me to make chili or meatballs for months. It doesn’t matter the season; he will always sit down to a bowl full of meaty chili or a plate of meatballs.
Since he loves both yummy chili and delicious meatballs, I loved the idea of combining the two and making a chili cheese meatball! I sent him the idea, and to no one’s surprise, he said…
“YES, make those. Top of the list!”
I didn’t hesitate. I was kind of excited for these too! Plus, it gave me an excuse to make my beer bread for the first time this season!
These are the Details
Ingredients
- ground beef, chicken, or turkey
- yellow onion
- panko
- an egg
- chili powder
- garlic powder
- smoked paprika
- cumin
- cayenne powder
- fire roasted diced tomatoes
- tomato paste
- poblano pepper
- pickled jalapeños
- black beans
- shredded cheddar cheese
- your favorite chili topping
Kitchen Supplies
Step 1: mix the meatballs
I love to use ground beef, but ground chicken, turkey, or pork will all work. You can also use a mix of meats. I mixed in panko bread crumbs, an egg, and an onion. Then, I seasoned the meatballs with our favorite mix of chili seasonings: chili powder, garlic powder, smoked paprika, cumin, cayenne, garlic powder, and, of course, salt.
Roll this mix together until very well combined, then scoop and roll the mixture into 15-16 bite-size meatballs.
Line them up on a baking sheet with a few pats of butter. Bake until they’re crispy on the outside.
Step 2: make the sauce
In the same bowl you used for the meatballs, mix together a can of fire-roasted tomatoes, tomato paste, poblano peppers, pickled jalapeños, and black beans.
Step 3: add the sauce and cheese
Pull the meatballs out of the oven, pour over the sauce, and add the cheese.
Now bake again until the cheese is melty, around 15 minutes more. During this time, I usually have beer bread baking too!
Step 4: serve your meatballs
When the meatballs come out of the oven, top them with all your favorite chili toppings. For us, that’s a dollop of yogurt, slices of avocado, fresh cilantro, and scallions. SO YUMMY!
Of course, you should serve this with warm beer bread. It’s perfect alongside these saucy cheesy meatballs.
At this point, your kitchen will smell amazing, which always leaves everyone excited for dinner.
This is certainly a great dish for an easy family dinner. Or use these meatballs as appetizers for your next dinner party with friends.
I’m already planning to make these again on Halloween night. They will be especially good after trick-or-treating in the cold, and my family will love that!
Looking for other easy fam dinner recipes? Here are a few ideas:
30 Minute Coq au Vin Chicken Meatballs
Spicy Pumpkin and Pesto Cheese Stuffed Shells
Slow Cooker Mustard Herb Chicken and Creamy Orzo
Roasted Garlic Spaghetti Squash Lasagna Boats
Healthy Slow Cooker Turkey and White Bean Chili
Healthy Slow Cooker Chipotle Bean Chili
One Skillet Saucy Chicken Tortilla Enchilada Rice Bake
Healthy Chipotle Chicken Sweet Potato Skins
Slow Cooker Chipotle Chicken Tortilla Soup with Salty Lime Chips
Lastly, if you make these Sheet Pan Chili Cheese Meatballs, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Sheet Pan Chili Cheese Meatballs
Servings: 6
Calories Per Serving: 548 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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1. Preheat the oven to 450° F. Rub a baking sheet with oil or butter. 2. In a bowl, mix the ground beef, panko, egg, onion, garlic powder, chili powder, paprika, cumin, cayenne, and 1 teaspoon salt. Roll the meat into large tablespoon-size balls (will make 15-16 meatballs), placing them on the prepared baking sheet. Arrange the butter around the meatballs. Bake for 15 minutes or until the meatballs are crisp on the outside, but not yet cooked through on the inside.3. While the meatballs are cooking, mix the tomatoes, tomato paste, poblano pepper, and pickled jalapeños in a bowl—season with salt. 4. Remove the meatballs from the oven, pour over the sauce, and add the cheese. Bake until the cheese is melted, 15 minutes. Serve warm with your favorite chili toppings: cilantro, scallions, avocado, yogurt – and beer bread!
