1/6th of recipe (4 meatballs with 3/4 cup chili): 227 calories, 4g total fat (1.5g sat. fat), 647mg sodium, 27g carbs, 7g fiber, 8.5g sugars, 21.5g protein -- PointsPlus® value 5* -- SmartPoints® value 4*
The saucy deliciousness of chili meets the hearty goodness of meatballs... What a team these two make!
Prep: 30 minutes
Cook: 4 hours and 15 minutes
Ingredients:
Meatballs
1 lb. raw extra-lean ground beef (4% fat or less)
1/2 cup finely chopped onion
2 tbsp. ketchup
1 tsp. taco seasoning mix
1/4 tsp. salt
Chili
One 15-oz. can black or pinto beans, drained and rinsed
One 14.5-oz. can diced tomatoes (not drained)
1 1/2 cups canned crushed tomatoes
1 cup chopped bell pepper
1/2 cup frozen sweet corn kernels
1/2 cup chopped onion
1 tbsp. chili powder
2 tsp. crushed garlic
1 tsp. ground cumin
1/4 tsp. black pepper
Directions:
Preheat oven to 350 degrees. Spray a baking sheet with nonstick spray.
In a large bowl, combine all meatball ingredients. Thoroughly mix. Firmly and evenly form into 24 meatballs, and place them on the baking sheet, evenly spaced.
Bake for 10 minutes.
Gently flip meatballs. Bake until cooked through, about 5 minutes.
Combine all chili ingredients in a slow cooker. Mix well.
Transfer meatballs to the slow cooker, and gently stir to coat. Cover and cook on low for 4 hours, or until veggies are tender.
MAKES 6 SERVINGS