Cowboy meatballs bring big, bold flavors to a classic dinner favorite! Packed with cheesy goodness and spices, they’re simmered in a smoky BBQ sauce with crispy bacon and a little kick from Rotel. So delicious you’ll want to scoop up every last drop.
Saddle Up for a Family Favorite
- Easy for Busy Nights: These meatballs come together with simple steps and can be made ahead, making dinner hassle free.
- Comfort Food Everyone Loves: This is the kind of cozy meal that brings everyone to the table. Both kids and adults love these.
- Great for Sharing: Serve them over mashed potatoes, with a side of air fryer broccoli, or add them to your next game day spread. They’re an easy meal for family dinners, parties, or potlucks.
Ingredients for Cowboy Meatballs
- Panko Breadcrumbs: Panko keeps the meatballs light and tender, but crushed saltine crackers or regular breadcrumbs work well too.
- Bacon: Don’t pour out the bacon grease! Browning the meatballs in the drippings adds rich, smoky flavor and gives them a delicious crust.
How to Make Cowboy Meatballs
Meatballs are always a hit in my house! My family loves my Swedish meatballs (a reader favorite, too!), but these cowboy meatballs were a major success. My kids have already asked me to make them again!
- Combine: In a large bowl, combine ground beef, panko breadcrumbs, shredded cheddar cheese, chopped cilantro, finely diced onion, egg, chili powder, garlic powder, salt, and pepper.
- Mix and Roll: Mix until combined and roll into 12 large meatballs or 20 small meatballs.
- Cook Bacon: Heat a large skillet over medium heat, then add the chopped bacon. Cook until the bacon is crisp. Remove the bacon to a plate lined with a paper towel.
- Sear Meatballs: In the same skillet, add the meatballs and cook for 7-8 minutes. Turn occasionally until browned on both sides and cooked through. Transfer the meatballs to a plate and cover with foil to keep warm.
- Make Sauce: Add Rotel, tomato sauce, BBQ sauce, and chicken broth to the skillet and whisk to combine. Bring to a boil, and reduce to a simmer.
- Simmer and Serve: Add the cooked bacon and meatballs to the sauce and simmer for 3-4 minutes, until the sauce is slightly reduced. Garnish Cowboy Meatballs with shredded cheddar cheese and sliced green onions and serve.
Alyssa’s Pro Tips
Meatballs: Use a cookie scoop for evenly sized meatballs, and mix the meat just until combined. Overmixing can make the meatballs dense and tough.
Must Have Tools For This Recipe
- Large Skillet: Gives the meatballs room to brown and the sauce space to simmer.
- Cookie Scoop: Keeps the meatballs evenly sized for even cooking.
- Sharp Knife: Quickly chops the bacon, onion, cilantro, and green onions.
Cowboy Meatballs
Cowboy meatballs are loaded with cheddar, bacon, and bold seasonings, then simmered in a smoky BBQ tomato sauce.
Servings 4 servings
Calories 549kcal
Equipment
- 1 Large Skillet
Ingredients
- 1 pound lean ground beef
- ½ cup panko breadcrumbs
- ½ cup shredded cheddar cheese plus more for garnish
- ¼ cup chopped cilantro
- ¼ cup finely diced onion
- 1 large egg
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 6 slices chopped bacon
- 1 (10-ounce) can Rotel
- 1 (8-ounce) can tomato sauce
- 1 cup BBQ sauce
- ½ cup chicken broth
- shredded cheddar cheese for garnish
- sliced green onions for garnish
Instructions
- In a large bowl, combine 1 pound lean ground beef, ½ cup panko breadcrumbs, ½ cup shredded cheddar cheese, ¼ cup chopped cilantro, ¼ cup finely diced onion, 1 large egg, 1 tablespoon chili powder, 1 teaspoon garlic powder, 1 teaspoon salt, and ½ teaspoon pepper. Mix until combined and roll into 12 large meatballs or 20 small meatballs.
- Heat a large skillet over medium heat and add 6 slices chopped bacon. Cook until the bacon is crisp. Remove the bacon to a plate lined with a paper towel.
- In the same skillet, add the meatballs and cook for 7-8 minutes, turning occasionally until browned on both sides and cooked through. Transfer the meatballs to a plate and cover with foil to keep warm.
- Add 1 (10-ounce) can Rotel, 1 (8-ounce) can tomato sauce, 1 cup BBQ sauce, and ½ cup chicken broth to the skillet and whisk to combine. Bring to a boil, and reduce to a simmer.
- Add the cooked bacon and meatballs to the sauce and simmer for 3-4 minutes, until the sauce is slightly reduced. Garnish with shredded cheddar cheese and sliced green onions and serve.
Notes
Storage Tips
- In the Refrigerator: Store cooled meatballs in an airtight container in the fridge for up to 5 days. Reheat in the microwave or on the stovetop until heated through.
- In the Freezer: Freeze uncooked or cooked meatballs in a single layer, then store in a freezer-safe Ziploc bag for up to 3 months.
- Make Ahead: Prepared uncooked meatballs can be refrigerated up to 2 days in advance.
Nutrition
Calories: 549kcal | Carbohydrates: 41g | Protein: 36g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 153mg | Sodium: 2188mg | Potassium: 912mg | Fiber: 3g | Sugar: 27g | Vitamin A: 1290IU | Vitamin C: 5mg | Calcium: 177mg | Iron: 5mg
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