Ingredients
Equipment
Method
- In a large bowl, stir together breadcrumbs, scallions, egg, 1¼ teaspoons chili powder, salt, ½ teaspoon cumin, and black pepper.
- Add ground beef and mix until evenly combined; do not overmix. Scoop heaping 2-tablespoon portions and roll into smooth meatballs (22–25 total).
- Heat olive oil in a large oven-safe skillet over medium-high heat. Add meatballs in a single layer and brown for 1½–2 minutes per side. Transfer to a plate (they will finish cooking later). Drain excess fat, leaving about 1 tablespoon in the pan.
- Reduce heat to medium. Stir in marinara sauce, green chiles with juices, remaining chili powder, and cumin. Bring to a simmer.
- Return meatballs to the skillet. Cover and simmer for 10–12 minutes, flipping halfway, until cooked through (165°F internal temperature).
- Arrange oven rack 6 inches from broiler and heat broiler. Sprinkle meatballs evenly with cheddar and Monterey Jack cheeses.
- Broil uncovered for 2–3 minutes until cheese is melted and bubbly. Garnish with sliced scallions and serve warm.
Notes
Make ahead: The meatballs can be shaped and refrigerated raw or cooked up to 2 days in advance, or frozen for up to 3 months. Thaw overnight in the refrigerator before cooking. Leftovers keep well for up to 4 days in an airtight container. Garnish with extra scallions for a fresh finish.
