Recipe information
Yield
serves 6 to 8
Ingredients
Preparation
Step 1
Preheat the oven to 400°F.
Step 2
Place a medium skillet over medium-high heat with the 2 tablespoons of EVOO. Add the onions, bell pepper, and garlic to the pan, and cook until the veggies are tender, about 5 minutes. Add the spices to the pan and cook for another minute.
Step 3
Season the veggies with salt and pepper and transfer to a bowl to cool. Spread the crushed chips out on a plate or in a pie dish and reserve.
Step 4
When the veggies are cool, add the beans and meat to the bowl, season with salt and pepper, and combine. Shape the mixture into two-bite-size balls and roll each of them in the crushed chips. Arrange the meatball bites on a rimmed baking sheet, drizzle lightly with EVOO, and bake until golden brown and cooked through, about 15 minutes.
Step 5
While the meatballs are baking, place a pot over medium heat with the butter. When the butter has melted, sprinkle the flour over top and cook for about 1 minute. Whisk the stock and milk into the butter-flour mixture and bring up to a bubble. Season with salt and pepper, and simmer until thickened, about 2 minutes. Remove the pot from the heat and whisk in the cheese until melted.
Step 6
Serve the chili meatball bites with the cheesy dipper alongside.
