Cowboy Meatballs
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
Equipment
Ingredients
Instructions
Notes
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.