Southwest Meatball Skillet

Ingredients

• Meatballs:
• 1 pound ground beef (like sirloin)
• 1 egg
• 1/4 cup bread crumbs
• 1 teaspoon dried oregano, crushed between fingers
• 1 teaspoon chile powder
• ½ teaspoon smoked paprika
• ½ teaspoon ground cumin
• 1 tablespoon chopped fresh cilantro or parsley
• coarse salt and fresh ground pepper
• 1 tablespoon olive oil
• Skillet:
• ½ large onion, diced
• 3 cloves garlic, minced
• 1 chipotle pepper in adobo sauce, minced + 1 teaspoon of the sauce (or 1 + ½ teaspoons chile powder)
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• 1 cup yellow or white corn
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can petite diced tomatoes with juices
• 1/2 cup low-sodium beef or chicken broth
• 1 tablespoon fresh lime juice
• 2 tablespoons chopped fresh cilantro or parsley
• warm corn tortillas, for serving

Instructions

1. In a large bowl combine with a fork the beef, egg, bread crumbs, spices, cilantro, 1/2 teaspoon salt and a few cracks of black pepper. Form into meatballs about the size of a golf ball.
2. In a large skillet heat oil on medium-high; add meatballs and brown on all sides. Remove the meatballs to a platter. Drain off the grease leaving about a tablespoon in the pan.
3. Add onion and cook over medium-low heat 3-4 minutes; add garlic; cook until fragrant. Add chipotle pepper, adobo sauce and spices; cook 1 minute.
4. Add corn, beans, tomatoes, broth and lime juice; season lightly with salt and pepper; mix well; return meatballs to pan.
5. Simmer 10-12 minutes. Stir in cilantro and serve.