If you’re looking for an easy, protein-packed dinner that’s full of flavor and made in one skillet, this Cheesy Southwest Beef Meatball Skillet needs to be on your menu. Juicy, seasoned beef meatballs are seared until beautifully browned, then nestled into a mixture of sautéed bell peppers, onion, and black beans before everything gets covered with cheese and baked until melty.
This recipe is high in protein, lower in carbs, naturally gluten-free, and perfect for an easy weeknight dinner. It’s hearty enough to serve completely on its own, so there’s no need for tortillas or rice unless you want to add them.
The combination of juicy beef, Southwest seasoning, tender vegetables, black beans, and plenty of melted cheese makes this one of those dinners that feels like comfort food while still packing in plenty of protein.
Why You’ll Love This Southwest Meatball Skillet
- High in protein: Each serving packs in plenty of protein from the ground beef, black beans, egg, and cheese.
- Lower carb: You get all of those Southwest-inspired flavors without adding rice or tortillas.
- One-skillet meal: Sear the meatballs, sauté the vegetables, assemble, and bake everything in the same oven-safe skillet.
- Naturally gluten-free: Cornstarch helps bind the meatballs without breadcrumbs.
- Loaded with vegetables: Two bell peppers and an entire onion add color, texture, and flavor.
- Great for meal prep: The leftovers reheat beautifully for an easy lunch or dinner the next day.
- Family-friendly: Cheesy meatballs are always a win, and you can easily adjust the seasoning depending on how much spice your family likes.
The Secret to Juicy Beef Meatballs
For these Southwest beef meatballs, I use 85/15 ground beef. It has enough fat to keep the meatballs tender and flavorful without being overly greasy.
Instead of breadcrumbs, we’re using cornstarch and an egg to help bind everything together. This keeps the recipe gluten-free while giving the meatballs a tender texture.
Another important tip is not to overmix the beef. Mix everything just until the seasonings and binders are incorporated, then gently form your meatballs.
Why Sear the Meatballs First?
Searing is what gives these meatballs that gorgeous browned exterior and so much extra flavor.
You don’t have to cook the meatballs completely through on the stovetop. Instead, sear them until deeply browned on all sides, remove them from the skillet, and let them finish cooking in the oven once the entire dish is assembled.
That means you get a caramelized exterior without drying out the centers.
A Note About Seasoning
I used a Mexican Fiesta seasoning blend, but taco seasoning works perfectly here too.
If you’re using packaged taco seasoning, check the sodium content before adding additional salt. Many taco seasoning blends already contain quite a bit of salt, so you may need very little—or none at all.
What to Serve with Southwest Beef Meatballs
This skillet is designed to be a complete meal on its own. You have protein from the beef and black beans, vegetables from the peppers and onion, and plenty of cheesy goodness on top.
To keep things lower carb, I love serving it as-is or alongside:
- A simple green salad
- Avocado or guacamole
- Cauliflower rice
- Shredded lettuce
- Greek yogurt or sour cream
- Fresh salsa or pico de gallo
If you’re not concerned about keeping the meal lower carb, it would also be amazing with warm tortillas, tortilla chips, or rice.
Storage and Reheating
Store leftover Southwest meatballs in an airtight container in the refrigerator for up to 3–4 days.
To reheat, microwave individual portions until hot throughout, or place the skillet back into a 350°F oven until warmed through.
Ingredients
Method
- Preheat the oven to 400°F.
- Add the ground beef, egg, cornstarch, Mexican Fiesta seasoning, garlic powder, onion powder, and salt and pepper to a large bowl. Gently mix until just combined, being careful not to overwork the beef.
- Form the mixture into medium-to-large meatballs, keeping them relatively uniform in size so they cook evenly.
- Heat a drizzle of olive oil in a large oven-safe skillet over medium-high heat. Add the meatballs and sear, turning occasionally, until deeply browned on all sides. They do not need to be completely cooked through at this point. Transfer the meatballs to a plate.
- Reduce the heat to medium and add another drizzle of olive oil if needed. Add the chopped bell peppers and onion and sauté for 5–7 minutes, or until tender and beginning to caramelize.
- Add the 1½ cans of drained and rinsed black beans, ½ tablespoon Mexican Fiesta seasoning, and 1–2 tablespoons tomato paste. Stir well and cook for another 1–2 minutes.
- Nestle the browned meatballs back into the skillet with the vegetables and black beans. Sprinkle 1 cup shredded Mexican-style cheese evenly over the top.
- Transfer the skillet to the oven and bake at 400°F for 10–15 minutes, or until the cheese is melted and bubbly and the meatballs have reached an internal temperature of 160°F.
- Remove from the oven, top with fresh cilantro, and enjoy!
Notes
Calories: ~530
Protein: ~42g
Carbohydrates: ~25g
Fiber: ~8g
Net Carbs: ~17g
Fat: ~29g
