TACO MEATBALLS
Provided by Damaris Phillips
Categories main-dish
Time 35m
Yield 30 to 34 meatballs
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. Line 2 rimmed baking sheet with parchment.
- In a stand mixer fitted with the paddle attachment, combine the beef, chili powder, cumin, salt, egg, tomato paste and tortilla chips and mix on low speed until thoroughly combined. Stir in the cheese with a rubber spatula. Using a 1-ounce portion scoop, form the meatballs. Scoop onto the prepared baking sheets and bake until golden brown and cooked through, 18 to 20 minutes.
TACO PORK MEATBALLS
Mexican shredded cheese, taco seasoning mix and serrano chile give these easy oven-baked pork meatballs a big flavor boost. Serve with guacamole dipping sauce for an irresistible appetizer, or get creative and make them part of your weekly taco night!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oven to 400°F. Line 15x10x1-inch pan with foil. Spray with cooking spray.
- In large bowl, mix Meatball ingredients until well combined. Using rounded tablespoon measure, shape 20 (1 1/2-inch)meatballs; place in pan. Bake 15 to 18 minutes or until no longer pink in the center (at least 165°F).
- Meanwhile, in small bowl, add avocado and lime juice; mash with fork until nearly smooth. Add 2 tablespoons green onions, the cilantro and 1/4 teaspoon salt; stir until completely combined. Refrigerate until ready to serve with meatballs.
Nutrition Facts : Calories 410, Carbohydrate 16 g, Cholesterol 130 mg, Fat 2, Fiber 2 g, Protein 27 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 1 g, TransFat 0 g
TACO MEATBALLS
This is my taco in a ball recipe. Create no-mess tacos or dip in fresh guacamole, ranch dressing, sour cream, salsa, or nacho cheese sauce; you can really get creative and have a taco party with this simple, sure-fire crowd favorite.
Provided by sillymewinkle
Categories Appetizers and Snacks Meat and Poultry Meatball Appetizer Recipes
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch glass baking dish with cooking spray.
- Mix ground beef, onion, Cheddar cheese, tortilla chips, salsa, egg, and taco seasoning together in a bowl.
- Form 1-inch balls from the mixture and place into the prepared dish so they aren't touching.
- Bake in the preheated oven until browned and no longer pink in the centers, about 30 minutes. Let stand for 5 minutes and serve.
Nutrition Facts : Calories 315.3 calories, Carbohydrate 12.2 g, Cholesterol 120.9 mg, Fat 18.1 g, Fiber 1.1 g, Protein 23.5 g, SaturatedFat 7.6 g, Sodium 886.7 mg, Sugar 3.9 g
MINI MEXICAN MEATBALLS
Provided by Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Gently mix the meatloaf mix, breadcrumbs, chili powder, oregano, cumin, egg, 1/2 teaspoon kosher salt and a few grinds of pepper until combined. Shape into 24 meatballs, about 1 heaping tablespoon per meatball.
- Heat the oil in a large nonstick skillet over medium-high heat. Working in batches, fry the meatballs, turning occasionally until browned on the outside and cooked through, 5 to 6 minutes. Transfer to a paper-towel-lined plate to drain and sprinkle lightly with salt. Adjust the heat as needed while frying so the meatballs do not burn before cooking through.
- Drizzle the crema over the meatballs and sprinkle with the cilantro.
CHEESY STUFFED TACO MEATBALLS
The secret ingredient in these apps is a link of fresh chorizo-the spicy Mexican pork sausage (not to be confused with the cured Spanish kind). It does double duty here, adding a zesty taco kick and keeping the meatballs extra moist.
Provided by Food Network Kitchen
Categories appetizer
Time 35m
Yield 10 servings (3 meatballs per person)
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
- Mix together the ground beef, chorizo, egg, cornmeal, tomato paste, chili powder, cumin, oregano, granulated onion, 1 teaspoon salt and a few grinds of pepper with your hands in a large bowl. Scoop the mixture into tablespoon-sized portions. For each, press 1 cube of cheese into the center, press the meat around it to seal, and roll into a smooth ball.
- Put the chips in a plastic bag, seal and crush with a rolling pin. Drop 3 or 4 meatballs at a time into the bag, and roll them around to lightly coat with the crushed chips. Arrange the coated meatballs on the prepared baking sheet, and bake until the outsides are browned and the cheese is melted inside, 10 to 12 minutes.
- Serve the meatballs on a platter over a bed of shredded lettuce with guacamole, pico de gallo and sour cream on the side.
TACO MEATBALLS
I love the melted cheese in the middle of these little beauties!! They are small appetizer type meatballs, and sure to be a hit! The cheese size is an estimate...I don't have one on hand to be exact.
Provided by SkinnyMinnie
Categories Meat
Time 30m
Yield 10-15 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425ºF.
- Mix all ingredients except the cheese together in a bowl.
- Mold a Tbs of meat around a cube of cheese to form a small shaped meatball. Repeat with all of the meat.
- Spray an edged cookie sheet with nonstick cooking spray and place meatballs on the cookie sheet.
- Bake for 7-10 min or until meat is done and cheese is melted.
Nutrition Facts : Calories 253.3, Fat 18.7, SaturatedFat 9.1, Cholesterol 112.4, Sodium 200, Carbohydrate 0.6, Fiber 0.1, Sugar 0.2, Protein 19.6
TACO MEATBALLS
"If your family likes meatballs, try these for something a little different," suggests Jackie Hannahs from Fountain, Michigan. The moist meatballs get plenty of zippy flavor from taco seasoning mix. "Plus, they're baked, so there is very little mess."
Provided by Taste of Home
Categories Appetizers Dinner
Time 1h
Yield 3-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the first four ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. , Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 350° for 15-20 minutes or until no longer pink; drain. Serve with salsa and taco sauce.
Nutrition Facts : Calories 120 calories, Fat 6g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 407mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 9g protein.
MEXICAN MEATBALLS
I started making these meatballs years ago and brought them to every event imaginable. I never brought home leftovers and have been asked for the recipe so many times, I started bringing copies with me. Depending on the crowd you are going to feed, you can make these mild or spicy. Easy to make and they freeze well for pre-planning.
Provided by CaribbeanQueen
Categories Pork
Time 1h10m
Yield 40 meatballs, 20 serving(s)
Number Of Ingredients 17
Steps:
- In a large bowl, using your hands, mix together the ground beef and pork, eggs, bread crumbs, 1 t. salt, pepper, 2 cloves of minced garlic, and water. Form into 1 inch meatballs and set aside on a piece of waxed paper.
- Pour the diced tomatoes into the container of a blender along with the chipotle chilies. Blend until smooth, and set aside.
- Heat the oil in a large Dutch oven over medium high heat. Add the onion; cook and stir until tender. Stir in the remaining garlic and cumin, and cook for a few minutes to release the aromas. Pour in the tomato mixture and chicken broth. Season with the remaining teaspoon salt, and mix well. Bring to a boil, then simmer over low heat while you brown the meatballs.
- Heat a large skillet over medium-high heat. Spray with cooking spray. Add meatballs, but do not crowd them. Fry them in 2 batches if necessary. Cook, stirring occasionally until browned on the outside. Remove from the skillet, and place into the pot of simmering sauce. Let the meatballs simmer in the sauce for about 30 minutes. Longer will not hurt them.
- For special occasions, serve the meatballs and sauce in a chafing dish. Garnish with chopped cilantro.
Nutrition Facts : Calories 232.5, Fat 14.4, SaturatedFat 5.1, Cholesterol 66.3, Sodium 529.6, Carbohydrate 10.2, Fiber 1.4, Sugar 2.8, Protein 15.1
MEXICAN MEATBALLS IN CHIPOTLE CHILI SAUCE
for Mexican food lovers. Preparing this one day ahead brings out more the flavors. From Chicago Cooks' Mary Wilkinson.
Provided by Pneuma
Categories Pork
Time 2h
Yield 60 meatballs, 8 serving(s)
Number Of Ingredients 20
Steps:
- For the meatballs, combine all meatball ingredients in a large bowl, mix with hands. Refrigerate and cover for 1 hour.
- Meanwhile for the sauce, if using fresh tomatoes, place on a cooking sheet and broil, turning once or twice until the skins bister and blacken, about 10 minutes. Peel the skin off tomatoes and place the peeled (or canned tomatoes) in to a blender or food processor.
- Put the garlic and onion into a hot, dry skillet and cook, turning occasionally, over medium heat, until the garlic is lightly browned and the onion is lightly scorched,.
- Add to the blender along with 1/2 cup broth, chipotles to taste (start with 1), cinnamon, salt and pepper. Blend until smooth, Taste, and add more chipotles if desired.
- Heat oil in a large , heavy and deep skillet over medium heat until quite hot but not smoking. Add the tomato mixture and "fry" until it thikckens (it will splatter), about 10 minutes.
- Stir in the remaning 2 cups broth and heat to a boil. Stir in mint. Taste again, adjust salt and pepper, and add some adobo from the canned chilies if not spicy enough.
- Shape the meat mixture into meatballs (about 1 inch diameter), the mixture should make 60 meatballs. Add the meatballs to the sauce, Shake the pan once or twice in the first 5 minutes of cooking to prevent sticking. Simmer slowly until the meatballs are done, about 30 minutes.
EASIEST TACO MEATBALLS
Make and share this Easiest Taco Meatballs recipe from Food.com.
Provided by Vina7737
Categories Meat
Time 4h5m
Yield 6-20 serving(s)
Number Of Ingredients 7
Steps:
- Puree seasoning mix, pork& beans, onion, green pepper, and soup in blender or food processor. Add a few ounces of water if the sauce is too thick to pour, but you don't want it runny. Cooking in the crockpot will also add moisture.
- Put meatballs (frozen is okay) in the crockpot and pour the pureed sauce over the top.
- Cover and cook on low for 8 hours or on high for 4 hours.
- Optional: Add chopped hot peppers and/or hot sauce to taste. I usually add the peppers while cooking and/or hot sauce after.
- These can be served in multiple ways: as appetizers with toothpicks and queso dip, if desired; wrapped in tortillas with sour cream, shredded cheese, tomatoes, etc.; on top of shredded lettuce with salsa, cheese, sour cream, guacamole, crushed tortilla chips, etc. (a kind of taco salad); as a type of southwestern hero sandwich in crusty rolls with cheese, tomato, and lettuce; the main course for supper with corn bread and salad to accompany; and/or any other way you can imagine.
- These are delicious--much better than you would think just reading the ingredient list! Everyone who eats these meatballs (in any form) love them and almost always ask for the recipe.
- The standard question is:"Should I really use the cheapest pork and beans? "The answer is YES! For some reason they give the best texture to the sauce.
- If you want more of a baked bean flavor, feel free to add a touch of molasses and/or brown sugar, but I like it best without.
Nutrition Facts : Calories 141.3, Fat 1.7, SaturatedFat 0.7, Cholesterol 5.9, Sodium 720, Carbohydrate 28.6, Fiber 6, Sugar 6.7, Protein 5.8
MEXICAN TACO MEATBALLS
This recipe is wonderful as an appetizer, served with crusty bread, or as a main dish, served in sub rolls and sprinkled with cheese, or you can add a (15 oz.) can of beans and serve as a meatball chili. It is one of my favorite recipes because it is so easy to prepare and so versatile. I often keep this hot in a crockpot to take to pot lucks and a get together with family and friends.
Provided by Judy-Jude
Categories Meat
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Combine ground beef, 1/2 of the taco seasoning package, 1/2 cup salsa, bread crumbs, cheese, egg and salt/pepper to taste.
- Shape mixture into 1 1/2 inch balls and brown in large skillet in the peanut oil.
- Drain meatballs on paper towels.
- In a 2 quart sauce pan, add the tomato sauce, remaining salsa, taco seasoning and meatballs.
- Simmer for 30 minutes.
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