Taco Meatballs Recipe
Baked Taco Meatballs is an easy recipe that’s packed with flavor and cheesiness! Perfect for dinner or as an appetizer, this meatball recipe is a fun twist on traditional tacos.
Servings: 4
Calories: 546kcal
Ingredients
- 1 pound ground beef
- 1 egg
- 3 Tablespoons taco seasoning
- 1 ½ cups shredded taco cheese blend , divided
- ¼ cup salsa
- ½ cup crushed tortilla chip or panko breadcrumbs
- 1 bottle ( 16 ounces) taco sauce , about 1 1/2 cups
- 1 can Rotel tomatoes
- Taco toppings, such as chopped tomatoes, sliced scallions, cilantro leaves
Instructions
- Preheat oven to 400F. Coat a 1 ½ quart baking dish with cooking spray.
- In a mixing bowl combine ground beef, egg, taco seasoning, ½ cup shredded cheese, ¼ cup salsa and panko breadcrumbs, or tortilla crumbs, until thoroughly blended.
- Shape into 24 mini meatballs.
- Combine the taco sauce and Rotel tomatoes and spread ½ cup of the sauce mixture over the bottom of the prepared baking dish.
- Arrange the meatballs in a single layer in the baking dish and then pour the remaining sauce mixture over the meatballs.
- Bake, covered, for 30 minutes.
- Uncover, top with the remaining 1 cup shredded cheese and bake, uncovered, an additional 10 minutes or until the meatballs are cooked through and the cheese is melted.
- Top with your favorite taco toppings, such as chopped tomatoes, sour cream, guacamole, scallions and cilantro leaves.
Notes
This recipe makes 24 mini meatballs but you can easily make 12 full size meatballs instead. Just be sure to add some extra cooking time for the larger meatballs to cook through.
Nutrition
Calories: 546kcal | Carbohydrates: 19g | Protein: 33g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 161mg | Sodium: 825mg | Potassium: 438mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1018IU | Vitamin C: 3mg | Calcium: 362mg | Iron: 4mg