MEATBALL TACOS WITH PARMESAN SHELL

Meatball Tacos with Parmesan Shell image

Provided by @MakeItYours

Number Of Ingredients 10

4 cups Grated Parmesan Cheese divided (3 cups total to make the shells, 1 cup for the filler)
6 large Meatballs (frozen partially cooked)
2 Tbs EVOO (extra virgin olive oil)
2 Garlic Cloves
500 grams Crushed Tomatoes
1/2 tsp Salt
1/4 tsp Pepper
6 Basil leaves chopped
1 cup Ricotta Cheese
1 cup Arugula

Steps:

Heat a medium non-stick frying pan over medium heat
Add 1/2 cup of Parmesan Cheese creating a flat circle
Cook 1-2 minutes, then quickly but gently flip it over and cook 20-30 seconds more
Remove from pan and carefully place it over a drinking glass to mold it into a taco shell shape
Repeat until 6 Parmesan Cheese Shells are made using a total of 3 cups of Parmesan Cheese
In a medium frying pan add EVOO and heat over medium heat
When oil is warm add Garlic, Tomatoes, Salt, and Pepper
Set the Meatballs in the sauce and cook for 12-15 minutes
If it starts to get too dry add a little bit of water
Stir in the chopped Basil
In each shell, add Arugula, a Meatball, Tomato Sauce, and top with Ricotta and Parmesan
Serve immediately
Enjoy!