Best Stuffed Taco Meatballs Recipes
CHEESE-STUFFED TACO MEATBALLS RECIPE BY TASTY
Here's what you need: ground beef, onion, fresh cilantro, taco seasoning, egg, tortilla chips, jack cheese, vegetable oil, salsa, fresh cilantro, sour cream
Provided by Camille Bergerson
Categories Appetizers
Yield 12 servings
Number Of Ingredients 11
Steps:
- Crush the chips in a plastic bag.
- In a bowl, combine all ingredients except the cheese and vegetable oil. Stir until fully incorporated.
- With your hands, grab about a golf ball-sized amount of the ground beef mixture and slightly flatten it in your palm.
- Take 1 cube of cheese, place it in the the middle, and press the beef around it so the cheese is fully covered and in the center of the meatball.
- Heat a thin layer of vegetable oil in a cast-iron pan over medium to medium-high heat.
- Once the pan is hot, cook the meatballs. Rotate them throughout cooking to brown all sides and cook through.
- Once meatballs are fully cooked and browned, remove from the pan and top with salsa, sour cream, and cilantro.
- Enjoy!
Nutrition Facts : Calories 197 calories, Carbohydrate 5 grams, Fat 13 grams, Fiber 0 grams, Protein 13 grams, Sugar 0 grams
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.
CHEESE-STUFFED TACO MEATBALLS
Up your appetizer game and make these tasty taco-seasoned meatballs that are stuffed with cheddar cheese!
Provided by Karly Campbell
Categories Appetizer
Time 30m
Yield 12
Number Of Ingredients 5
Steps:
- Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
- In medium bowl, mix beef, taco seasoning mix, bread crumbs and egg, using hands to mix well.
- Grab a golf ball-sized amount beef mixture, and flatten into patty. Place chunk of cheese in center, and fold beef mixture up and around cheese to seal it in. Shape into ball. Place on cookie sheet. Repeat to make total of 12 meatballs.
- Bake 15 minutes. Serve hot.
Nutrition Facts : Calories 140, Carbohydrate 3 g, Cholesterol 55 mg, Fiber 0 g, Protein 11 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 0 g, TransFat 0 g
STUFFED TACO MEATBALLS
Taco-seasoned beef is rolled into balls and stuffed with cheese, then rolled in tortilla chips and baked. Sour cream, guacamole and salsa are served alongside as dipping sauces.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 10 servings (3 meatballs per person)
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
- Mix together the ground beef, chorizo, egg, cornmeal, tomato paste, garlic, chili powder, cumin, 1 teaspoon salt, oregano, granulated onion and cayenne 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, salsa and sour cream on the side for dipping.
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