Tiny Taco Meatballs Recipes

EASIEST TACO MEATBALLS

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.

TACO MEATBALLS

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.

TACO MEATBALL RING

Steps:

• In a large bowl, combine 1 cup cheese, water and taco seasoning. Crumble beef over mixture and mix well. Shape into 16 balls., Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400° until meat is no longer pink, about 12 minutes. Drain meatballs on paper towels. Reduce heat to 375°., Arrange crescent rolls on a greased 15-in. pizza pan, forming a ring with pointed ends facing the outer edge of the pan and wide ends overlapping., Place a meatball on each roll; fold point over meatball and tuck under wide end of roll (meatball will be visible). Repeat. Bake until rolls are golden brown, 15-20 minutes., Transfer to a serving platter. Fill the center of the ring with lettuce, tomato, onions, olives, jalapenos, remaining cheese, and sour cream and salsa if desired.

TACO MEATBALLS

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.

TACO MEATBALLS

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.

MEXICAN TACO MEATBALLS

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.