Stuffed Taco Meatballs Recipes

CHEESE-STUFFED TACO MEATBALLS RECIPE BY TASTY

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!

CHEESE-STUFFED TACO MEATBALLS

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.

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.

STUFFED TACO MEATBALLS

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.

STUFFED MEATBALLS

Steps:

• Preheat the oven to 350 degrees F.
• Combine the ground meat with the eggs and mix well. Add the meats and breadcrumbs to a small mixer and combine well. Add the Parmesan, dried parsley, garlic powder, salt and pepper and mix on medium speed, 3 minutes (do not over mix). Scoop out 18 meatballs, using an ice-cream scoop (or forming the meatballs to ice-cream-scoop size). Mix the mozzarella, capicola, provolone, ham and salami in a mixing bowl. Stuff each meatball by making a hole in the middle and placing 1 tablespoon of the meat-and-cheese mixture in the center. Seal the meatballs well by pinching them back together. Bake, covered with foil, 45 minutes.