Wednesday, August 23, 2017

Taco Meatballs

Taco-Meatballs

I'll admit that I don't eat tacos all that often but, every time I do, I ask myself why not. They're easy to make and fun to eat so it's a win-win situation. What I do make quite often is meatballs because I like how versatile they are. With a few changes in herbs and spices, I can create completely different flavors. So, it was a natural thinking progression to taco meatballs, right?


Taco-Meatballs
Another thing I like about making meatballs is that I can do them in a big batch and have meals for several days. Just add a side dish and some vegetables and dinner's on the table fast. Big bonus points if I don't even have to make a side dish, which is where the beauty of tacos comes in. Extra points if I'm feeding several people because I just line up the pot of warm meatballs, tortillas and all the fixings on the table or kitchen counter and it's a build your own station. For me, I add whatever salad greens I have in the fridge, some diced tomatoes, because they're so perfect at this time of year and shredded cheddar cheese. Enjoy!

Taco Meatballs
Taco-Meatballs

by Hungry Couple
Prep Time: 20 Minutes
Cook Time: 45 Minutes
Ingredients (4 Servings)
  • 1 lb. Ground beef
  • 1 Egg
  • 1 Tablespoon tomato sauce
  • 1 Onion, peeled and finely diced
  • 1/4 Cup chopped parsley or cilantro
  • 1 Teaspoon cumin
  • 1 Teaspoon chili powder
  • 1/2 Teaspoon salt
  • 1/2 Teaspoon garlic powder
  • 1/4 Teaspoon dried oregano
  • 1/4 Teaspoon black pepper
  • 2 Cups plain tomato sauce or enchilada sauce
  • Tortillas, shredded lettuce, shredded cheese and chopped scallions for assembling the tacos
Instructions
Taco-Meatballs
Pre-heat the oven to 400 degrees.

In a large bowl, combine the ground beef, egg, 1 tablespoon of tomato sauce, onion, parsley, cumin, chili powder, salt, garlic powder, oregano and black pepper.

Form 1 oz. meatballs (I used a cookie scoop) and place them on a baking sheet lined with parchment paper. Bake for 30 minutes.

Heat the tomato or enchilada sauce and add the cooked meatballs. Cover, turn the heat to low and simmer for approximately 15 minutes.

Assemble the tacos and serve warm.

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