It’s all of your favorite Mexican flavors wrapped up in a taco meatball! Serve as an appetizer or as an entree with Spanish Rice on the side. You can even use the mixture as a meatloaf. These meatballs are fairly mild, not spicy, but feel free to bump up the heat by using a hot salsa, hotter chiles, or additional chili powder. I know some folks do not care for cilantro, but it mellows quite a bit when cooked and is essential for that Latin flavor, so do not skip it.
Taco Meatballs Recipe
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 pound ground beef (ground chuck preferred)
1/2 pound ground pork
1/2 cup diced onion
1 small can (4 ounces) diced mild green chiles, drained
1 snack size bag tortilla chips, crushed, 1/2 to 3/4 cup crushed (tested with nacho flavor)
1 egg, beaten
2 cups prepared or homemade chunky salsa, divided use
1/8 cup chopped fresh cilantro
Additional chopped cilantro and shredded Mexican cheese for garnish
Preheat oven to 375 F. Line a rimmed baking sheet with foil.
Whisk together salt, cumin, and chili powder.
In a large bowl, combine ground beef, ground pork, onion, chiles, crushed tortilla chips, egg, 1/2 cup of the salsa, cilantro, and spices with a large fork just until combined. Do not overmix. Form into meatballs about 2 inches in diameter and place on prepared baking sheet 1 inch apart.
Bake taco meatballs for 30 minutes.
Heat remaining 1-1/2 cups salsa in a large saucepan. Add baked meatballs and toss to coat. To serve, sprinkle with chopped fresh cilantro and shredded Mexican cheese.
May be used as an appetizer or as an entree with Spanish rice.
Yield: about 28 meatballs
Taco Meatballs Recipe Photo ©2018 Peggy Filippone