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Serves

20-30 Meatballs

RECIPE

Appetizer Taco Meatballs

Virginia LaVere

Virginia’s amazing appetizer taco meatballs will burst with flavor in every bite, but that’s not what makes them so interesting. She uses crushed corn tortillas instead of bread crumbs as a binder, which not only gives the meatballs great corn flavor, but keeps them gluten free too!

Ingredients

  • 1 lb. ground turkey or beef
  • 1 oz. packet of taco seasoning
  • 1 tsp. cumin
  • 1 tsp. chile powder
  • 1 egg
  • 1 cup finely shredded cheddar cheese
  • 1 tbsp. cilantro
  • Canola Oil
  • 1 Large Jar Salsa
  • Mi Rancho Organic Corn Tortillas
  • Use 2/3 cup corn tortillas, ground into small pieces resembling bread crumbs*

Instructions

In a large bowl, blend turkey or beef, taco seasoning, cumin, chile powder, egg, 2/3 cup cheese, cilantro and ground corn tortillas until all ingredients are well incorporated. Roll into 1 inch balls. Pan fry in canola oil, turning until all sides are golden brown. They don’t need to be cooked through, because they’ll keep cooking in the oven.

Transfer meatballs to a large dish. Cover with salsa. Bake at 375°F for about 20-30 minutes.

Garnish with extra cheese and cilantro for an easy appetizer.

*Use ground corn tortillas instead of bread crumbs to help keep your dishes gluten free.

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