Taco Meatballs beauty, as seen on Food Network Kitchen Live.
Recipe courtesy of Damaris Phillips

Taco Meatballs

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  • Level: Easy
  • Total: 35 min
  • Active: 15 min
  • Yield: 30 to 34 meatballs



  1. Preheat the oven to 375 degrees F. Line 2 rimmed baking sheet with parchment.
  2. 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. 

Cook’s Note

To make ahead, cool the baked meatballs completely, then transfer to a large resealable vacuum bag. Use the handheld attachment and remove the air from the bag. Store in the freezer. When you are ready to eat the meatballs, thaw and microwave them for 2 minutes or reheat in a skillet over medium heat.