Taco Meatballs
- Level: Easy
- Yield: 30 to 34 meatballs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 265
- Total Fat
- 15
- Saturated Fat
- 6
- Carbohydrates
- 12
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 20
- Cholesterol
- 76
- Sodium
- 258
- Total: 35 min
- Active: 15 min
Ingredients
2 pounds 90 percent lean ground beef
1 tablespoon chili powder or taco seasoning
2 teaspoons ground cumin
1 teaspoon kosher salt
1 large egg
3 tablespoons tomato paste
1 cup ground tortilla chips (about 3 cups whole chips)
1 cup grated Cheddar
Directions
- 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.
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.