Tex-Mex Meatball Tacos
Tex-Mex Meatball Tacos
4
20 minutes
10 minutes
Tex-Mex
Easy & Quick
These smoky, savory meatballs are perfect for tacos, but you can put them in sub buns, on a pizza, in a burrito, or right out of the pan as hors d'oeuvres.
Ingredients
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1 ½ lbs ground beef
2 cups Mexican shredded cheese blend, divided
½ cup panko bread crumbs
2 tablespoons freshly chopped parsley or cilantro, plus more for garnish
2 cloves garlic, minced (or 1 tablespoon jarred garlic/garlic paste)
1 jalapeno, finely chopped (or 2 tablespoons chopped jarred/canned jalapenos or green chiles)
1 large egg
1 teaspoon ground cumin
salt & pepper
1 tablespoon Fustini’s Chipotle olive oil
½ large onion, chopped
1- 15oz can crushed tomatoes
2 tablespoons chopped chipotle chilis in adobo sauce
8 flour tortillas, taco size
Directions
In a medium bowl, combine ground beef, 1 cup of cheese, bread crumbs, parsley, garlic, jalapeño, egg, and cumin and season with salt and pepper. Mix until combined, then form into meatballs.
In a large skillet over medium-high heat, heat oil. Add meatballs in a single layer and sear 2 minutes per side. Transfer to a plate.
Add onion to skillet and cook, stirring, until soft, 5 minutes. Stir in crushed tomatoes and chipotle in adobo and bring mixture to a boil. Reduce heat to medium-low and return meatballs to skillet. Cover and simmer until meatballs are cooked through, about 10 minutes.
Top with remaining 1 cup cheese, then cover with lid to let melt, about 2 minutes.
Divide meatballs into tortillas, garnish with parsley or cilantro, and serve.
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