Brads Taco Meatballs Food

TACO MEATBALLS

Steps:

• 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.

TEX-MEX MEATBALL TACOS

Steps:

• Mix the mince with the egg, spice mix and some seasoning, then shape into 16 meatballs. Set aside in the fridge to firm up slightly while you make the sides.
• Mix the tomatoes, coriander, ½ the garlic and ½ the lime juice in a bowl with 1 tbsp oil, season and set aside. Stir the remaining garlic into the soured cream with a handful of the grated cheese and season. Slice the avocado and squeeze over the remaining lime juice. Bring these, the taco shells and lime wedges to the table.
• Heat the remaining oil in a large frying pan. Fry the meatballs over a medium heat for 8-10 mins until evenly browned and cooked through. Sprinkle over the remaining cheese, put a lid on the pan and cook for 1 min until melted, then let everyone help themselves.

TACO MEATBALLS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch glass baking dish with cooking spray.
• Mix ground beef, onion, Cheddar cheese, tortilla chips, salsa, egg, and taco seasoning together in a bowl.
• Form 1-inch balls from the mixture and place into the prepared dish so they aren't touching.
• Bake in the preheated oven until browned and no longer pink in the centers, about 30 minutes. Let stand for 5 minutes and serve.

EASIEST TACO MEATBALLS

Steps:

• Puree seasoning mix, pork& beans, onion, green pepper, and soup in blender or food processor. Add a few ounces of water if the sauce is too thick to pour, but you don't want it runny. Cooking in the crockpot will also add moisture.
• Put meatballs (frozen is okay) in the crockpot and pour the pureed sauce over the top.
• Cover and cook on low for 8 hours or on high for 4 hours.
• Optional: Add chopped hot peppers and/or hot sauce to taste. I usually add the peppers while cooking and/or hot sauce after.
• These can be served in multiple ways: as appetizers with toothpicks and queso dip, if desired; wrapped in tortillas with sour cream, shredded cheese, tomatoes, etc.; on top of shredded lettuce with salsa, cheese, sour cream, guacamole, crushed tortilla chips, etc. (a kind of taco salad); as a type of southwestern hero sandwich in crusty rolls with cheese, tomato, and lettuce; the main course for supper with corn bread and salad to accompany; and/or any other way you can imagine.
• These are delicious--much better than you would think just reading the ingredient list! Everyone who eats these meatballs (in any form) love them and almost always ask for the recipe.
• The standard question is:"Should I really use the cheapest pork and beans? "The answer is YES! For some reason they give the best texture to the sauce.
• If you want more of a baked bean flavor, feel free to add a touch of molasses and/or brown sugar, but I like it best without.

TACO MEATBALLS

Steps:

• Preheat oven to 400 degrees and spray a 9x13 baking dish with vegetable oil spray.
• In a large bowl whisk together taco seasoning, tomato paste, green chiles, eggs, breadcrumbs and cilantro until well combined.
• Gently mix in beef until combined.
• Roll into 1 inch balls and place into baking dish.
• Bake for 20-22 minutes.

BRAD'S TACO MEATBALLS

Steps:

• Preheat the oven to 375 degrees.
• Combine the hamburger and crushed crackers in a large bowl. Next, add the chili and egg. I find that mixing with a fork is best. Now add the chopped onion and green pepper, salt, and pepper. Mix well.
• Form into 1.5 to 2 inch balls and place them into two 9 x 13 baking dishes sprayed well with a non-stick coating. There will 12 in one dish and approximately 5 in the other.
• Place in the preheated oven. Cook for 55 minutes.
• Carefully remove from the oven and top each of the meatballs with the shredded cheese mixture.
• Return to the oven for 5 minutes to melt the cheese.
• Remove from the oven and cool for 5 minutes.
• We enjoyed these best when served with tortilla chips, salsa, and jalepenos (if you dare).

TACO MEATBALL BITES

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside.
• In a large bowl, combine ground beef, taco seasoning, tomato paste, 2 tablespoons chopped chilis, egg, breadcrumbs and chopped cilantro. Form into 2-inch meatballs and place on prepared baking sheet.
• Bake for 15-20 minutes until cooked through. Remove and place each meatball in a corn chip scoop. Drizzle with queso, and top with guacamole, pico de gallo and chopped cilantro. Serve with a side of sour cream.
• For the Queso:.
• In a large bowl, toss to combine cheddar cheese, pepper jack cheese and cornstarch. In a medium saucepan, bring milk to a simmer. Whisk in cheeses and chopped chilis. Bring to a simmer to thicken, about 1-2 minutes.

TACO MEATBALLS

Steps:

• Preheat oven to 425ºF.
• Mix all ingredients except the cheese together in a bowl.
• Mold a Tbs of meat around a cube of cheese to form a small shaped meatball. Repeat with all of the meat.
• Spray an edged cookie sheet with nonstick cooking spray and place meatballs on the cookie sheet.
• Bake for 7-10 min or until meat is done and cheese is melted.

MEXICAN TACO MEATBALLS

Steps:

• Combine ground beef, 1/2 of the taco seasoning package, 1/2 cup salsa, bread crumbs, cheese, egg and salt/pepper to taste.
• Shape mixture into 1 1/2 inch balls and brown in large skillet in the peanut oil.
• Drain meatballs on paper towels.
• In a 2 quart sauce pan, add the tomato sauce, remaining salsa, taco seasoning and meatballs.
• Simmer for 30 minutes.