Stuffed Taco Meatballs Recipes

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CHEESE-STUFFED TACO MEATBALLS

Up your appetizer game and make these tasty taco-seasoned meatballs that are stuffed with cheddar cheese!

Provided by Karly Campbell

Categories     Appetizer

Time 30m

Yield 12

Number Of Ingredients 5



Cheese-Stuffed Taco Meatballs image

Steps:

  • Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
  • In medium bowl, mix beef, taco seasoning mix, bread crumbs and egg, using hands to mix well.
  • Grab a golf ball-sized amount beef mixture, and flatten into patty. Place chunk of cheese in center, and fold beef mixture up and around cheese to seal it in. Shape into ball. Place on cookie sheet. Repeat to make total of 12 meatballs.
  • Bake 15 minutes. Serve hot.

Nutrition Facts : Calories 140, Carbohydrate 3 g, Cholesterol 55 mg, Fiber 0 g, Protein 11 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 0 g, TransFat 0 g

1 lb ground beef
1 package (1 oz) Old El Paso™ taco seasoning mix
1/4 cup Progresso™ plain bread crumbs
1 egg
6 oz Cheddar cheese, cut into 12 equal-size chunks

CHEESY STUFFED TACO MEATBALLS

The secret ingredient in these apps is a link of fresh chorizo-the spicy Mexican pork sausage (not to be confused with the cured Spanish kind). It does double duty here, adding a zesty taco kick and keeping the meatballs extra moist.

Provided by Food Network Kitchen

Categories     appetizer

Time 35m

Yield 10 servings (3 meatballs per person)

Number Of Ingredients 13



Cheesy Stuffed Taco Meatballs image

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
  • Mix together the ground beef, chorizo, egg, cornmeal, tomato paste, chili powder, cumin, oregano, granulated onion, 1 teaspoon salt and a few grinds of pepper with your hands in a large bowl. Scoop the mixture into tablespoon-sized portions. For each, press 1 cube of cheese into the center, press the meat around it to seal, and roll into a smooth ball.
  • Put the chips in a plastic bag, seal and crush with a rolling pin. Drop 3 or 4 meatballs at a time into the bag, and roll them around to lightly coat with the crushed chips. Arrange the coated meatballs on the prepared baking sheet, and bake until the outsides are browned and the cheese is melted inside, 10 to 12 minutes.
  • Serve the meatballs on a platter over a bed of shredded lettuce with guacamole, pico de gallo and sour cream on the side.

3/4 pound ground beef
1 link fresh chorizo (3 to 4 ounces), casing removed
1 large egg
1/4 cup fine yellow cornmeal
2 tablespoons tomato paste
1 tablespoon chili powder
1 tablespoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon granulated onion
Kosher salt and freshly ground black pepper
2 cups corn tortilla chips
2 ounces Cheddar, cut into 30 cubes just under 1/2 inch thick
Shredded iceberg lettuce, guacamole, pico de gallo and sour cream, for serving

CHEESE-STUFFED TACO MEATBALLS RECIPE BY TASTY

Here's what you need: ground beef, onion, fresh cilantro, taco seasoning, egg, tortilla chips, jack cheese, vegetable oil, salsa, fresh cilantro, sour cream

Provided by Camille Bergerson

Categories     Appetizers

Yield 12 servings

Number Of Ingredients 11



Cheese-stuffed Taco Meatballs Recipe by Tasty image

Steps:

  • Crush the chips in a plastic bag.
  • In a bowl, combine all ingredients except the cheese and vegetable oil. Stir until fully incorporated.
  • With your hands, grab about a golf ball-sized amount of the ground beef mixture and slightly flatten it in your palm.
  • Take 1 cube of cheese, place it in the the middle, and press the beef around it so the cheese is fully covered and in the center of the meatball.
  • Heat a thin layer of vegetable oil in a cast-iron pan over medium to medium-high heat.
  • Once the pan is hot, cook the meatballs. Rotate them throughout cooking to brown all sides and cook through.
  • Once meatballs are fully cooked and browned, remove from the pan and top with salsa, sour cream, and cilantro.
  • Enjoy!

Nutrition Facts : Calories 197 calories, Carbohydrate 5 grams, Fat 13 grams, Fiber 0 grams, Protein 13 grams, Sugar 0 grams

1 lb ground beef
⅓ cup onion, minced
¼ cup fresh cilantro, minced
2 tablespoons taco seasoning
1 egg
½ cup tortilla chips, crushed
¼ lb jack cheese, cut into 12 equal cubes
vegetable oil
salsa
fresh cilantro
sour cream

CHEDDAR STUFFED MEATBALLS

"This recipe came from my grandmother many years ago," says Linda Chaput of North Bay, Ontario. "It's absolutely delicious. You can also use cream of mushroom soup instead of tomato or add a piece of onion to the cheese in the center."

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 8



Cheddar Stuffed Meatballs image

Steps:

  • In a small bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Divide into eight portions. Shape each portion around a cheese cube., Place meatballs in an 8x4-in. glass loaf pan coated with cooking spray; top with soup. Bake, uncovered, at 350° for 25-30 minutes or until meat is no longer pink.

Nutrition Facts : Calories 350 calories, Fat 18g fat (9g saturated fat), Cholesterol 156mg cholesterol, Sodium 972mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 1g fiber), Protein 30g protein.

1/4 cup chopped onion
2 tablespoons beaten egg
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 pound lean ground beef
8 cubes cheddar cheese (1/2 inch each)
2/3 cup condensed tomato soup, undiluted

TACO MEATBALLS

This is my taco in a ball recipe. Create no-mess tacos or dip in fresh guacamole, ranch dressing, sour cream, salsa, or nacho cheese sauce; you can really get creative and have a taco party with this simple, sure-fire crowd favorite.

Provided by sillymewinkle

Categories     Appetizers and Snacks     Meat and Poultry     Meatball Appetizer Recipes

Time 55m

Yield 4

Number Of Ingredients 8



Taco Meatballs image

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.

Nutrition Facts : Calories 315.3 calories, Carbohydrate 12.2 g, Cholesterol 120.9 mg, Fat 18.1 g, Fiber 1.1 g, Protein 23.5 g, SaturatedFat 7.6 g, Sodium 886.7 mg, Sugar 3.9 g

1 serving nonstick cooking spray
1 pound ground beef
1 cup chopped onion
¼ cup shredded Cheddar cheese
¼ cup crushed plain tortilla chips
¼ cup salsa
1 egg
1 (1.25 ounce) package taco seasoning mix

TACO STUFFED SHELLS

Not your regular Italian stuffed shells! Easily doubled for a pot luck dinner...it's a great crowd pleaser!

Provided by JenniferLL

Categories     Main Dish Recipes     Casserole Recipes     Noodles

Time 1h20m

Yield 8

Number Of Ingredients 10



Taco Stuffed Shells image

Steps:

  • Bring a large pot of water to a boil over high heat. Stir in the shell pasta, and return to a boil. Cook the pasta uncovered, until just slightly firm to the bite, about 13 minutes. Drain well.
  • Brown the ground beef in a large skillet; drain fat. Stir in the taco seasoning and water; cook over low heat until thickened, about 5 minutes. Stir the refried beans and 3/4 cup Cheddar cheese into the taco meat. Spoon meat mixture into prepared pasta shells.
  • Spoon 1/4 cup salsa over the bottom of a 9x13 inch baking dish. Arrange filled shells over salsa. Spoon remaining salsa over shells.
  • Bake in preheated oven for 40 minutes. Remove from oven; sprinkle with sliced green onion and 1/4 cup shredded Cheddar cheese. Serve with sour cream.

Nutrition Facts : Calories 361.4 calories, Carbohydrate 30.4 g, Cholesterol 60.5 mg, Fat 17.6 g, Fiber 4.6 g, Protein 19.8 g, SaturatedFat 8.7 g, Sodium 956.7 mg, Sugar 3.3 g

16 jumbo pasta shells
1 pound ground beef
1 (1.25 ounce) package taco seasoning mix
1 cup water
1 (16 ounce) can refried beans
¾ cup shredded Cheddar cheese
1 (16 ounce) jar salsa, divided
¼ cup sliced green onion
¼ cup shredded Cheddar cheese
½ cup sour cream

STUFFED TACO MEATBALLS

Taco-seasoned beef is rolled into balls and stuffed with cheese, then rolled in tortilla chips and baked. Sour cream, guacamole and salsa are served alongside as dipping sauces.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 10 servings (3 meatballs per person)

Number Of Ingredients 15



Stuffed Taco Meatballs image

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
  • Mix together the ground beef, chorizo, egg, cornmeal, tomato paste, garlic, chili powder, cumin, 1 teaspoon salt, oregano, granulated onion and cayenne with your hands in a large bowl. Scoop the mixture into tablespoon-sized portions. For each, press 1 cube of cheese into the center, press the meat around it to seal, and roll into a smooth ball.
  • Put the chips in a plastic bag, seal and crush with a rolling pin. Drop 3 or 4 meatballs at a time into the bag, and roll them around to lightly coat with the crushed chips. Arrange the coated meatballs on the prepared baking sheet, and bake until the outsides are browned and the cheese is melted inside, 10 to 12 minutes.
  • Serve the meatballs on a platter over a bed of shredded lettuce with guacamole, salsa and sour cream on the side for dipping.

3/4 pound ground beef
1 link fresh chorizo (3 to 4 ounces), casing removed
1 large egg
1/4 cup fine yellow cornmeal
2 tablespoons tomato paste
1 small clove garlic, finely grated
1 tablespoon chili powder
1 tablespoon ground cumin
Kosher salt
1/2 teaspoon dried oregano
1/2 teaspoon granulated onion
Large pinch cayenne
2 ounces Cheddar or pepper jack cheese, cut into 30 cubes just under 1/2-inch thick
2 cups corn tortilla chips
Shredded iceberg lettuce, guacamole, your favorite salsa and sour cream, for serving

STUFFING MEATBALLS

"This is one of my mother's most popular recipes," explains Dorothy Parrish, Kenly, North Carolina. "We love it when she served these well-seasoned meatballs with sauce over spaghetti or egg noodles," she suggests.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 4



Stuffing Meatballs image

Steps:

  • In a bowl, combine beef and stuffing mix. Shape into 1-in. balls. In a large skillet over medium heat, brown meatballs in oil in small batches; drain. Return all meatballs to the pan; add spaghetti sauce. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until meat is no longer pink.

Nutrition Facts : Calories 317 calories, Fat 16g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 683mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 2g fiber), Protein 25g protein.

1-1/2 pounds ground beef
2/3 cup crushed seasoned stuffing
1 tablespoon vegetable oil
1 jar (26 ounces) meatless spaghetti sauce

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