Mini Taco Meatballs

Mini Taco Meatballs

I made these mini taco meatballs last night with my special blend of taco seasoning! They were tasty, and spicy but not too spicy, just right! They literally taste like a taco without the shell. They make 26-30 mini meatballs that you can serve up at a party or with some nice Spanish rice.


Ground Beef 80/20
1 Egg beaten
1/2 Cup Crushed Tortilla Chips
1/4 Cup Ketchup
3 Tablespoons Chunky Salsa, medium
1/4 Cup Cilantro
Salt to taste

My Taco Seasoning

1 teaspoon Curry powder
1 teaspoon Coriander
1 tablespoon Garlic powder
1 tablespoon Paprika
1 tablespoon Oregano (here’s how I dried my own)
1 tablespoon Chili powder

In a large bowl add your ground beef, beaten egg, ketchup, salsa, cilantro, salt, and crushed tortilla chips. Next add your prepared taco seasoning. Mix all ingredients until well combined. For meatballs, take heaping tablespoons full of meat, roll into balls, and place on a sprayed cookie sheet. Bake at 350 degrees for 25 minutes.

Once meatballs are cooked through, place them in a bowl and toss gently with more salsa. Serve with more tortilla chips, sour cream, cheddar cheese or whatever you like ..Enjoy!

FYI, you may substitute beef for chicken or turkey if you prefer…

Mini Taco Meatballs

Sweet and Tangy Turkey Meatballs

swet and tangy turkey meatballsGrowing up Italian, I’ve had my share of mama’s meatballs! They are scrumptious! I still love them til this day, especially when my mom brings them over already made,  with extra sauce and all! My meatballs are definitely different then my mother’s. They are sweet and tangy, and not a typical red sauced Italian style meatball. I lightly fry in olive oil to seal in flavor like my mother, but at times I slow cook mine in a crock pot instead of on the stove top. My recipe goes well with a side of rice, noodles or some wholesome veggies. Here is how I make my sweet and tangy turkey meatballs!


1 1/4 pound ground turkey, I used Jennie-O

1/4 cup chopped onion

1/2 cup breadcrumbs, seasoned

2 tablespoons grated parmesan cheese

2 tablespoons barbeque sauce, I love Sweet Baby Rays ( plus 1/2 cup more for crockpot)

2 tablespoons apricot preserves (again, 1/2 cup more for the crockpot)

1/4 teaspoon salt

dash of pepper

1 egg

olive oil for frying

1 cup chicken stock


In a large mixing bowl add your turkey, egg, onion, breadcrumbs, parmesan, barbeque sauce, apricot preserves, salt, and pepper. Mix well and shape into mini meatballs. For my 1 1/4 pounds of turkey I got 33 meatballs. I used a tablespoon measure to make them even. You can make them whatever size you like, big, small, extra large! Make ’em your own. Just know that the bigger the meatball the longer cooking time.

After they were measured out, my 33 little tangy meatballs went straight into my non stick pan with a little olive oil. Cook on medium low until browned on all sides. You do not need to cook them through. Next, in your crock pot add 1/2 cup barbeque sauce, 1/2 cup apricot preserves and a little chicken stock to loosen it up a bit. I used 1 cup. Add your meatballs, and cook on low for at least 2 hours. You can cook them longer too. Mine were minis so they cooked pretty fast. Check on them, give them a shake, stir them around. If you need more sauce just add it. You may also add more sauce to a serving bowl and serve them that way.  Make some rice on the side for a quick meal, or serve as party appetizers with tooth picks at your next event! Enjoy!

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