Print Recipe

Taco Meatballs

Servings: 60 1" meatballs or 45 1 1/2" meatballs


  • 1 lb ground beef
  • 1/2 lb ground pork
  • 3/4 cup panko breadcrumbs
  • 3 tablespoons Mexican spice mix or your favorite taco seasoning
  • 2 eggs


  • Preheat oven to 400 degrees. Line 2 baking sheets with aluminum foil or silpat mats. (or be a rebel and skip it, but I'm all in favor of less to clean up later!) Place the beef and pork in a large mixing bowl and use a wooden spoon to
  • break up the meat. Add the rest of the ingredients and stir gently with a
  • wooden spoon and then mix lightly with your hands to combine well
  • without over mixing.
  • Using a 1" scoop (for small bite-size meatballs) or a 1 1/2" scoop (for
  • larger ones) place the meatballs on the baking sheet. Round with your
  • hands to smooth out each meatball. (If your meatballs are cracking, wet
  • your hands to help smooth them.) I usually drop a scooped portion into
  • one hand and smooth it gently before placing them on the trays.
  • Bake the small meatballs for 15-16 minutes, larger ones for 20-25
  • minutes depending on size. Remove from the oven and let cool for a few minutes before serving. Enjoy!
  • FREEZER MEAL: Let the meatballs cool completely and then transfer to a
  • freezer safe container or large ziploc bag. Thaw in the refrigerator prior to reheating in the
  • microwave.