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
  1. 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
  2. break up the meat. Add the rest of the ingredients and stir gently with a
  3. wooden spoon and then mix lightly with your hands to combine well
  4. without over mixing.
  5. Using a 1" scoop (for small bite-size meatballs) or a 1 1/2" scoop (for
  6. larger ones) place the meatballs on the baking sheet. Round with your
  7. hands to smooth out each meatball. (If your meatballs are cracking, wet
  8. your hands to help smooth them.) I usually drop a scooped portion into
  9. one hand and smooth it gently before placing them on the trays.
  10. Bake the small meatballs for 15-16 minutes, larger ones for 20-25
  11. minutes depending on size. Remove from the oven and let cool for a few minutes before serving. Enjoy!
  12. FREEZER MEAL: Let the meatballs cool completely and then transfer to a
  13. freezer safe container or large ziploc bag. Thaw in the refrigerator prior to reheating in the
  14. microwave.