Cheesy Taco Meatballs

Ingredients:

Meatball Base:

• 2 lbs ground beef (80/20 recommended)
• 1 large egg, beaten
• 1/2 cup breadcrumbs or crushed tortilla chips
• 1/4 cup fresh cilantro, finely chopped
• 1/2 red bell pepper, finely diced
• 1/2 green bell pepper, finely diced
• 1 small yellow onion, finely minced

Seasoning:

• 2 tablespoons taco seasoning
• Salt and black pepper, to taste

Topping and Glaze:

• 1 1/2 cups shredded Mexican blend cheese
• 1/2 cup enchilada sauce or mild salsa
• Optional: sliced jalapeños

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a large bowl, combine the ground beef, egg, breadcrumbs, cilantro, diced peppers, onion, taco seasoning, salt, and pepper. Mix gently until just combined.
3. Scoop about 2 tablespoons of the mixture and roll into balls, approximately 1.5 inches in diameter. Place them on the prepared baking sheet.
4. Bake for 15 minutes, or until the meatballs are mostly cooked through and hold their shape.
5. Remove from the oven and brush the tops with enchilada sauce or salsa. Sprinkle shredded cheese evenly over each meatball.
6. Return to the oven and bake for an additional 5 minutes, or until the cheese is melted and slightly golden.
7. Serve warm, garnished with additional cilantro if desired.

Notes

• Finely dice the vegetables to ensure even distribution and better texture.
• Do not overmix the meat to keep the meatballs tender.
• For extra browning, broil for 1–2 minutes at the end of cooking.
• These meatballs can be served as an appetizer, over rice, or inside tortillas.

Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 25–30 meatballs