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    Home » Recipes » Appetizers » Mini Taco Meatballs {appetizer}

    LAST UPDATED: February 15, 2022 • FIRST PUBLISHED: January 19, 2014 By Toni Dash 27 Comments

    Mini Taco Meatballs {appetizer}

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    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Mini Taco Meatballs With toothpicks

    As we near the end of football season the delectable, dip-able dishes are making their appearance on the internet. Spicy, relaxed food prepared in mass quantities to celebrate (or agonize) with friends over the nail biting games to see who will make it into Super Bowl XLVIII on February 2, 2014.

    Coloradoans will be hosting what is expected to be the largest game ever to be played at Sports Authority Field at Mile High in Denver. The weather is expected to hit 60 with sunny skies; not bad for a game played in mid-winter. You can expect to see a lot of orange and blue filling out the sold-out stadium seats, with all appendages crossed for the local Broncos to secure a seat in the Big Game.

    Though there is still time for menu planning, I have some dishes to roll out to kick off the preparation. It struck me that it seems a cruel joke that this holy grail of sporting events would strike in the middle of New Year’s resolutions, tempting those opting for healthier eating or some weight loss as their starting commitment to 2014.

    Mini Taco Meatballs {appetizers}

    The appetizer I have for you today is many things, including kind to one’s health pursuits. Mini Taco Meatballs are just what they sound, bite-size meatballs full of taco flavors and ingredients. They are made with no binding fillers so are pure ground beef as well as are on the table less than 30 minutes after you pull the ingredients out to make them. Not bad, right?

    My household taste testers loved them and the frilly toothpicks make them feel like a party. We happened upon a secondary way to eat them out of necessity, which we all fell in love with. The evening I made them I had not thought through dinner. I had the meatballs but felt we needed more. In the scurry of post after-school sports I realized we had some iceberg lettuce (which I rarely buy but thinking ‘tacos’ I had some on hand to potentially incorporate into the meatball serving). A flash on chicken wraps struck me and we popped a few meatballs in a large leaf of lettuce, sprinkled on a bit of finely grated Mexican cheese combination (salsa would also be good), rolled them up and ate them as a bit of a Poor-Man’s-Taco-Meets-Spring-Roll. Everyone loved them for the crunchy texture, flavor combinations and ease of eating. Of course it made for a healthier taco as well!

    Mini Taco Meatballs with toothpicks

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    Mini Taco Meatballs With toothpicks

    Mini Taco Meatballs {appetizer}

    These quick, easy appetizer-size meatballs are done in less than 30 minutes and are full of taco flavor. Perfect for gatherings or incorporating into other dishes, they have no fillers and are naturally gluten-free.
    5 from 1 vote
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Appetizer
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 25 mini meatballs 1-inch in diameter
    Calories: 35kcal
    Author: Toni Dash
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    Ingredients

    • 1/2 cup Yellow Onion , finely diced
    • 1/3 cup Sharp Cheddar Cheese , finely grated
    • 1/2-1 teaspoon Kosher Salt*
    • 3 tablespoons Taco Seasoning
    • 1 tablespoon fresh Cilantro , diced
    • 1 large Egg , lightly beaten
    • 1 pound lean Ground Beef

    Instructions

    • Preheat the oven to 350 degrees. Prepare a baking sheet (with sides to avoid meatballs escaping) with parchment paper or a silpat. Set aside.
    • In a large mixing bowl, combine the onion, cheese, salt, taco seasoning and fresh cilantro. Using a fork, stir mixture together to fully combine.
    • Add the lightly beaten egg, and again using a fork, stir to combine into the seasoning mixture.
    • Add the ground beef, and using your hands, mix all the ingredients together fully.
    • To form meatballs, gather approximately one heaping tablespoon of the meat mixture in your hands. Gently roll the meat into a ball which should be 1 inch across. Place on the prepared baking sheet/pan.
    • Bake for 20 minutes (or until cooked all the way through). Remove pan from oven, allow to sit for a few minutes before serving. Insert toothpicks or mini forks for ease of eating. Note: there will be some melted cheese around the bottom of the meatballs.

    Notes

    *if the Taco Seasoning being used has added salt, I recommend using 1/2 teaspoon of salt only. If using no-salt taco seasoning, 1 teaspoon of salt should be used.

    Nutrition

    Calories: 35kcal | Carbohydrates: 0g | Protein: 4g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 19mg | Sodium: 94mg | Potassium: 71mg | Fiber: 0g | Sugar: 0g | Vitamin A: 55IU | Vitamin C: 0.4mg | Calcium: 14mg | Iron: 0.5mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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    1. Jamee Grimes says

      September 16, 2019 at 4:51 pm

      Can these be flash frozen and cooked later?

      Reply
      • Toni Dash says

        September 16, 2019 at 6:19 pm

        Hi Jamee. I’ve only made them as noted however you should be able to either cook and freeze them (once they have cooled) OR just freeze them and cook them after thawing. They could be frozen for up to 3 months.

        Reply
    2. heather @french press says

      January 28, 2015 at 9:23 am

      for my taco loving family, these are the perfect game day snack!

      Reply
    3. Laura @MotherWouldKnow says

      January 28, 2015 at 8:33 am

      I love these – at not just because of the adorable toothpicks! I’ll try to make my own taco seasoning, as I find the commercial stuff way too salty. It’s a great way to pack a lot of flavor into a bite without filler.

      Reply
    4. Kristen @ A Mind Full Mom says

      January 28, 2015 at 8:25 am

      You can’t go wrong with this combination. Shared and pinned! SO Yummy! Can’t wait to make for my family!

      Reply
    5. Christie - Food Done Light says

      January 28, 2015 at 7:26 am

      5 stars
      I would have to fight my daughter for these. She is all about meatballs. Love that there is no binder in these. Keeps them lower in calories, yum!

      Reply
    6. Colleen says

      March 16, 2014 at 12:01 am

      A Superbowl that keeps on giving! I defrosted a dozen of these delicious little meatballs and made half of them (two meals) a bed for tomatoes, onion, and cheese with a few corn chips crumbled on top. With my move about 6 weeks away, it was “use it or lose it” for special items in the freezer like these. Thank you for a delicious dinner that brought back memories of mid-January’s cold snap as spring truly gets underway here in Sacramento and the only “snow” is the falling petals from the ornamental pear trees.

      Reply
    7. Jessie says

      February 26, 2014 at 11:50 am

      Can you freeze these ahead of time and cook them when you need them ?

      Reply
      • Toni Dash says

        February 26, 2014 at 5:49 pm

        I would recommend cooking them before freezing Jessie and then defrost, warm and serve.

        Reply
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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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