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.

Course Appetizer

Cuisine American

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings mini meatballs 1-inch in diameter

Calories 35kcal

Author Toni Dash

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