Here are the perfect little appetizers! Cocktail meatballs filled with zesty taco seasonings, cheddar cheese and onions with a side of sour cream and/or ranch for dunking and dipping to your heart’s content.
There’s also egg, ketchup and breadcrumbs to bind them together with a dash of Worcestershire sauce. They don’t need much more than that because the taco seasoning gives them a ton of flavor. You can use taco sauce in place of ketchup for a spicy-hot version.
I made meatball tacos out of the leftovers by stuffing them into corn tortillas and topping them with my favorite fixin’s. You can also treat them like comfort food and serve them with rice, mashed potatoes or noodles.
I don’t know why I waited so long to fuse two of my favorites together!
- ¼ cup ketchup or taco sauce (for a spicier version)
- 1 egg
- 1 packet taco seasoning
- dash or two of Worcestershire sauce
- 1 pound ground beef
- 1 cup shredded sharp cheddar cheese
- ⅓ cup
- ¼ cup finely minced onion
- couple dashes of salt and pepper
- sour cream, for serving
- ranch dressing, for serving
- Preheat the oven to 400 degrees F. Grease a large, rimmed baking sheet with olive oil.
- In a medium mixing bowl whisk the ketchup, egg, taco seasoning and Worcestershire together.
- Add the rest of the ingredients and combine well with a fork or your hands.
- Working one at a time form into meatballs just under 1-inch in size and place, not touching, on the baking sheet.
- Bake until lightly browned and cooked in the center 14 - 16 minutes.
- Serve with sour cream and/or ranch for dipping.