Description
These taco meatballs bring together the zesty, bold flavors of classic taco seasoning with tender, juicy oven-baked meatballs. Perfect for a quick lunch, meal prep, or party appetizer, they’re easy to make, customizable with your favorite toppings, and freeze beautifully for busy weeks. Serve them over rice, tuck them into tortillas, or enjoy them on skewers these taco-inspired meatballs are a flavorful twist on traditional comfort food.
Ingredients
Meatballs
1 pound ground beef, turkey, or chicken
2 teaspoons taco seasoning (homemade or store-bought)
1 large egg
½ cup breadcrumbs (regular or gluten-free)
½ cup shredded cheese (cheddar, Monterey Jack, or dairy-free alternative)
2 tablespoons fresh cilantro, chopped
1 clove garlic, minced
Optional: 1 tablespoon diced onion or green onion
Instructions
Preheat and Prep
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray. Chop the cilantro and mince the garlic to have everything ready.
Combine the Ingredients
In a large mixing bowl, combine the ground meat, taco seasoning, egg, breadcrumbs, shredded cheese, cilantro, and minced garlic. Gently mix until just combined avoid overmixing to keep the meatballs tender.
Shape the Meatballs
Scoop about 1½ tablespoons of the meat mixture and roll it between your palms to form meatballs. Place them on the prepared baking sheet about 1 inch apart.
Bake the Meatballs
Bake in the preheated oven for 15–20 minutes until the internal temperature reaches 165°F (74°C).
Rest and Serve
Let the meatballs rest on the baking sheet for 5 minutes before serving. Garnish with chopped cilantro or a squeeze of lime for extra flavor.
Notes
For a keto/low-carb option, swap the breadcrumbs for almond flour or crushed pork rinds.
For a dairy-free version, use dairy-free cheese or omit the cheese altogether.
Add diced jalapeños or a pinch of cayenne for extra heat.
These meatballs freeze wonderfully store in an airtight container for up to 3 months.
Great served in tacos, over rice, or on skewers as an appetizer.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 4 meatballs
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 110mg
Keywords: taco meatballs, baked meatballs, Mexican lunch, easy meatballs, taco-inspired