Cheese-Stuffed Meatball Tacos

Votes: 2

Time: 35 min.
Complexity: easily
Servings: 10

The secret ingredient in these meatballs is spicy Mexican chorizo (not to be confused with Spanish chorizo). The raw sausage is mixed with ground beef and serves two functions in these meatballs: it gives them a savory taco flavor and makes them juicier. Before baking, each meatball is carefully rolled in crushed corn tortilla chips to ensure they adhere to the entire surface. The finished meatballs are crispy on the outside but tender inside with a gooey cheesy center. Serve them as an appetizer with shredded lettuce, guacamole, fresh pico de gallo salsa, and sour cream for a nice mellowing kick. Enjoy!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

350 g of ground beef
1 raw chorizo sausage (about 100g), casing removed
1 large egg
1/4 cup finely ground yellow cornmeal
2 tbsp tomato paste
1 tbsp. chili powder
1 tbsp. l. ground cumin
0.5 tsp dried oregano
0.5 tsp granulated onion
2 cups corn tortilla chips
60g cheddar, cut into 30 1cm thick cubes.
Shredded iceberg lettuce, guacamole, pico de gallo and sour cream, for serving

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Preheat oven to 220°C and line a baking sheet with parchment paper.
In a large bowl, mix together the ground beef, chorizo, egg, cornmeal, tomato paste, chili powder, cumin, oregano, granulated onion, 1 teaspoon salt, and a pinch of freshly ground black pepper. Scoop 1 tablespoon of the meat mixture and press 1 cube of cheese into the center. Wrap the meat around the cheese to seal, and roll into a smooth ball. Repeat with the remaining meat mixture and cheese.

Place the chips in a zip-lock bag, seal, and crush with a rolling pin. Drop 3-4 meatballs at a time into the bag and roll them around to lightly coat them with crushed chips. Place the chip-coated meatballs on the prepared baking sheet and bake until golden brown on the outside and the cheese is melted on the inside, 10-12 minutes.
Serve the meatballs on a platter over shredded iceberg lettuce with guacamole, pico de gallo, and sour cream.

Categories:

recipe / Oven / Festive dishes / Party Dishes / Main courses / Meat / Appetizers / Snacks with sauces / Meat appetizers / / Food Network - recipes / Tex-Mex

Similar recipes