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Brad's Taco Meatballs

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“I was looking for a good meatball recipe and there were several out there. However, I wanted something a bit different... so let's play! I began to gather ingredients and a vision. They turned out to be really good! Try them and let me know what you think!”
READY IN:
1hr 5mins
SERVES:
4-6
YIELD:
14-16 meatballs
UNITS:
US

Ingredients Nutrition

  • 1 12 lbs lean hamburger
  • 16 ounces Hormel chili without beans
  • 1 14 ounces taco seasoning (I used a Taco Bell taco seasoning packet)
  • 15 Ritz crackers (hand crushed)
  • 1 egg
  • 1 medium onion (chopped)
  • 1 green pepper (chopped)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 8 ounces cheese (I use shredded colby and monterey jack mix)

Directions

  1. Preheat the oven to 375 degrees.
  2. Combine the hamburger and crushed crackers in a large bowl. Next, add the chili and egg. I find that mixing with a fork is best. Now add the chopped onion and green pepper, salt, and pepper. Mix well.
  3. Form into 1.5 to 2 inch balls and place them into two 9 x 13 baking dishes sprayed well with a non-stick coating. There will 12 in one dish and approximately 5 in the other.
  4. Place in the preheated oven. Cook for 55 minutes.
  5. Carefully remove from the oven and top each of the meatballs with the shredded cheese mixture.
  6. Return to the oven for 5 minutes to melt the cheese.
  7. Remove from the oven and cool for 5 minutes.
  8. We enjoyed these best when served with tortilla chips, salsa, and jalepenos (if you dare).

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