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Taco Meatballs

Taco Meatballs

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 6 servings

Serving Size: 3 meatballs

This recipe comes from our new school lunch cookbook, which will be released in the next few weeks.


  • 1 pound lean ground beef or turkey
  • 1/2 cup shredded carrot
  • 1/4 cup grated sweet onion
  • 1 clove minced garlic
  • 2 tablespoons taco seasoning
  • 1 teaspoon dried parsley flakes
  • 1/4 teaspoon ground black pepper
  • 1 egg
  • 18 cubes cheddar cheese (1/2 inch or a little smaller works best)
  • 18 pretzel sticks
  • 3/4 cup salsa


  1. Preheat oven to 350 degrees F. Line a broiler pan with aluminum foil. In a bowl, combine the ground meat, carrot, onion, garlic, taco seasoning, parsley, black pepper, and egg. Divide mixture into 18 portions. Form each portion of the meat mixture around on cheese cube, covering it completely. Place meatballs on the prepared broiler pan so that they are not touching each other. Cook for 18 to 20 minutes. Remove from the oven and carefully place a pretzel stick in each meatball. (If you are freezing the meatballs to serve later, do not insert pretzel sticks into the meatballs until after you have thawed and reheated them.) Serve with salsa for dipping.
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