Meatballs come in all shapes, sizes, and ingredients such as beef, pork, turkey, chicken, vegetarian, and vegan. My personal favorite meatball base is ground chicken breast. The consistency is extremely fine and therefore you avoid any mystery bites of fat, grizzle, or well, mystery bites.
Another great reason for choosing ground chicken for meatballs is that ground chicken breast is somewhat bland all by itself. This means that whatever ingredients you add will stay pure and deliciously powerful. Score!
Serve it over green rice, beans and rice, or go crazy. Stuff it in a taco shell, slice it on a pizza, or discover a new favorite pasta dish! Right now I am imaging my next church potluck… I think I will grab a baking dish and add a layer of refried beans, then seasoned rice, add a tight layer of these taco meatballs and cover with cheese. Bake at 350 degrees for oh, say, fifteen minutes so that everything gets really nice and gooey. Remove from oven and sprinkle with shredded lettuce, chopped tomatoes, and sour cream. Doesn’t that sound necessary?
This delicious five-ingredient taco meatball recipe will be ready in thirty-minutes, from start to finish. And you’ll only need to wash three things: a mixing bowl, skillet, and your hands.
Five-Ingredient Taco Meatballs
1/4 cup chopped cilantro
1/4 cup finely chopped red onions
1 1/2 tablespoon taco seasoning
1 pound ground chicken
2 tablespoons extra virgin olive oil
Mix cilantro onions, taco seasoning, and ground chicken together and form bite-size meatballs.
Heat skillet to medium-high heat and add olive oil.
Cook meatballs for approximately thirty-minutes, turning until browned evenly and temperature reaches 165 degrees.
Eat well, my friends. Eat well.