Taco Meatballs over Avocado Mash?!
Yes, please!
On busy weeknights, you really can’t beat a meatball. They’re easy, they’re quick, they’re a family fave, and they’re on the table in no time flat. My family loves these meatballs because they taste like a taco. They also love anything served with my avocado mash. It’s really just a suuuuuuper easy guacamole that pairs nicely with any sort of Tex-Mex! The perfect pairing for a Wednesday night!
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Taco Meatballs over Avocado Mash
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 12 meatballs 1x
Description
A delicious and easy weeknight supper the whole family will love! It’s a meatball that tastes like a taco. #winning
Ingredients
- 2 pounds ground beef
- 3 tablespoons chili powder
- salt and pepper
- 1 (4 oz) can diced green chiles
- 2 eggs, lightly beaten
- 1 cup breadcrumbs or Panko (we use gluten-free)
- 1/2 cup your favorite salsa, plus more to garnish
- 1 red onion, chopped, reserve some for garnish
- a handful of cilantro, chopped
- 1 cup of shredded Mexican cheese mix (typically cheddar and pepper jack), reserve some to garnish
- 4 avocados
Instructions
- Preheat your oven to 400 degrees.
- Lightly spray a baking sheet or 9×12 baking dish with a non-stick spray. (You can bake your meatballs on either.)
- In a large mixing bowl, add in your ground beef, chili powder, a big pinch of both salt and pepper, diced green chiles, lightly beaten eggs, breadcrumbs, salsa, about a quarter of your chopped red onion, cilantro and cheese. Combine this mixture with either a wooden spoons or your hands and then once combined, shape the mixture into golfball sized balls and place each one on your prepared baking dish.
- Pop your meatballs in the oven and bake about 18 to 20 minutes or until browned and lightly crisp on the edges.
- While your meatballs are baking, it’s time to make your mash. Take each avocado, split it in half, remove the seed and add the inside into a second mixing bowl along with the rest of your chopped red onion and a big pinch of salt. Using a spoon, mash this into a guacamole.
- When your meatballs are finished baking, it’s time to assemble. Add some mash to each plate and then top it with your baked meatballs. Garnish each meatball with a little bit of salsa and some cheese. Enjoy!
Notes
This is an easy recipe to make gluten-free by simply swapping traditional breadcrumbs or panko with a g-free.
Charmaine Ng | Architecture & Lifestyle Blog says
Such an interesting recipe! ❤️✨
Charmaine Ng | Architecture & Lifestyle Blog
http://charmainenyw.com
Alexis deZayas says
Oh yum!! This is right up my alley!
Sheaffer Sims says
YUMMMMMMMMMMMMMMMMMMMMMMMMM!!!!!
Amy says
I agree 100%! YUM!
Carol says
Thanks! Supper is going to be delicious!
SC McKay says
YUM! I am going to try these tonight, thanks!
Katie says
Made these tonight and my toddlers loved it. Toned down chili and salsa to ensure not too spicy and served with a side of this GF/Paleo/Whole 30 Mexican Rice: https://sunkissedkitchen.com/low-carb-mexican-rice/
Jenna says
Made this for food prep with leftover homemade salsa, and these were amazing! Love the avocado mash idea, and we just “smashed” our avocados on the days that we were eating this. Super easy! Thank you for the fun recipe!
Mix and Match Mama says
Yay!!!!! I’m so happy you made this!!