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Taco Meatballs over Avocado Mash

  • Author: Mix and Match Mama
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 12 meatballs 1x


A delicious and easy weeknight supper the whole family will love!  It’s a meatball that tastes like a taco.  #winning


  • 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


  1. Preheat your oven to 400 degrees.
  2. Lightly spray a baking sheet or 9×12 baking dish with a non-stick spray.  (You can bake your meatballs on either.)
  3. 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.
  4. Pop your meatballs in the oven and bake about 18 to 20 minutes or until browned and lightly crisp on the edges.
  5. 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.
  6. 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!


This is an easy recipe to make gluten-free by simply swapping traditional breadcrumbs or panko with a g-free.

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