This Taco Meatball Ring is perfect for parties, fun to make and easy to assemble. The jumbo size meatballs are stuffed with Monterey Jack cheese and they’re incredibly delicious.
Welcome to Monday Meatball Mania! That’s right, my love for meatballs knows no bounds! Shall we go with triple M, better? I should seriously just open a meatball shop and make meatballs everyday then sell them, because I never get tired of meatballs and always love coming up with new meatball recipes. But before I go on, I should tell you about triple M, it really is a thing and it is happening.
My friend Nagi from RecipeTin Eats teases me all the time about all my meatball recipes and after a few emails back and forth we had the brilliant idea to have a meatball-a-thon. After a lot of deliberation we decided to stick with the name Monday Meatball Mania, or as I have shortened it, triple M. On the last Monday of every month we will both post a meatball recipe. The rules are simple, there are no rules. Whatever crazy and tasty meatball concoctions we can come up with we’ll share them with you. Anything goes.
Let’s face it, meatballs are cute, delicious and trust me, but they are a ton fun to make. Think back when you were a child and playing with mud, getting your hands all dirty. You don’t need to buy frozen meatballs at the store, put those puppies back and pick up some ground meat instead. Meatball ingredients are simple with the main ingredient being ground meat. Any ground meat, turkey, chicken, beef, pork, lamb, whatever ground meat you like, and feel free to mix them together, like I did in these taco meatballs, pork and beef. Of course, if you wanted to keep it simple, that’s all you really need for meatballs, the meat, but if you want to kick it up a notch, throw in lots of spices and herbs and trust me, you’ll never buy frozen meatballs again.
Meatballs are great, you can bake them, you can fry them, you can slow cook them, you can stuff them with cheese and make them all gooey and delicious, they’re great in sandwiches, spaghetti and meatballs, meatballs casseroles, meatballs in soups, meatballs on pizza, I’d even put them on a salad, the sky is the limit. Maybe I should open a meatball food truck, all this sounds too good! Have I sold you yet on the beauty of meatballs?
Embrace the meatball!
My first meatball recipe for triple M is this crazy good taco meatball ring. So much fun to make, especially with kids, well adults too, who am I kidding. Don’t be shy on spicing up these meatballs, I used both Tex Mex seasoning and taco seasoning, then of course some hot sauce. I then stuffed them all with a piece of cheese so you’ll end up with a big meatball, we’ll call it BALLZILLA. YES!
You will need crescent rolls to make the ring, it doesn’t have to be perfect, it’s not about perfection, it’s about good food. Pizza dough would work too, but it would be a bit more work, rolling out the dough and cutting it into triangles, but it is doable. If you want to make your own crescents, you can find the recipe here.
And if making the meatballs wasn’t enough fun for you, you will have fun topping this ring with all your favorite taco toppings because after that all that’s left to do is eat!
Check out the video!
If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
This Taco Meatball Ring is perfect for parties, fun to make and easy to assemble. The jumbo size meatballs are stuffed with Monterey Jack cheese and they're incredibly delicious.
- 3/4 lb ground pork
- 3/4 lb ground beef
- 1 egg
- 1 tbsp hot sauce such as Sriracha
- 1 tbsp tex mex seasoning
- 1 tbsp taco seasoning
- salt and pepper to taste
- 1/2 cup breadcrumbs, such as Panko
- 1/4 cup fresh parsley chopped
- 4 oz Monterey Jack cheese cut into 1/2 inch cubes
- 2 tbsp vegetable oil for frying meatballs
- 2 tubes refrigerated crescent rolls, 8 oz each
- 1 egg white beaten
- 1/2 head small iceberg lettuce shredded
- 1 cup cherry tomatoes quartered
- 4 green onions chopped
- 1/2 cup cheddar cheese shredded
- 1/4 cup black olives sliced
- 1 jalapeno pepper sliced
- sour cream and salsa
In a large bowl mix together all the meatball ingredients until well combined, excluding the Monterey Jack cheese and the vegetable oil.
Form the meatballs into about 1 1/2 inch balls sticking a piece of the Monterey Jack cheese in each meatballs. You should have enough meat mixture for 16 good size meatballs.
Heat the vegetable oil in a large skillet. Add the meatballs to the skillet, they should all fit in one batch, and fry until golden brown all around, should take about 7 minutes.
Preheat your oven to 350 F degrees. Line a large baking sheet or a large baking pizza pan with parchment paper.
Arrange the crescent rolls, forming a ring with the pointed ends facing the outer edges. To make this easier, put a small bowl in the center, and arrange the crescent rolls with the wide ends overlapping around the bowl.
Place a meatball in each roll and fold the crescent pointed ends over the meatball and pinch together with the wider end of the crescent. Repeat with all the meatballs.
Brush the egg white over the crescent dough. Bake for 20 minutes or until golden brown.
Transfer the ring to a serving platter or a large cutting board.
Fill the ring with the shredded lettuce, tomatoes, green onions, cheese, olives, jalapeno peppers. Serve with sour cream and salsa.
You should get 16 large meatballs from this, but if you have any meat leftover, fry them and serve separately.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.