Taco Meatball Ring

5 from 4 votes

Taco Meatball Ring

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.

Prep Time30

Cook Time35

Total Time1 5

Course: Appetizer, Main Course, Snack

Cuisine: American

Keyword: game day, meatballs, taco meatball ring

Servings:

Calories: 170kcal

Author: Joanna Cismaru

Ingredients

For Meatballs

¾ pound ground pork
¾ pound ground beef
1 egg
1 tablespoon Sriracha or any type of hot sauce
1 tablespoon tex mex seasoning
1 tablespoon taco seasoning
½ teaspoon salt or to taste
¼ teaspoon pepper or to taste
½ cup Panko breadcrumbs
¼ cup fresh parsley chopped
4 ounce Monterey Jack cheese cut into 1/2 inch cubes
2 tablespoon vegetable oil for frying meatballs

For Ring

2 tubes refrigerated crescent rolls 8 oz tubes
1 egg white beaten

Optional Toppings

½ head small iceberg lettuce shredded
1 cup cherry tomatoes quartered
4 green onions chopped
½ cup cheddar cheese shredded
¼ cup black olives sliced
1 jalapeno pepper sliced
sour cream and salsa

US Customary - Metric

Instructions

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 1½ 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℉. 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.

Video

Notes

You should get 16 large meatballs from this, but if you have any meat leftover, fry them and serve separately.
Use any kind of ground meat that you prefer, as long as it adds up to 1.5 lbs.
If you want, try this recipe for homemade crescent roll dough instead of using store bought tubes.

Nutrition