5 from 1 vote
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Taco Meatball Ring
Prep Time
30 mins
Cook Time
35 mins
Total Time
1 hr 5 mins
 

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. 

Course: Main Course
Cuisine: American
Servings: 16
Calories: 242 kcal
Author: Joanna Cismaru
Ingredients
For Meatballs
  • 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
For Ring
  • 2 tubes refrigerated crescent rolls, 8 oz each
  • 1 egg white beaten
Optional Toppings
  • 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
Instructions
  1. In a large bowl mix together all the meatball ingredients until well combined, excluding the Monterey Jack cheese and the vegetable oil. 

  2. 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.

  3. 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. 

  4. Preheat your oven to 350 F degrees. Line a large baking sheet or a large baking pizza pan with parchment paper. 

  5. 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.

  6. 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.

  7. Brush the egg white over the crescent dough. Bake for 20 minutes or until golden brown.

  8. Transfer the ring to a serving platter or a large cutting board.

  9. Fill the ring with the shredded lettuce, tomatoes, green onions, cheese, olives, jalapeno peppers. Serve with sour cream and salsa.

Recipe Notes

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.