Taco Ranch Meatballs - Chef Fun Kitchen

Taco Ranch Meatballs

Yes!  The cooked meatballs can easily be frozen and reheated later.  permit the meatballs to cool and keep in a resealable ziploc bag in the freezer for up to 3 months.  Thaw the meatballs inside the refrigerator earlier than reheating.

Taco Ranch Meatballs

While prepared to warmth, place thawed cooked meatballs on a baking sheet coated with parchment paper, cover with aluminum foil to prevent them from drying out and bake at 300 tiers F for 15 mins, or until heated via.

Taco Ranch Meatballs


  • 1 (1-ounce) package taco seasoning (reserve 1-1/2 teaspoons for dipping sauce)
  • 1 cup prepared ranch dressing
  • 2 pounds lean ground beef (I used 93%)
  • 3/4 cup plain bread crumbs
  • 3/4 cup shredded Mexican cheese blend
  • 2 large eggs
  • 1 tablespoon ranch seasoning mix (from a packet)
  • Fresh chopped cilantro, for topping/garnish (optional)


  1. Preheat your oven to 400 stages F.  Line 2 rimmed baking sheets with parchment paper.
  2. Put together the dipping sauce by way of stirring ranch dressing and 1-1/2 teaspoons of the taco seasoning together in a small bowl till combined.  cover and refrigerate.
  3. Combine the ground beef, bread crumbs, cheese, eggs, ranch seasoning and the remainder of the taco seasoning from the packet in a large bowl.
  4. Shape into 1-half of inch balls (approximately 2 tablespoons of mixture for each ball) and location on the prepared baking sheets.
  5. Bake for 20-25 mins, or until meatballs are browned, completely cooked and now not purple within the middle.
  6. Sprinkle with sparkling chopped cilantro, if desired and serve with dipping sauce.

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