Ok, today I’m going to show you another recipe I created: TacoBalls.

I’ll wait while you catch your breath. Done laughing? Good.

1 lb ground meat
2 Tbsp milk
1 egg
1 cup quick oats
1/3 cup bread crumbs
1 cup tortilla or corn chips crushed
1/2 onion, diced fine
1 clove garlic crushed
1 tbsp chili powder
1/2 tsp cayenne powder (or some chopped fresh peppers)
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp oregano
1/4 tsp salt
1/4 tsp white pepper
(Alternately all seasonings can be replaced with a packet of taco seasoning)

1 packet taco seasoning (Or 2 TBSP taco spice mix. I’ll post my taco mix on here someday)
16 oz tomato sauce
1/2 cup water
1 Tbsp sugar
1 Tbsp Worcestershire sauce

Grease a 9×11 (or there about) casserole dish and preheat oven to 350º F. Combine all tacoball ingredients in a bowl and mix well. The mixture should be fairly thick. Generally I use a 30% fat ground beef as it makes the most cohesive balls. If the mixture is too dry add a second egg, if it’s too moist add bread-crumbs or flour until firmer. Form 1-1 1/2″ balls and place in the casserole dish. Bake in the oven for 25 minutes or until golden brown and a meat thermometer reads at least 160ºF for beef or pork; 180ºF for ground fowl.

Meanwhile combine all sauce ingredients in a 2-quart sauce-pot. Heat to boiling then reduce to simmer. Add meatballs when they are done and heat until sauce is desired thickness. Serve over rice (or Spanish rice) and top with desired toppings; such as sour cream, guacamole, lettuce, cheese, salsa, olives, etc. I’ve also put it in pita pockets, on hoagie rolls, or in tortillas; they are rather flexible in how you serve them.

TacoBalls combine well with any number of sauces; specifically a cheese sauce with salsa is one of the common alternatives I use.


-Confusion is a state of mind, or is it?