Taco Meatballs

Need a quick, simple recipe to throw together for a delicious, family-friendly dinner?  This gem of a meatball recipe became a family favorite for us when I was doing the South Beach Diet a few years ago. I kind of forgot about it till this week when I was trying to plan some lower-carb recipes that would also stretch a pound of meat a bit further than just making it into burgers.

I happen to resent food that doesn’t taste good, so I especially appreciate the melted cheese centers and taco flavor of these little balls of yum! 😉

As a bonus, they’re also very simple to make, require only a handful of ingredients, and contain less than 1 carb per meatball. Score!  🙂




Taco Meatballs

  • 1 1/2 lbs. lean ground beef

  • 1 package taco seasoning mix

  • 1 green onion, finely diced (optional — I omit these)

  • 2 eggs

  • 1 clove garlic, minced

  • 1 block sharp cheddar cheese, cut into small cubes (you may not need this much cheese. . . I use smaller chunks than the recipe calls for so I can make smaller meatballs, thus stretching my meat further.)


Beat eggs and mix all ingredients except cheese. Mold a tablespoon of meat around a cube of cheese to form a small meatball. Repeat with all meat. Placed on edged cookie sheet or roasting pan. You may want to spray the pan with cooking spray if your meat is very lean. Bake for 7-10 minutes or until meat is done and cheese has melted.


Preheat the oven  to 425° F.

Yield: 10-12 servings.

Molten Lava Cakes

I love to make these little cakes for company on special occasions! For the last two years, my husband has had to work the evening of Valentine’s Day, so I have started a little tradition of having some of my single girl friends over and making these cakes for a decadent little Valentine’s treat. They are simple but elegant, and oh-so-yummy! Make the centers ahead of time, and make sure you don’t overbake these or they won’t ooze that yummy, gooey, chocolately lava from the center.  {{Mmmm!!!!}}



2 ounces bittersweet (60% cacao) baking chocolate, chopped into 1” pieces
¼ cup heavy cream
Melt  chocolate with cream in top of double boiler. Whisk gently to blend. Refrigerate 2 hours or until firm. When firm enough to handle, form into six balls. Refrigerate until needed.


4 ounces bittersweet (60% cacao) baking chocolate, chopped into 1” pieces
½  cup butter, cut into pieces
2 large whole eggs
2 large egg yolks
1/3 cup sugar
¼ cup cake flour or double-sifted all-purpose flour
Garnishes (I like to sprinkle with confectioners sugar and serve with chocolate dipped strawberries and vanilla bean ice cream. Or serve with sweetened, freshly whipped cream instead.)

Preheat oven to 400 degrees. Spray six 4-ounce ramekins with cooking spray. In top of double boiler, melt the 4 ounces of chocolate and butter, stirring occasionally until smooth. In large bowl, whisk the eggs and egg yolks, sugar and vanilla on high speed with electric mixer for 5 minutes or until thick and light. Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin. Bake for 15 minutes or until cake is firm to the touch. (I set timer for 10 minutes and rarely have to bake past that point. Other ovens may vary so pay close attention – you do NOT want to overbake!)

Let cakes sit for 5 minutes, then run a sharp knife around inside of each ramekin. Place an upside down plate on top, invert, and remove ramekin. Garnish with your choice of berries, confectioners sugar, and/or whipped cream or ice cream. Enjoy with friends!