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.