Mexican Meatballs are an easy dinner recipe for a busy weeknight. Ground beef seasoning with taco spices, chopped black beans then rolled in toasted Panko and baked until crispy. Serve with sour cream or a spicy taco sauce and rice.
1 pound ground beef (as close as you can get to 1lb, I find the packages are always a little higher or lower then exactly one pound) 1 cup Panko crumbs
1/2 cup black beans, drained then roughly chopped
1 teaspoon cumin
1 packet taco seasoning
1. Heat oven to 400. Line a baking sheet with foil and spread out the Panko crumbs in an even layer and spray with some cooking spray. Bake for 3 minutes, remove from oven and stir the crumbs then place back in the oven for another 45 seconds. (Watch them because they can go from nice and toasty to not so nice and burned very quickly.)
2. In a large bowl, mix the ground beef, roughly chopped black beans, cumin, taco seasoning, the egg, and 1/4 cup of the toasted Panko. Mix until combined, then form into meatballs. Roll each meatball in the remaining toasted Panko.
3. Bake the meatballs slightly elevated on cooling racks as seen in the photo above, this helps keep some of the fatty oils away from the meatballs. Bake at 400 for 25 minutes. Serve with rice and fresh lime juice. You can also top these with anything you’d put on a taco…onions, salsa, avocado…have fun with it!
Keywords: mexican meatballs