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Mini tacos with meatballs
Nutrition facts per serving:
- Energy in kcal about 291
- Fat about 17g
- Carbohydrates about 18g
- Protein about 15g
This is needed
This is needed
for 12 piece
Meatballs
- 2 garlic clove, squeezed
- 600 g minced meat (beef)
- 2 tbsp mustard
- 1 onions, finely chopped
- 0.5 bunch coriander, finely chopped
- a little oil
- 0.5 tsp salt
- 0.5 tsp chilli powder
To fill
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- 0.5 red chilli pepper, finely chopped
- 0.5 bunch coriander, finely chopped
- 3 tomato, cut into cubes
- a little pepper
- 0.25 tsp salt
- 1 red onion, finely chopped
- 100 g Cheddar, grated
- 12 taco shells (e.g. Old El Paso)
- 2 avocado, cut into cubes
To bake
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- 1 lime, rinsed with hot water, dabbed dry, cut into wedges
And that's how it's done
And that's how it's done
Meatballs
Mix the mince with all the other ingredients up to and including the chilli, knead well by hand until the ingredients have combined to form a compact mass. With wet hands, shape the mixture into 36 balls. Heat the oil in a large frying pan. Fry the meatballs in batches over a medium heat for approx. 10 mins. all over.
To fill
In a bowl, thoroughly mix the oil with all the other ingredients up to and including the pepper. Add the tomatoes and onion, mix. Spread the taco shells on a baking tray lined with baking paper. Place the meatballs in the shells, top with the avocado and tomato salsa, scatter the Cheddar cheese on top.
To bake
Approx. 5 mins. in the centre of an oven preheated to 180°C. Serve with the lime.
