Meatball Smash Tacos
Whether you like them on pasta, in a sub, or on their own, meatballs have a way of always hitting the spot. But if you're craving a new take on this classic, these Meatball Smash Tacos are the answer. By smashing the meatballs onto tortillas and topping them with a rich and flavourful tomato sauce, this recipe gives you all the comforting flavours of meatballs, but with a fun, taco-style twist.
Serves
8
Prep time
15 minutes
Cooking time
15 minutes
Ingredients
- 8 medium tortillas
- 2 tbsp olive oil, for cooking tacos
Meatballs:
- 500g lean pork mince
- 500g lean beef mince
- 1/2 brown onion, grated using box grater
- 2 garlic cloves, minced
- 2 tbsp fresh parsley, finely chopped
- 1/2 cup breadcrumbs
- 1/4 cup parmesan, grated
- 1 egg
Tomato Sauce:
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 brown onion, chopped
- 1 can (400g) crushed tomatoes
- 200g passata
- 3-4 fresh basil leaves, torn
- Salt & pepper, to taste
Topping:
- Parmesan, grated
- Fresh basil leaves
Directions
- Heat olive oil in a saucepan over medium heat. Add the garlic and onion. Sauté for 2-3 minutes until softened and fragrant.
- Add the crushed tomatoes and passata to the pan, stirring to combine.
- Add the basil leaves and season with salt and pepper to taste. Let the sauce simmer for 15-20 minutes, allowing the flavours to blend and sauce to thicken.
- In a large bowl, combine the meatball ingredients. Mix well and divide into 8 equal portions.
- Using your hands or a spatula, evenly spread the meatball mixture over each tortilla, almost to the edges.
- Heat a little olive oil in a non-stick pan over medium heat.
- Place each tortilla in the pan, meatball-side down, and cook for 2 minutes or until the meat is cooked through.
- Flip the tortilla and cook the other side until the tortilla is crisp. Repeat with the remaining tortillas.
- Once cooked, top each tortilla with the tomato sauce, then sprinkle with grated parmesan and fresh basil leaves. Enjoy!
Ingredients
- 8 medium tortillas
- 2 tbsp olive oil, for cooking tacos
Meatballs:
- 500g lean pork mince
- 500g lean beef mince
- 1/2 brown onion, grated using box grater
- 2 garlic cloves, minced
- 2 tbsp fresh parsley, finely chopped
- 1/2 cup breadcrumbs
- 1/4 cup parmesan, grated
- 1 egg
Tomato Sauce:
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 brown onion, chopped
- 1 can (400g) crushed tomatoes
- 200g passata
- 3-4 fresh basil leaves, torn
- Salt & pepper, to taste
Topping:
- Parmesan, grated
- Fresh basil leaves
Directions
- Heat olive oil in a saucepan over medium heat. Add the garlic and onion. Sauté for 2-3 minutes until softened and fragrant.
- Add the crushed tomatoes and passata to the pan, stirring to combine.
- Add the basil leaves and season with salt and pepper to taste. Let the sauce simmer for 15-20 minutes, allowing the flavours to blend and sauce to thicken.
- In a large bowl, combine the meatball ingredients. Mix well and divide into 8 equal portions.
- Using your hands or a spatula, evenly spread the meatball mixture over each tortilla, almost to the edges.
- Heat a little olive oil in a non-stick pan over medium heat.
- Place each tortilla in the pan, meatball-side down, and cook for 2 minutes or until the meat is cooked through.
- Flip the tortilla and cook the other side until the tortilla is crisp. Repeat with the remaining tortillas.
- Once cooked, top each tortilla with the tomato sauce, then sprinkle with grated parmesan and fresh basil leaves. Enjoy!
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Substitutions
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