Wait, if you don't follow me on Instagram go find me @aseasonedgreeting
So anyway, our car was totaled (ok I totally downplayed that above, totaling a car is way more than 'car troubles') and we needed to start the car buying process again. I think what sucks about totaling a car and having the replace it is that you weren't in the market for a new car to begin with, and now you've been thrown into this scenario that's all kinds money and stressful that you weren't planning to be in. After working with a lease broker and dealing with a few hurdles we finally drove home our new 2019 Mazda CX-5 this morning and couldn't be happier. Of course while we were at the dealership Lilly was running all around making friends with the other toddlers and sales people. Once we got home we popped some bubbly and celebrated the new ride and putting the whole accident behind us. That's something about me, I love any reason to celebrate. Any reason to bring out the champagne flutes and pop a cork I'm totally down for it.
I'll be honest, I have zero natural segue to go from all that car talk to a recipe about taco meatballs. But that's not going to change the fact that these crunchy taco meatballs are going to be the best thing you can add to your dinner rotation. First, they are incredibly easy. Second, they are creative and totally not boring. And third, you can reheat these for lunch. The recipe below using 1 lb of ground beef will get you 16 meatballs. Don't want 16 meatballs? No problem, just cut the recipe amounts in half and make a smaller portion. The recipe does call for one egg, so if you need to halve the recipe crack the egg into a small bowl and whisk it a bit then just use half of that.
The toasted Panko really makes these little guys like a crunchy taco in meatball form.
Just look at these perfectly crunchy meatballs!
-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, like 1.15 lbs and that's Ok to use)
-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. I like to bake my meatballs slightly elevated on cooling racks as seen in the photos above, this helps keep some of the fatty oils away from the meatballs. You don't have to do this, but it does help prevent the bottoms from getting soggy. Bake at 400 for 25 minutes. I like serving 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!