These delicious Cheese Stuffed Meatball Tacos are oozing with melted mozzarella and are really simple to make.
These Cheese Stuffed Meatball Tacos are so tasty! First make a meatball mix with sausage meat and pork mince and some Mexican spices, then stuff a lovely chunk of mozzarella inside and bake the meatballs in a rich tomato sauce. Letting the oven do the work while you prepare your taco toppings! We added iceberg lettuce, avocado, pickled onions, cheese, salsa sauce, fresh lemon/lime and sour cream.
For the meatballs you will need: 1 small onion, 2 cloves of garlic, 550 grams Pork Mince, 450 grams Sausage Meat, 1 teaspoon Smoked Paprika, 1 teaspoon Cumin, ¼ cup panko breadcrumbs, 1 egg, Salt and pepper, 250 grams Mozzarella, 700 ml jar Tomato Passata, 1 teaspoon of sugar, 1 tablespoon fresh Rosemary, chopped OR 1 Teaspoon of Italian herbs.
To assemble we used: 1 pack of Old El Paso stand and stuff soft shell tacos, 100 grams sour cream, 1 lemon/lime, 200 grams tasty cheese, ¼ iceberg lettuce, 1 avocado, 1/2 red onion, 2 teaspoons white vinegar, 2 teaspoons white sugar, ½ cup cherry tomatoes
How to make Cheese Stuffed Meatball Tacos:
After preheating your oven, cut the mozzarella into 1 cm cubes, set the cheese aside and then make the tomato sauce that we are going to cook the meatballs in by taking a large oven proof serving dish and adding the following straight into the dish – tomato passata, rosemary, sugar and seasoning.
To make the meatballs, take a large bowl, add onion, garlic, pork mince sausage meat, cumin, smoked paprika, and breadcrumbs, egg, season well with salt and pepper and mix well. I like to use my hands to mix this but you can use a wooden spoon if you prefer.
To roll the meatballs, have a bowl of water to dip your hands in, as wet hands roll the meatballs best. Take 2 tablespoons of meatball mix and place a piece of cheese in the middle and roll into a ball. Make sure the cheese is all encased OR the cheese will leak out when cooking. Place the meatball into the tray with the tomato sauce. Repeat until all mix has been rolled into balls. Cook in the oven for 30-40 minutes until cooked. While the meatballs cook, assemble your taco fillings. Pickle your red onion by taking a small bowl, adding the sliced red onion, white sugar and white vinegar, set aside until serving.
Common questions about Cheese Stuffed Meatball Tacos:
Can I use other meat? You can easily swap the pork mince for chicken or beef mince.
What other cheese can I use? Other cheeses such as tasty or colby would work in this recipe, however it won’t melt and stay together as much as mozzarella.
What tacos can I use? You can use hard or soft shell tacos or stand and stuff tacos like we used.
Cheese Stuffed Meatball Tacos
- 1 small onion grated
- 2 cloves of garlic finely chopped
- 550 grams Pork Mince
- 450 grams Sausage Meat
- 1 teaspoon Smoked Paprika
- 1 teaspoon Cumin
- ¼ cup panko breadcrumbs
- 1 egg
- Salt and pepper
- 250 grams Mozzarella
- 700 ml jar Tomato Passata
- 1 teaspoon of sugar
- 1 tablespoon fresh Rosemary chopped OR 1 Teaspoon of Italian herbs
- 1 pack of Old El Paso stand and stuff soft shell tacos
- 100 grams sour cream
- 1 lemon/lime sliced into wedges
- 200 grams tasty cheese grated
- ¼ iceberg lettuce sliced
- 1 avocado sliced
- 1/2 red onion
- 2 teaspoons white vinegar
- 2 teaspoons white sugar
- ½ cup cherry tomatoes
Preheat oven to 180 degrees fan bake.
Cut your mozzarella into 1 cm cubes, set aside.
In a large oven proof serving dish pour the tomato passata, add rosemary, sugar and season well. Set aside
In a large bowl, add the grated onion, garlic, pork mince, sausage meat, cumin, smoked paprika, and breadcrumbs, egg, season well with salt and pepper. Mix well.
With damp hands, take 2 tablespoons of the meatball mix and with damp hands, place a piece of cheese in the middle and roll into a ball. Make sure the cheese is all encased OR the cheese will leak out when cooking. Repeat until all mix has been rolled into balls. Place the balls into your serving dish into the tomato sauce. Cook in the oven for 30-40 minutes until cooked.
While the meatballs cook, assemble your taco fillings.
Pickle your red onion by taking a small bowl, adding the sliced red onion, white sugar and white vinegar, set aside until serving.
When the meatballs are ready, warm the tacos, place everything on the table and serve!
Please note that I used a smaller dish for presentation purposes. I also thinned down some sour cream with milk and placed it into a squeezy bottle to make the squiggles on the top of the meatballs. The kids loved it!