Taco Meatball Ring

Recipe

Main Dish
Taco Meatball Ring

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User Rating

3.74 out of 5 stars
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114 ratings

Recipe Data

8
Servings
15min
Prep
33min
Total

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    Description

    If you're like us, you're always looking for delicious and easy recipes for game day. This Taco Meatball Ring will score big with your crowd! Plus, it comes together in about 30 minutes.

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    Servings and Ingredients

    Ingredients
    Serves 8
    QuantityIngredientAdd
    1 package(s) (16-oz.) ground chorizo pork sausage
    2 Hy-Vee large eggs, divided
    ¼ c. Hy-Vee plain bread crumbs
    2 tbsp. taco seasoning mix, divided
    1 can(s) (8-oz.) original crescent rolls (8 count)
    ¾ c. Hy-Vee finely shredded Mexican cheese, divided
    2 tbsp. water
    Desired garnishes, such as Hy-Vee shredded lettuce salad mix, halved grape tomatoes, and/or sliced jalapeño peppers
    Hy-Vee fresh pico de gallo, for serving
    Hy-Vee sour cream, for serving

    Things To Grab

    • Large baking sheet
    • Parchment paper
    • Hy-Vee nonstick cooking spray
    • Medium bowl
    • Large nonstick skillet
    • Whisk
    • Small bowl
    • Serving platter

    Directions

    1. Preheat oven to 400 degrees. Line large baking sheet with parchment paper. Spray with nonstick spray; set aside. 

    2. Combine sausage, 1 egg, bread crumbs, and 1 tablespoon taco seasoning in a medium bowl; do not overmix. Form mixture into 8 (2-inch) meatballs.

    3. Cook meatballs in a large nonstick skillet over medium-low heat for 7 to 9 minutes or until well browned, turning frequently. Remove from heat. 

    4. Separate crescent rolls into 8 triangles. Arrange in a circle on prepared baking sheet with points of dough outward and forming a 4-inch open center. Sprinkle 1/2 cup cheese in a ring near center of dough circle. Place 1 meatball on the outer point of each dough triangle. Fold each dough point up and over meatball and roll up toward center to form a ring. 

    5. Whisk together remaining egg, water, and remaining 1 tablespoon taco seasoning in small bowl. Brush over dough. Sprinkle with remaining 1/4 cup cheese. 

    6. Bake for 15 to 18 minutes or until golden brown and meatballs reach 165 degrees. Cool for 10 minutes. Transfer to a serving platter. Garnish with desired garnishes. Serve with pico de gallo and sour cream.

      Hyvee Culinary Expert Tip
      Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
      Hy-Vee Test Kitchen