Taco Meatball Skillet

 Prep Time: 20 minutes

Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4–6
Category: Main Dish

Ingredients

Homemade Meatballs

  • Olive oil, for cooking
  • ⅓ cup fine breadcrumbs
  • ¾ cup light-flavored beer or beef broth, divided
  • 1 egg
  • 454 g (1 lb) lean ground beef
  • 1 red onion, finely diced, divided
  • Salt and pepper, to taste
  • 3 garlic cloves, minced
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon crushed red pepper flakes
Easy Option — Frozen Meatballs
  • 20–24 premade frozen beef meatballs
  • Olive oil, for cooking
Omit: Breadcrumbs, eggs, ground beef, ¼ cup beer

Sauce

  • ½ cup water
  • 1 (156 mL) can tomato paste
  • 1 jar (approximately 430 mL) salsa

Toppings

  • Sour cream
  • Grated cheddar cheese
  • Corn chips, crushed
  • Fresh cilantro

For Serving — Optional

  • Flour tortillas
  • Prepared rice

Instructions

Homemade Meatballs

  1. Prepare the oven: Preheat oven to 400°F. Lightly coat a sheet pan with olive oil.
  2. Prepare the breadcrumb mixture: In a large bowl, stir together the breadcrumbs and ¼ cup beer. Set aside.
  3. Cook the onion: Heat a large cast-iron skillet or sauté pan over medium heat. Add 1 tablespoon olive oil. Add the onion, season with salt and pepper, and cook for 3–4 minutes, until tender and lightly golden. Stir in the garlic, then remove from the heat. Transfer half of the onion mixture to the bowl with the breadcrumbs. Set aside to cool slightly.
  4. Prepare the meatball mixture: In a small bowl, combine the chili powder, cumin, oregano, and crushed red pepper flakes. Add half of the spice mixture to the breadcrumb mixture and stir well. Add the egg and ground beef. Season with ½ teaspoon salt and ¼ teaspoon pepper. Gently mix just until combined.
  5. Form the meatballs: Divide the mixture into approximately 20 walnut-sized portions on the prepared sheet pan and roll into meatballs. Lightly dampen your hands with water if the mixture sticks.
  6. Bake: Bake for 14–16 minutes, or until the meatballs are cooked through.

Frozen Meatball Shortcut

If using frozen meatballs, skip Steps 2–6.

  1. Heat 1 tablespoon olive oil in the skillet over medium heat.
  2. Add the frozen meatballs and cook according to the package directions, turning occasionally, until heated through and lightly browned. Remove to a plate.
  3. Continue with the sauce instructions below.

Sauce & Assembly

  1. Toast the spices: Return the skillet to medium heat. Add the remaining spice mixture and cook for 1 minute, stirring constantly.
  2. Deglaze the pan: Add the remaining ½ cup beer, scraping up any browned bits from the bottom of the pan.
  3. Make the sauce: Stir in the tomato paste and ½ cup water, whisking until smooth. Stir in the salsa and reduce the heat to low.
  4. Add the meatballs: Return the cooked meatballs to the skillet. Cover and bring to a gentle simmer. Cook for 5 minutes, allowing the meatballs to absorb the sauce and the flavors to come together.
  5. Serve: Spoon the saucy meatballs onto a serving dish and top with sour cream, cheddar cheese, pickled jalapeños, chopped tomatoes, green onion, crushed corn chips, and fresh cilantro. Serve with flour tortillas or rice, if desired.

Notes After Making

Premade Frozen Meatball Option:
For an easy weeknight shortcut, use 20-24 premade frozen meatballs instead of making homemade. Brown or heat the meatballs according to the package directions, then add them to the prepared sauce and simmer for 5 minutes.

Jessica’s Notes

Best Served With:
Prepared rice, warm flour tortillas, or corn chips for scooping up the saucy meatballs.

Toppings:
Sour cream and cheddar help balance the spice, while jalapeños, tomatoes, green onion, cilantro, and crushed corn chips add freshness and crunch.

Prep Ahead:
The homemade meatball mixture can be prepared and shaped up to 1 day ahead. Cover and refrigerate until ready to bake.

The sauce can be made up to 1 day ahead and the meatballs simmered in it.

Storage:
Refrigerate leftovers in an airtight container for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

Freezer-Friendly:
The cooked meatballs and sauce can be frozen together in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

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