Mini tacos with meatballs

Mini tacos with meatballs

Total: 45 min. | Active: 40 min.
Nutritional value / piece: 291 kcal
, Fat: 17 g
, Carbohydrate: 18 g
, Protein: 15 g


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


600 g minced meat (beef)
1 onion, finely chopped
2 garlic cloves, squeezed
2 tbsp mustard
½ bunch coriander, finely chopped
½ tsp salt
½ tsp chilli powder
a little oil

To fill

1 tbsp olive oil
1 tbsp balsamic vinegar
½ bunch coriander, finely chopped
½ red chilli pepper, finely chopped
¼ tsp salt
a little pepper
3 tomatoes, cut into cubes
1 red onion, finely chopped
12 taco shells (e.g. Old El Paso)
2 avocados, cut into cubes
100 g Cheddar, grated

To bake

1 lime, rinsed with hot water, dabbed dry, cut into wedges
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How it's done

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Mix the mince with all the other ingredients up to and including the chilli, knead well by hand until the ingredients have combined to form a compact mass. With wet hands, shape the mixture into 36 balls. Heat the oil in a large frying pan. Fry the meatballs in batches over a medium heat for approx. 10 mins. all over.

To fill

In a bowl, thoroughly mix the oil with all the other ingredients up to and including the pepper. Add the tomatoes and onion, mix. Spread the taco shells on a baking tray lined with baking paper. Place the meatballs in the shells, top with the avocado and tomato salsa, scatter the Cheddar cheese on top.

To bake

Approx. 5 mins. in the centre of an oven preheated to 180°C. Serve with the lime.


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