homemade meatball soft tacos

A Mediterranean Mexican mash up, soft tacos made with homemade flour tortillas and stuffed with tiny flavor bomb meatballs, cucumber, yogurt sauce, and pickled veggies.

a note on the flour tortillas

I used my bacon fat flour tortilla recipe except this time I used butter and warm milk instead of bacon fat and only divided the dough out into twelve six inch tortillas for thicker almost pita like tortillas

a note on the yogurt sauce

as it is not yet tomatillo season here I did not use my Tomatillo Tzatziki but you totally should- or just mix some sour cream or greek yogurt or labneh with a splash of lime juice and a pinch of salt

a note on the pickled onions

I make this up every time, usually with rice vinegar sometimes with white wine vinegar. Here is my pickled radish recipe to give some guideline or you know how to google don’t you 😉

homemade meatball soft tacos

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Prep Time 15 mins

Cook Time 15 mins

Course Main Course, sandwich

Cuisine American, Mediterranean, Mexican

Servings 6 tacos

Ingredients

  

1x2x3x

for the meatballs

• 9 ounces ground meat I used a blend of ground beef and pork but feel free to substitute ground turkey
• 1 ounce (about 1/4 cuminced red onion
• 1 Tablespoon minced jalapeño
• 1/4 cup finely chopped cilantro
• 1/4 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 tablespoon heavy cream
• 1 tablespoon minced chives

for the rest

• 6 soft flour tortillas soft taco size or about 6” if you choose to make your own
• 6 Tablespoons something creamy- my tomatillo tzatki would be perfect here or a blend of sour cream and/or yogurt and lime juice

toppings

• lettuce
• tomato
• cucumber
• hot sauce for topping

Instructions

 

• preheat the oven to 350F
• combine all ingredients in a medium bowl and throughly combine (I think hands work best for this and if you have the pan prepped that you are going to bake the meatballs in ready to go you can go immediately to the forming of the meatballs
• form the meatballs into approximately one inch balls and place in a cast iron pan or baking dish
• bake in a preheated oven for 15 minutes or until browned and cooked to a safe temperature
• if making your own tortillas mix the ingredients before making the meatballs so the dough has time to rest and then cook them off while the meatballs bake
• When the meatballs are done you can assemble and eat, three meatballs per taco, a tablespoon of creamy sauce, and as much hot sauce and veggies as you want

Notes

buy your own soft tortillas or make your own using my bacon fat tortilla recipe or your own favorite-

makes six soft shell tacos but the tortilla recipe makes sixteen thinner tortillas or 12 thicker ones (see link and notes above) because it’s good to have extra 😉

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