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Taco Meatball Ring Recipe

Taco Meatball Ring Recipe photo by Taste of Home

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Meet the Cook: While it looks complicated, this attractive meatball-filled ring is really very easy to assemble. My family loves tacos, and we find that the crescent roll dough is a nice change from the usual tortilla shells or chips. There are never any leftovers when I serve this at a meal or as a party appetizer! -Brenda Johnson, Davison, Michigan

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Taco Meatball Ring Recipe

Prep: 30 min. Bake: 15 min.

Yield: 16 Servings

30 15 45

Ingredients

2 cups (8 ounces) shredded cheddar cheese, divided
2 tablespoons water
2 to 4 tablespoons taco seasoning
1/2 pound ground beef
2 tubes (8 ounces each) refrigerated crescent rolls
1/2 medium head iceberg lettuce, shredded
1 medium tomato, chopped
4 green onions, sliced
1/2 cup sliced ripe olives
2 jalapeno peppers, sliced
Sour cream and salsa, optional

Directions

In a large bowl, combine 1 cup cheese, water and taco seasoning. Crumble beef over mixture and mix well. Shape into 16 balls.
Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400° for 12 minutes or until meat is no longer pink. Drain meatballs on paper towels. Reduce heat to 375°.
Arrange crescent rolls on a greased 15-in. pizza pan, forming a ring with pointed ends facing the outer edge of the pan and wide ends overlapping.
Place a meatball on each roll; fold point over meatball and tuck under wide end of roll (meatball will be visible). Repeat. Bake for 15-20 minutes or until rolls are golden brown.
Transfer to a serving platter. Fill the center of the ring with lettuce, tomato, onions, olives, jalapenos, remaining cheese, and sour cream and salsa if desired. Yield: 16 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

1 serving (calculated without salsa and sour cream) equals 203 calories, 12 g fat (5 g saturated fat), 24 mg cholesterol, 457 mg sodium, 14 g carbohydrate, 1 g fiber, 8 g protein.

Originally published as Taco Meatball Ring in Country Woman September/October 1999, p31

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Reviews for Taco Meatball Ring

Taco Meatball Ring

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(21-30) of 32 reviews

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Reviewed on Jan. 15, 2010 by Kutzie

I was at a Taste of Home cooking school and this recipe was prepared that night. I looked and smelled so wonderful, I tried it and have been making it ever since.. so quick and easy and delicious too..

Reviewed on Dec. 28, 2009 by vjgunkel59

I love this recipe-my 7 kids love it, and my husband loves it! What I do different is to crumble and cook and drain the beef (as if for taco's), then I add the seasoning, cheese, and water. I arrange this on the crescents and proceed as recipe directs. EVERYONE who has tried this loves it. It is a winner recipe, thank you!

Reviewed on Nov. 13, 2009 by dodir

This is sooo good! I made it and my family ate it all! I have made it several times and I would definently make it agian.

Reviewed on Oct. 29, 2009 by Rube1234

This recipe is great. It's easy to put together and everyone loves it. My teenage daughters and their friends gobbled this up in record time and asked for more!

Reviewed on Oct. 19, 2009 by Sally Miner

Yep, this is a Pampered Chef recipe. I know this because it was one of the more popular ones I made at my shows.

Reviewed on Jul. 16, 2009 by teresam27

My family really enjoyed this recipe. I made it once before and it was a hit. This morning my 7 year old asked what I had planned for dinner (he's going to be my little chef) and when I said I didn't have a clue, he suggested we make this recipe again. It was quick and easy and pleased everyone.

Reviewed on May. 19, 2009 by Nicky Hawley

My Family loves this meal. We usually add more meat. If you want a change you can add Italian seasoning instead of the taco and mozzarella cheese. This is so easy and so yum!!! Nicky

Reviewed on Mar. 10, 2009 by rplackey

This was very easy and very tasty. I did have a tough time keeping the meatballs together though after I baked them.

Reviewed on Jan. 22, 2009 by natermom

This looks really good. I'm just curious, though. How do you eat it? Slice it?

C.P.

Reviewed on Jan. 22, 2009 by Samantha_McCain

This is a Pampered Chef recipe (and one of my favorites!). The only difference is that this one calls for you to make the meat into balls rather than just filling the ring.

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