Taco Meatball Ring Recipe
Taco Meatball Ring Recipe photo by Taste of Home

Taco Meatball Ring Recipe

Publisher Photo
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
TOTAL TIME: Prep: 30 min. Bake: 15 min.
MAKES:16 servings
TOTAL TIME: Prep: 30 min. Bake: 15 min.
MAKES: 16 servings

Ingredients

  • 2 cups (8 ounces) shredded cheddar cheese, divided
  • 2 tablespoons water
  • 2 to 4 tablespoons taco seasoning
  • 1/2 pound ground turkey or beef
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    With Johnsonville Italian Sausage.

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  • 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

Nutritional Facts

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.

Directions

  1. In a large bowl, combine 1 cup cheese, water and taco seasoning. Crumble beef over mixture and mix well. Shape into 16 balls.
  2. 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°.
  3. 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.
  4. 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.
  5. 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.
Originally published as Taco Meatball Ring in Country Woman September/October 1999, p31

Nutritional Facts

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.

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

Reviews for Taco Meatball Ring

AVERAGE RATING
   (43)
RATING DISTRIBUTION
5 Star
 (30)
4 Star
 (12)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Mar. 17, 2014

"Sorry but this recipe makes no sense. I ended up with a mass of overlapping dough in the middle. And lettuce wilts and gets really gross when placed on warm bread dough in the middle. I don't want to wait until the meatballs and dough cools, because I want to serve them hot. I ended up serving them separately. It was tasty and fine for my family, but I would NEVER serve this at a party!"

MY REVIEW
Reviewed Feb. 10, 2014

"I made this taco meatball ring on Superbowl Sunday. We are vegetarians so I substituted Morning Star Meatless Meatballs for the meatball mixture. I brushed the dough with salsa con queso before baking; and added drained mandarin oranges to the lettuce mixture for the center. It was very tasty."

MY REVIEW
Reviewed Jan. 28, 2014

"outstanding !"

MY REVIEW
Reviewed Jan. 19, 2014

"Very good. I have made this twice for company/family and everyone really enjoyed it. No leftovers."

MY REVIEW
Reviewed Jan. 4, 2014

"instead of crescents it be more Mexican flavor with bell peppers halves or corn bread muffins. mini taco shells ring would be ideal too."

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