TACO RANCH MEATBALLS

Two of my favorite flavors move in these flavor-packed Taco Ranch Meatballs with a zesty taco ranch dipping sauce.

Taco, ranch and meatballs?! affirmative, please.  Not solely ar these good for Cinco American state mayonnaise, they’re continually a welcome starter throughout the year.

TACO RANCH MEATBALLS

CAN I FREEZE THESE MEATBALLS AND heat up FOR LATER?

Yes!  The lyonnaise meatballs will simply be frozen and uneaten later. enable the meatballs to chill and store in an exceedingly resealable ziploc bag within the Deepfreeze for up to three months.  Thaw the meatballs within the icebox before reheating.

When able to heat, place thawed lyonnaise meatballs on a baking sheet lined with parchment paper, cowl with aluminium foil to stop them from drying out and bake at three hundred degrees F for quarter-hour, or till heated through.

INGREDIENTS:

• 1 (1-ounce) package taco seasoning (reserve 1-1/2 teaspoons for dipping sauce)
• 1 cup prepared ranch dressing
• 2 pounds lean ground beef (I used 93%)
• 3/4 cup plain bread crumbs
• 3/4 cup shredded Mexican cheese blend
• 2 large eggs
• 1 tablespoon ranch seasoning mix (from a packet)
• Fresh chopped cilantro, for topping/garnish (optional)

INSTRUCTIONS:

1. Preheat your oven to 400 degrees F.  Line 2 rimmed baking sheets with parchment paper.
2. Prepare the dipping sauce by stirring ranch dressing and 1-1/2 teaspoons of the taco seasoning together in a small bowl until combined.  Cover and refrigerate.
3. Combine the ground beef, bread crumbs, cheese, eggs, ranch seasoning and the remainder of the taco seasoning from the packet in a large bowl.
4. Form into 1-1/2 inch balls (about 2 tablespoons of mixture for each ball) and place on the prepared baking sheets.
5. Bake for 20-25 minutes, or until meatballs are browned, fully cooked and no longer pink in the center.
6. Sprinkle with fresh chopped cilantro, if desired and serve with dipping sauce.

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