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Sebastian Maniscalco's Meatball Tacos

Nathan Congleton
Cook Time:
5 mins
Prep Time:
25 mins
Servings:
4
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(4)

Chef notes

All it takes is a little creativity to envision one meal as another. Have a batch of my favorite beef or turkey meatballs leftover? Crumble them up to make an Italian-Mexican fusion that can be eaten utensil-free, which means fewer dishes later on. 

Swap option: You can substitute mozzarella cheese for Monterey Jack, cheddar and asadero cheese for a more authentic Mexican taste. Hard or soft taco shells for whatever your preference is. 

Preparation

1.

Use leftover meatballs from stuffed meatballs recipe and, using clean hands, crumble the meat into a large bowl. 

2.

Rehat meatball taco meat on a skillet with a little oil. 

3.

Add the crumbled meat to the bottom taco shells, 2-3 crumbled meatballs per taco. 

4.

Top with diced tomatoes, shredded lettuce and shredded mozzarella cheese or any of your other favorite taco toppings.