Taco Meatballs

I love tacos and these were an interesting twist on tacos. I prepared these two ways. The air fried were crispier than the baked and were my families favorites. If you want more spice you can add a poblano or jalapeño pepper to the mixture. We ate these on tortillas with traditional taco toppings: salsa, guacamole, plain Greek yogurt, shredded cheese, etc…

Ingredients:

1 pound lean ground beef

1 block extra firm tofu with excess fluid squeezed out

1 bell pepper diced

1/2 yellow onion diced

2 garlic cloves minced

1 tablespoon chili powder

1 tablespoon cumin

1 tablespoon oregano

1/2 to 1 cup salsa

2 cups shredded cheese (plus more for topping)

1 cup whole wheat panko breadcrumbs

tortillas

Toppings: salsa, guacamole, shredded cheese, plain nonfat Greek yogurt

Directions:

1. Spray a large nonstick pan with olive oil spray.
2. Add the peppers and onion and cook on medium heat for 5 minutes.
3. Add the garlic and cook for 1 minute.
4. Add the ground beef and tofu and crumble/mash to mix together.
5. Continue to cook for 5 minutes stirring frequently.
6. Add the oregano, chili powder, and cumin and mix in.
7. Add the salsa and mix it in.
8. Add the shredded cheese and mix it in as it melts.
9. Remove from heat.
10. Stir in the breadcrumbs.
11. Use a medium scooper to form meatball.
12. Place meatballs on a large rimmed baking sheet lined with aluminum foil and sprayed with olive oil spray.
13. Make rows of meatballs spread apart like cookies 2 inches apart.
14. Air fry at 400 degrees for 15-20 minutes until the meatballs are cooked through and beginning to brown/crisp on the edges.
15. Serve meatballs on tortillas with desired toppings.