Mini Mexi Meatball Bowls Ragu
Discover a fiesta of flavors with Mini Mexi Meatball Bowls Ragu, a creative twist on comfort food that's bursting with tex-mex flair. Tender, bite-sized meatballs made from a flavorful blend of ground beef, ground pork, and taco seasoning are simmered in a bold, smoky tomato ragu infused with chili powder, smoked paprika, and garlic. The savory sauce is perfectly cradled in crisp, golden mini tortilla bowls, creating an irresistible edible vessel for every bite. Finished with a medley of toppings—melty Mexican cheese, creamy sour cream, vibrant cilantro, and a refreshing squeeze of lime—this recipe is perfect for parties, appetizers, or a fun family dinner. Ready in under an hour, these handheld delights are loaded with color, spice, and crowd-pleasing appeal!
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Recipe Information
Ingredients
- 1 lb ground beef
- 0.5 lb ground pork
- 1 egg
- 0.5 cup panko breadcrumbs
- 2 tbsp taco seasoning
- 1 tsp garlic powder
- 1 tsp ground cumin
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 28-oz can crushed tomatoes
- 1 tsp chili powder
- 0.5 tsp smoked paprika
- 0.5 cup chicken broth
- 12 mini flour tortillas
- 1 cup shredded Mexican cheese blend
- 2 tbsp fresh cilantro, chopped
- 0.5 cup sour cream
- 1 lime, cut into wedges
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine ground beef, ground pork, egg, panko breadcrumbs, taco seasoning, garlic powder, and ground cumin. Mix until well combined.
Form the mixture into small meatballs, about 1 inch in diameter, and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs in batches, cooking until browned on all sides, about 6-8 minutes per batch. Remove the meatballs and set aside.
In the same skillet, add the remaining tablespoon of olive oil and sauté the chopped onion until translucent, about 5 minutes. Add minced garlic and cook for another 1 minute until fragrant.
Stir in the crushed tomatoes, chili powder, smoked paprika, and chicken broth. Bring the sauce to a simmer and season with salt and pepper to taste.
Return the meatballs to the skillet, cover, and simmer for 10-15 minutes, ensuring the meatballs are fully cooked and the sauce has thickened.
While the ragu simmers, prepare the mini tortilla bowls. To do this, press each mini tortilla into the cups of a standard muffin tin to form bowl shapes. Bake in the preheated oven for 8-10 minutes, or until crisp and golden. Remove and let cool for a few minutes.
Fill each tortilla bowl with a scoop of the ragu and 2-3 meatballs.
Top with shredded Mexican cheese blend, a dollop of sour cream, a sprinkle of fresh cilantro, and a squeeze of lime juice, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
4431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 283.8 g | 364% | |
| Saturated Fat | 119.9 g | 600% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 1035 mg | 345% | |
| Sodium | 7479 mg | 325% | |
| Total Carbohydrate | 247.2 g | 90% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 37.3 g | ||
| Protein | 242.9 g | 486% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 2581 mg | 199% | |
| Iron | 30.8 mg | 171% | |
| Potassium | 3735 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
