Try this Meatball Taco Bowl recipe.
- 1 egg
- shredded cheese
- 1 tsp salt
- salt
- 1/2 tsp black pepper
- avocado sliced
- meatballs:
- tortilla chips for serving
- ingredients
- 1
- 1/2
- 2
- cups
- 1/4
- cup
- egg
- black pepper
- 16
- 1 cup shredded cheese
- tbsp
- tsp
- lb
- 1 tbsp cilantro chopped
- 1 avocado, sliced
- cilantro chopped
- 1 lime, cut into wedges
- ingredientsmeatballs:1 lb lean ground beef (sub an turkey or chicken) 1 egg 1/4 cup finely chopped kale or fresh herbs like parsley or cilantro (optional) 1 tsp salt 1/2 tsp black pepper taco bowls2 cups enchilada sauce (we use homemade) 16 meatballs (ingredients listed above) 2 cups cooked rice, white or
- meatballs:1 lb lean ground beef (sub any ground me turkey or chicken) 1 egg 1/4 cup finely chopped kale or fresh herbs like parsley or cilantro (optional) 1 tsp salt 1/2 tsp black pepper
- 1 lb lean ground beef (sub any ground meat like pork turkey or chicken) 1 egg 1/4 cup finely chopped kale or fresh herbs like parsley or cilantro (optional) 1 tsp salt 1/2 tsp black pepper
- 1 lb lean ground beef (sub any ground meat like pork turkey or chicken)
- lean ground beef (sub any ground meat like pork turkey or chicken)
- 1/4 cup finely chopped kale or fresh herbs like parsley or
- finely chopped kale or fresh herbs like parsley or
- taco bowls2 cups enchilada sauce (we use homemade) white or brown 1 avocado, sliced 1 cup store-bought salsa or pico de gallo 1 cup shredded cheese 1 jalapeno, thinly sliced (optional) 1 tbsp cilantro, chopped 1 lime, cut into wedges tortilla chips, for serving
- taco bowls
- 2 cups enchilada sauce (we use homemade) 16 meatballs (in white or brown 1 avocado, sliced 1 cup store-bought salsa or pico de gallo 1 cup shredded cheese 1 jalapeno, thinly sliced (optional) 1 tbsp cilantro, chopped 1 lime, cut into wedges tortilla chips, for serving
- 2 cups enchilada sauce (we use homemade)
- enchilada sauce (we use homemade)
- 16 meatballs (ingredients listed above)
- meatballs (ingredients listed above)
- 2 cups cooked rice white or brown
- cooked rice white or brown
- 1 cup store-bought salsa or pico de gallo
- store-bought salsa or pico de gallo
- 1 jalapeno, thinly sliced (optional)
- jalapeno thinly sliced (optional)
- lime cut into wedges
- Carbohydrate 210.543973465147 g
- Cholesterol 1540.35 mg
- Fat 539.802279068453 g
- Fiber 2.23562889139423 g
- Protein 149.305105375858 g
- Saturated Fat 224.407814471054 g
- Serving Size 1 1 recipe (3702g)
- Sodium 6376.48753520277 mg
- Sugar 208.308344573752 g
- Trans Fat 31.4727784401327 g
- Calories 6238 calories
Step-by-step
- Mix the lean ground beef, egg, finely chopped kale or fresh herbs, salt, and black pepper to form meatballs.
- Cook the meatballs.
- Arrange the cooked rice in bowls, add the meatballs, and pour enchilada sauce over them.
- Top with shredded cheese, store-bought salsa or pico de gallo, sliced avocado, thinly sliced jalapeno, and chopped cilantro.
- Serve with lime wedges and tortilla chips.
Simmering meatballs directly in enchilada sauce requires precise management of heat to prevent the dairy solids in accompanying toppings from breaking down prematurely. When ground beef is combined with finely chopped kale or herbs, the moisture released during the initial ten minutes of cooking demands a medium-low simmer so the surrounding sauce thickens rather than scorching at the edges of the pan. Achieving uniform internal density across all sixteen meatballs ensures they release fat at a consistent rate into the tomato and chili base.
Adapting this format for different dietary needs relies on straightforward substitution ratios without altering structural integrity. Lean ground turkey or chicken can replace the beef at a one-to-one ratio, though incorporating an extra tablespoon of finely chopped herbs or adding one additional egg white helps compensate for the lower natural fat content and prevents dryness during the reduction phase. Gluten-free requirements are easily met because the enchilada sauce naturally binds the bowl without relying on wheat-based thickeners, provided store-bought salsas and sauces are verified against cross-contamination.
Balancing textures within the bowl relies on sequential assembly rather than simultaneous heating. Rice should be held at a steamy sixty degrees Celsius while the meatballs finish absorbing the chili aromatics, ensuring that fresh avocado slices and raw jalapeño rounds maintain their structural snap when plated atop the warm base.
