Two of my favorite flavors come together in these flavor-packed Taco Ranch Meatballs with a zesty taco ranch dipping sauce.
Taco, ranch, and meatballs?! Yes, please. Not only are these perfect for Cinco de Mayo, they’re always a welcomed appetizer throughout the year.
See that cheese oozing out of those meatballs? It’s a simple bagged Mexican cheese blend (cheddar, Monterey Jack, mozzarella and Colby).
Recipe Variations
- Increase or decrease the intensity of the taco flavor by using more (or less) taco seasoning and choose the level of heat in the seasoning you prefer.
- I used a Mexican cheese blend, but feel free to use the cheese(s) of your choice.
The meatballs in the recipe as written are somewhat mild in taco flavor because the taco ranch dipping sauce adds more flavor.
Can I freeze these meatballs and reheat for later?
Yes! The cooked meatballs can easily be frozen and reheated later. Allow the meatballs to cool and store in a resealable ziploc bag in the freezer for up to 3 months. Thaw the meatballs in the refrigerator before reheating.
When ready to heat, place thawed cooked meatballs on a baking sheet lined with parchment paper, cover with aluminum foil to prevent them from drying out, and bake at 300 degrees F for 15 minutes or until heated through.
Enjoy!
Taco Ranch Meatballs
Ingredients
- 1 (1 ounce) package taco seasoning (reserve 1 ½ teaspoons for dipping sauce)
- 1 cup prepared ranch dressing
- 2 pounds lean ground beef I used 93%
- ¾ cup plain bread crumbs
- ¾ cup shredded Mexican cheese blend
- 2 large eggs
- 1 tablespoon ranch seasoning mix from a packet
- chopped fresh cilantro optional garnish
Instructions
- Preheat your oven to 400 degrees F. Line 2 rimmed baking sheets with parchment paper.
- Prepare the dipping sauce by stirring ranch dressing and 1 ½ teaspoons of the taco seasoning together in a small bowl until combined. Cover and refrigerate.
- Combine the ground beef, bread crumbs, cheese, eggs, ranch seasoning, and the remainder of the taco seasoning from the packet in a large bowl.
- Form into 1 ½ inch balls (about 2 tablespoons of mixture for each ball) and place on the prepared baking sheets.
- Bake for 20 to 25 minutes, or until meatballs are browned, fully cooked, and no longer pink in the center. The temperature should be at least 165 degrees F (measured with an instant-read thermometer) in the center of the meatballs.
- Sprinkle with fresh chopped cilantro, if desired and serve with dipping sauce.
Notes
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Shelley Anderson
Have you made this in a crockpot?
Hi Shelley, I haven’t tested this recipe in a slow cooker so I can’t give any advice with certainty. Hope you enjoy the meatballs if you make them! 🙂
Dawn Conklin
I love this idea for an appetizer or even served with pasta 🙂 They sound so delicious! We can make these for the Halloween party too, we can dress them up in a spooky way.
Amanda Wisby
I’m trying these tonight! Going to put mozzarella pearls in middle and serve with sour cream and lettuce and olives. Thank you for idea!
Sounds delicious, Amanda… hope you enjoyed them! 🙂
Sandy Hunter
Really love your Taco Ranch Meatball recipe! Thank you!
Thanks so much, Sandy… hope you enjoy them as much as I did! 🙂