Enjoy your meatballs in a cup with this fun recipe idea.
Ingredients
- olive oil cooking spray
- 250g packet mini flour tortillas
- 200g lean beef mince
- 1 small brown onion, grated
- 1 small zucchini, trimmed, grated
- 1/2 cup fresh multigrain breadcrumbs
- 1 tablespoon olive oil
- 3/4 cup (200g jar) mild taco sauce
- 1/2 cup Massel salt reduced chicken style liquid stock
- 1/3 cup grated tasty cheese, to serve
- Guacamole dip, to serve
Method
- Step 1Preheat oven to 200°C. Spray ten 1/3-cup capacity muffin holes with oil. Using a 12cm round cutter, cut 1 round from each tortilla. Press 1 round into each muffin hole. Spray with oil. Bake for 8 to 10 minutes or until golden. Cool in pan for 20 minutes.
- Step 2Meanwhile, place mince, onion, zucchini and breadcrumbs in a bowl. Using clean, damp hands, mix until well combined. Roll heaped tablespoons of mixture into balls. Place on a plate. Refrigerate for 10 minutes.
- Step 3Heat oil in a large, non-stick frying pan over medium-high heat. Cook meatballs, turning, for 10 minutes or until browned. Add taco sauce and stock. Bring to the boil. Reduce heat to medium-low. Simmer for 5 minutes or until meatballs are cooked through and sauce thickens slightly.
- Step 4Spoon 1 meatball and 2 teaspoons of sauce into each tortilla cup. Sprinkle with cheese. Top with dollop of guacamole. Serve.
- Author: Claire Brookman
- Image credit: Alan Benson
- Publication: Super Food Ideas
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