Taco Corn Grits Meatballs Recipe
Creating our new homesteading lifestyle takes a lot of work, which means big appetites. Protein can get repetitive when it consists of chicken and cottage cheese over and over again. So we shake it up sometimes.
I like making a big batch of meatballs every now and then. They are easy to make, easy to portion out, and easy to jazz up.
My husband is a huge fan of tamales, so making taco meatballs with cornmeal seems like a no-brainer decision.
Taco Corn Grits Meatballs
Ingredients:
- 4 lbs 80/20 ground beef
- 1 tablespoon cayenne pepper
- 1 tablespoon Garlic powder
- 1 tablespoon onion powder
- 1/4 cup chili powder
- 1 tablespoon salt
- 4 eggs
- 1 cup corn grits
Put meat, spices , and eggs into a large bowl and mix together by hand. Add your grits and knead them in with your hands. Once mixed, begin forming it into balls using about a half cup for each ball. It should make about 30 meatballs.
Line a large baking sheet with parchment. Make sure the sheet has a lipped edge to contain any liquid that cooks out. Line up your meatballs. Place tray in fridge for an hour to allow the grits to soak up a bit of moisture.
Preheat oven to 375°.
Bake your meatballs for about 45 minutes.
These are great with salsa and sour cream!
We also like to cut them in half and roll them in large spinach leaves.
The cayenne makes these a little spicy, so if you are sensitive to spice, you can omit that ingredient. They really aren’t that hot though. My two year old gobbles them up.
See also:
A Giant Pot of Zucchini Turkey Black Bean Chili
