Taco Meatballs and Cheese Appetizers

I got a few photos from hubby the other day. I love getting photos from him and I thought I would share a few of them with you. Here is one photo. He looks so small compared to that humongous truck!

And here is another pic of my handsome husband!

I am so happy he took time to take some photos for me. I miss and love him so much and we all wish for time to go by sooner so he can be home with us again! Please say a prayer to keep all the soldiers safe and for their quick return home !

Now you know I usually have a recipe to share with you guys so I will hop to it! This recipe is a change from making regular taco salads or taco burgers. Make the taco meat mixture into meatballs! Worked out pretty well. Serve with salsa or ranch dressing mixed with Frank's hot wing sauce. Enjoy!

I made these again with the cheese in the middle and it was soooo much better than leaving it out. The cheese melted inside the meatball and added more flavor to the meat.

Taco Meatballs and Cheese Appetizers

16 oz 95 to 97% ground beef - yields 12 oz cooked (2 Leaner Leans)
1/4 cup egg beaters (1/8 Lean)
1 tbsp taco seasoning mix (6 Condiments)
1/4 cup cilantro, chopped (1/4 Condiment)
3.5 oz Kraft 2% Cheddar and Monterey Jack Cheese Cubes 6 g Fat and 90 Calories (7/8 Lean)

1/4 cup sour cream (2 Healthy Fats)
2 tbsp salsa (2 Condiments)

Combine ground beef, egg beaters, cilantro, and taco seasoning mix in a large bowl. Form meatballs and place meatballs on a baking sheet sprayed with Pam. Bake at 425 degrees for 15 minutes or until done. Let meatballs cool.
Combine sour cream and salsa and set aside.
Divide the meatballs and cheese cubes into 3 equal portions. Serve each portion with 2 tbsp of sour cream salsa dip.

3 servings
1 Leaner Lean, 2.75 Condiments and 1 Healthy Fat per Serving

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