Mini Mexican Meatballs

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Yes, it’s easier to brown up some ground meat for your taco night, but kids love to get their hands into their food, and that is why I opted to make some mini meatballs with a south of the border flare. These little balls fit perfectly into a hard or soft taco shell and then can be dressed up with the traditional taco toppings like my fresh and simple salsa. It makes a lot so you can freeze the leftovers for a busy night!

Mini Mexican Meatballs

1 lb lean ground turkey
1/4 onion, diced
1/2 large green pepper, diced
1 Tablespoon garlic, minced
1 egg
1/3 cup oats
1-2 tablespoons (depending on how much flavor your little ones want) of Mexican/BBQ seasoning blend
1/4 cup fresh Parsley or cilantro

Preheat oven to 350. Heat 1 tablespoon of extra virgin olive oil over medium heat in sauce pan. Add onion, pepper, and garlic and saute 5-7 minutes or until tender. In a large mixing bowl, combine turkey and sauteed veggies. Add the the remaining ingredients. Mix well and form into 1″ balls. Place on foil-lined cookie sheets (easy clean up!) and bake for 15 min. This makes about 50 meatballs.

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  1. Cooking with Kids – One of my Favorite Parts of Summer! | Whole to the Core Blog

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