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Spaghetti and Meatball Tacos

Spaghetti and Meatball Tacos - Taco Fuseday

Author: Ryan Chapman
Servings : 4

Ingredients

Meatballs

  • 1 cup 100% Whole Grain Bread about 2 slices
  • 1/2 onion large, grated or finely chopped
  • 1 lb ground beef 90% lean or leaner
  • 2 egg white lightly beaten
  • 1 Tbsp dried parsley
  • 1 Tbsp bottled minced garlic
  • 1/4 cup parmesan cheese grated
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 1 1/2 Tbsp extra virgin olive oil
  • 1 jar marinara 24 oz; no sugar listed in ingredients

Noodle Taco Shells

  • 1/2 lb 100% whole wheat spaghetti noodles
  • 2 egg beaten
  • 1 cup parmesan cheese grated
  • 1 cup mozzarella shredded

Instructions

Meatballs - Instant Pot®

  • Pulse the bread in a food processor until it is like breadcrumbs. Mix breadcrumbs, onion, beef, egg white, parsley, garlic, salt, pepper, and parmesan just until well combined. Do not overmix.
  • Form into balls a little larger than a golf ball. This should make 8-12 depending on how big you make them. You don't want them too big or the tacos will be harder to eat. Imagine fitting 2 or 3 into an 8 inch taco shell. They will be soft and may not hold a perfect sphere.
  • Program Instant Pot for sauté. Add oil. Once oil is hot, carefully add meatballs and brown on all sides.
  • Pour marinara over meatballs. Lock lid. Set valve to sealing. Program for manual-high and 15 minutes.
  • Once the cook time has stopped and machine has beeped, allow the pressure to release naturally for 10 minutes.
  • Release any remaining pressure in the IP by moving the valve to venting (use a wooden spoon so as not to burn yourself).
  • Serve sauce and meatballs in noodle taco shells.

Meatballs - Stove top

  • Pulse the bread in a food processor until it is like breadcrumbs. Mix breadcrumbs, onion, beef, egg white, parsley, garlic, salt, pepper, and parmesan just until well combined. Do not overmix.
  • Form into balls a little larger than a golf ball. This should make 8-12 depending on how big you make them. You don't want them too big or the tacos will be harder to eat. Imagine fitting 2 or 3 into an 8 inch taco shell. They will be soft and may not hold a perfect sphere.
  • Heat oil in a large skillet. Gently add meatballs. Brown on all sides. Pour marinara over meatballs. Bring to a simmer. Cover, reduce heat, and let simmer 20 minutes.
  • Serve sauce and meatballs in noodle taco shells and top with additional parmesan if desired.

Noodle Taco Shells

  • Break noodles in half. Cook noodles according to package directions. While noodles are cooking, preheat oven to 400F.
  • Drain noodles. While the noodles are still warm, mix noodles in a bowl with eggs, parmesan, mozzarella, salt, and pepper. Mix well. You want the cheeses to melt and give some stickiness to the mixture.
  • On a baking sheet lined with parchment paper (optional but recommended), form 4 circles about 8 inches in diameter with the noodle mixture. Use your fingers or a spatula to form them and press them flat.
  • Bake at 400F for about 12-15 minutes or until the edges of the noodle taco shells begin to brown and crisp. Serve with 2-3 meatballs and some sauce inside to form a taco.
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