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Taco Meatball Ring Recipe
|Shredded cheddar cheese||8 Ounce (2 Cups, Divided)|
|Taco seasoning||4 Tablespoon|
|Ground beef||1⁄2 Pound|
|Refrigerated crescent rolls||16 Ounce (2 Tubes, 8 Ounce Each)|
|Head of lettuce||1⁄2 , shredded|
|Tomato||1 Medium, chopped|
|Green onions||4 , sliced|
|Sliced ripe olives||1⁄2 Cup (8 tbs)|
|Sour cream||1 Tablespoon|
Serving size: Complete recipe
Calories 3238 Calories from Fat 2068
% Daily Value*
Total Fat 231 g355.8%
Saturated Fat 102.7 g513.5%
Trans Fat 0 g
Cholesterol 1085.1 mg
Sodium 9342.2 mg389.3%
Total Carbohydrates 151 g50.3%
Dietary Fiber 24.2 g96.9%
Sugars 54.5 g
Protein 145 g290.1%
Vitamin A 518.1% Vitamin C 165.3%
Calcium 214.5% Iron 73.1%
*Based on a 2000 Calorie diet
Add beef and mix well; shape into 16 balls.
Place 1 inch apart in an ungreased 15x10 baking pan.
Bake, uncovered, at 400 degrees for 12 minutes or until meat is no longer pink; drain meatballs on paper towels.
Reduce heat to 375 degrees.
Arrange crescent rolls on a greased 15 inch pizza pan forming a ring with pointed ends facing the outer edge of the pan and wide ends overlapping.
Place a meatball on each roll; fold point over meatball and tuck under wide end of roll (meatballs will be visible).
Bake for 15-20 minutes or until rolls are golden brown.
Fill the center of ring with lettuce, tomato, onion, olives, remaining cheese, sour cream and salsa if desired.