Okay, I’ll admit that it’s possible that I have taken this Taco Fuseday thing a bit too far with this one. These Spaghetti and Meatball Tacos actually use noodles to form a shell. Is that just too crazy? Well, maybe so, but they were fun to make and fun to eat. My kids found them to be fun and interesting and they ate them up. Of course, they eat regular spaghetti and meatballs too, but we all enjoyed the unique fusion of this Taco Fuseday creation.
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
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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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