International Seller

Pascal Motafferi

1 450-693-1227, ext 131

Stuffed Taco Meatballs

You know me, I love burgers and tacos, so today I thought I’d show you how to make taco meatballs stuffed with a bunch of ingredients I love. Get ready—the end product is truly delicious!




  1. Preheat BBQ to 400°F.
  2. Combine the ground meats in a bowl, then coat with Texas spice mix. (The Texas spice mix contains salt, and salt added before grilling helps the meat hold together better, making this step critical before grilling.)
  3. Spread parchment paper on your work surface, then form your meatballs by hand. Once the meatball is shaped, flatten it out and place it on the parchment paper. Repeat the process until you’ve used all the meat.
  4. Use a knife to thinly slice the cheese and place a slice in the middle of each flattened meatball.
  5. Add the diced tomato, avocado and shallot on top of the cheese bed of each “meatball”.
  6. In a bowl, mix the sour cream with the New Delhi spice mix, then add some on top of the shallots to keep the meat moist.
  7. Fold each “meatball” onto itself to form smooth balls (the more you handle the meatballs with your hands, the less air they will contain, so be sure to shape them well). Set aside.
  8. In a second bowl, crack the eggs and whisk until smooth.
  9. In another bowl, crumble the corn chips by hand (or with a blender) until they have a crumb-like texture.
  10. Roll each ball in the bowl of eggs, then in the one with the breadcrumbs.
  11. Place the meatballs on the grill in the indirect cooking zone and let them cook for about 16 to 20 minutes, until they reach an internal temperature of at least 165-170°F (make sure to take the temperature of the meat and not the stuffing).  At 200°F, the meat may be too dry. Flip the meatballs halfway through cooking.
  12. Take the meatballs off the grill, serve them with a dash of hot Dragon sauce or honey on top and enjoy.


Happy grilling!