Smashed Meatball Parm Tacos
Juicy pork meatballs smashed right onto tortillas, sauced with Mutti passata, and topped with melty mozzarella. A weeknight game-changer the whole family loved.
Ingredients
- 1 1/2 lbs ground pork (or your favorite meatball blend)
- 2 eggs
- 1/2 cup seasoned breadcrumbs
- 2 tbsp dried parsley
- 2 tbsp black pepper
- 1/8 cup grated Locatelli cheese
- 1 tbsp salt
- 8 Carb Balance soft taco shells
- Mutti passata, to taste
- 8 slices mozzarella cheese (low-moisture, part-skim)
- Avocado oil spray, for cooking
Instructions
- Mix: Combine ground pork, eggs, breadcrumbs, parsley, pepper, Locatelli, and salt until just combined.
- Shape: Divide into 8 equal golf-ball–sized portions. Press each portion onto a tortilla, meat side out. Any leftover mix can be made into meatballs or patties.
- Sear: Preheat a Blackstone or skillet to medium-high. Spray with avocado oil. Cook tortillas meat-side down for 5–7 minutes.
- Top & melt: Flip. Spoon on passata and add mozzarella. Cover with a lid (or close the Blackstone) until cheese melts and pork reaches 165°F.
- Serve: Remove, add extra sauce if desired, season with salt & pepper, and enjoy hot.
Storage
- Best enjoyed fresh off the griddle
- Leftovers: refrigerate up to 2 days, reheat in skillet or oven
Nutrition
Approximate per taco (8 servings):
- Calories: ~330
- Protein: ~26 g
- Carbs: ~17 g
- Fat: ~18 g
- Fiber: ~10 g
Tip: Crisp the tortillas in batches so they sear evenly. Sprinkle extra Locatelli on top for a cheesy finish.