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.