Name: The BEST Skillet Taco Meatballs
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 cup chopped bell pepper; 1 cup chopped onion; 1 1/2 tsp. chopped garlic; 1 cup canned crushed tomatoes; 2 tsp. ground cumin; 1 1/2 tsp. chili powder; 1/2 tsp. salt; 1/4 tsp. onion powder; 1/4 tsp. paprika; 1 lb. raw extra-lean ground beef (4% fat or less), or HG Alternative; 1/4 cup whole-wheat panko breadcrumbs; 1/4 cup egg whites (about 2 large eggs’ worth); 1/2 cup shredded reduced-fat Mexican-blend cheese

These skillet taco meatballs transform classic taco flavors into hearty, cheese-topped meatballs that make for a satisfying and protein-packed meal. Simmered in a flavorful tomato sauce and topped with melted cheese, these meatballs deliver all the flavor of tacos in a fun new format.

Why You’ll Love This Recipe

These skillet taco meatballs offer the perfect combination of convenience and flavor. They’re a one-pan wonder that delivers a protein-rich meal with minimal cleanup. The meatballs are tender and juicy, seasoned with classic taco spices, and bathed in a rich tomato sauce that’s infused with sautéed vegetables. Topped with melted cheese, they’re a crowd-pleasing dish that works for weeknight dinners or casual entertaining. Plus, they’re relatively low in calories while still being satisfying and delicious.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Bell pepper adds a sweet flavor and crunchy texture to the sauce while providing vitamin C and antioxidants. You can use any color bell pepper you have on hand, though red and orange ones tend to be slightly sweeter than green.

Onion forms the aromatic foundation of both the sauce and the meatballs. It provides depth of flavor and a subtle sweetness when cooked down. Yellow or white onions work well in this recipe.

Garlic brings essential pungent flavor to the sauce that pairs perfectly with the taco seasonings. Fresh garlic provides the best flavor, but pre-minced garlic can be substituted in a pinch.

Canned crushed tomatoes create the base for the rich sauce. They provide natural sweetness and acidity that balances the savory meatballs. If you only have diced tomatoes, you can blend them briefly for a similar texture.

Ground cumin is a quintessential taco spice that adds earthy, warm notes to both the meatballs and the sauce. It’s a cornerstone of Mexican-inspired flavors.

Chili powder brings moderate heat and complexity. The standard American chili powder blend includes several spices already mixed together, making it convenient for recipes like this.

Salt enhances all the other flavors in the dish and is essential for well-seasoned meatballs. Kosher salt is preferable, but table salt works fine—just use slightly less.

Onion powder intensifies the onion flavor without adding additional moisture or pieces to the meatballs. It helps distribute onion flavor throughout every bite.

Paprika adds a subtle smoky flavor and a beautiful red color to both the sauce and meatballs. If you have smoked paprika, it can add even more depth.

Extra-lean ground beef keeps the meatballs juicy while limiting excess fat. The recipe is specifically designed for very lean beef (4% fat or less) to keep the calories reasonable.

Whole-wheat panko breadcrumbs help bind the meatballs while keeping them light and tender. The whole wheat variety adds a nutrition boost over regular breadcrumbs.

Egg whites act as the primary binder for the meatballs, helping them hold their shape during cooking without adding the fat that would come with whole eggs.

Reduced-fat Mexican-blend cheese brings everything together with a melty, savory topping that adds calcium and protein while keeping the dish satisfying.

Directions

Begin by heating an extra-large skillet sprayed with nonstick spray over medium-high heat. Add the chopped bell pepper and onion, cooking and stirring until they begin to soften, about 4 minutes.
Add the chopped garlic to the skillet and continue cooking for another 2 minutes, until the garlic becomes fragrant.
Transfer the cooked vegetables to a large bowl. Add the crushed tomatoes, 1 teaspoon cumin, 1/2 teaspoon chili powder, 1/4 teaspoon salt, 1/8 teaspoon onion powder, and 1/8 teaspoon paprika. Mix everything thoroughly to create your sauce.
In another large bowl, combine the ground beef, whole-wheat panko breadcrumbs, egg whites, and the remaining seasonings (1 teaspoon cumin, 1 teaspoon chili powder, 1/4 teaspoon salt, 1/8 teaspoon onion powder, and 1/8 teaspoon paprika). Mix thoroughly until all ingredients are well combined.
Form the meat mixture into 20 evenly-sized meatballs, pressing firmly to ensure they hold their shape.
Clean the skillet if needed, respray with nonstick spray, and return to medium-high heat. Place the meatballs in the skillet and cook, rotating them until they’re browned on all sides, about 5 minutes.
Reduce the heat to medium-low. Carefully add the tomato sauce mixture, making sure to coat the meatballs. Cover the skillet and cook for 10 minutes, or until the meatballs are fully cooked through.
Rearrange the meatballs so they’re close together in the center of the skillet. Sprinkle the shredded cheese over the top, cover again, and cook for 2 more minutes until the cheese is completely melted.
Serve hot, directly from the skillet for an impressive presentation, or transfer to a serving dish.

Servings and Timing

This recipe makes 4 servings, with each serving containing 5 meatballs with sauce. Each portion contains 263 calories, 8g total fat (3.5g saturated fat), 640mg sodium, 15.5g carbs, 3.5g fiber, 5.5g sugars, and an impressive 31g protein, making it a nutritious and satisfying meal option.

Preparation time is approximately 20 minutes, while cooking takes about 25 minutes, for a total time of 45 minutes from start to finish. This makes it a feasible weeknight dinner option when you’re looking for something hearty but don’t want to spend hours in the kitchen.

Variations

Turkey Meatballs: As noted in the recipe alternative, you can substitute lean ground turkey (7% fat or less) for the beef. This will slightly increase the calories to 278 per serving but provides a different flavor profile.

Spicy Version: Add 1/4 to 1/2 teaspoon of cayenne pepper to the meatball mixture and/or the sauce for a spicier kick.

Bean Addition: Mix 1/2 cup of finely chopped black beans into the sauce for added fiber and to stretch the meal further.

Mediterranean Twist: Replace the Mexican-blend cheese with feta, use oregano instead of chili powder, and add olives to the sauce for a Mediterranean variation.

Vegetarian Option: Replace the beef with a mixture of finely chopped mushrooms, black beans, and walnuts processed together for a meat-free alternative.

Serving Variations: Serve these meatballs over cauliflower rice, wrapped in lettuce leaves, or with a side of roasted vegetables for a complete meal.

Storage/Reheating

Refrigeration: Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3-4 days. Keep the sauce with the meatballs to prevent them from drying out.

Freezing: These meatballs freeze excellently! Allow them to cool completely, then transfer to a freezer-safe container or bag. Freeze for up to 3 months. For best results, freeze the meatballs and sauce together.

Reheating from Refrigerated: Microwave: Place meatballs and sauce in a microwave-safe dish, cover loosely, and heat for 2-3 minutes, stirring halfway through. Stovetop: Reheat in a covered skillet over medium-low heat, adding a tablespoon of water if needed to prevent sticking, until heated through (about 5-7 minutes).

Reheating from Frozen: Thaw overnight in the refrigerator for best results, then reheat using one of the methods above. Alternatively, reheat directly from frozen in a covered skillet with a tablespoon of water added, over low heat until completely heated through (about 15-20 minutes).

Meal Prep Tip: Make a double batch and freeze in individual portions for quick future meals.

FAQs

Can I use regular ground beef instead of extra-lean?

Yes, you can use regular ground beef with a higher fat content, but keep in mind this will increase the calorie and fat content of the finished dish. You may also need to drain some fat after browning the meatballs.

What can I use instead of whole-wheat panko breadcrumbs?

Regular panko breadcrumbs, plain breadcrumbs, or even crushed crackers can work as substitutes. For a gluten-free option, try using certified gluten-free breadcrumbs or crushed gluten-free crackers.

How do I know when the meatballs are fully cooked?

The safest way is to use a meat thermometer—the internal temperature should reach 160°F (71°C) for beef meatballs. Alternatively, cut one open; it should be completely browned throughout with no pink remaining.

Can I make these meatballs ahead of time?

Absolutely! You can prepare the meatballs (uncooked) up to a day ahead and refrigerate them, or even freeze them raw. You can also cook the entire dish and refrigerate or freeze it for later reheating.

What if I don’t have an extra-large skillet?

You can use a regular large skillet and cook the meatballs in batches if needed. Alternatively, you can brown the meatballs in a skillet and then transfer everything to a Dutch oven or baking dish to finish cooking.

Can I add vegetables to the sauce?

Yes! Consider adding diced zucchini, corn, or spinach to the sauce for extra nutrition and flavor. Add firmer vegetables like zucchini when you’re sautéing the peppers and onions; add leafy greens like spinach during the last few minutes of cooking.

Are these meatballs spicy?

As written, the recipe has a mild to moderate level of spice. If you’re sensitive to spice, you can reduce the amount of chili powder. If you prefer more heat, add some cayenne pepper or diced jalapeños.

What can I serve with these meatballs?

These meatballs pair well with rice, cauliflower rice, a side salad, or wrapped in warm tortillas. They’re also delicious over zucchini noodles or with a side of roasted vegetables.

Can I use egg substitutes instead of egg whites?

Yes, commercial egg replacers can work for binding the meatballs. Two tablespoons of ground flaxseed mixed with 6 tablespoons of water (let sit for 5 minutes to gel) can also work as a vegan alternative, though it will change the flavor profile.

How can I reduce the sodium in this recipe?

To reduce sodium, use no-salt-added crushed tomatoes and reduce the added salt by half. You can also look for lower-sodium cheese options or use a bit less cheese overall.

Conclusion

These Skillet Taco Meatballs offer a creative and delicious twist on traditional tacos, combining all the flavors you love in a satisfying one-pan meal. With their perfect balance of protein, vegetables, and spices, they’re both nutritious and flavorful—not to mention easy to prepare. The recipe is versatile enough to accommodate different dietary preferences and can be adjusted to suit your taste for spice and flavor. Whether you’re serving these for a weeknight family dinner or meal prepping for busy days ahead, these taco-inspired meatballs are sure to become a regular in your recipe rotation. The combination of juicy meatballs, flavorful sauce, and melted cheese creates a comforting dish that takes minimal effort but delivers maximum satisfaction.

The BEST Skillet Taco Meatballs