Ingredients
Scale
- 1 large egg
- 1 large egg yolk
- 1/3 cup grated Parmesan cheese
- 1/4 cup milk
- 1/4 cup finely chopped onion
- 2 tablespoons finely chopped parsley
- 1 pound ground beef
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/4 cup Italian breadcrumbs
- 2 tablespoons olive oil
- 12 (4 inch) flour tortillas
- 3/4 cup marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- Thinly sliced red onion and sliced banana peppers for topping
Instructions
- Whisk egg, yolk, Parmesan, milk, onion, and parsley in a bowl.
- Add ground beef, salt, pepper, and garlic powder. Mix lightly.
- Add breadcrumbs and mix until combined.
- Shape the mixture into 12 meatballs.
- Heat a skillet to medium-high. Add a third of the oil.
- Place a meatball in the skillet, top with a tortilla.
- Use a spatula to smash the tortilla down, spreading the meat to the edges.
- Repeat with more meatballs and tortillas to fill the skillet.
- Cook without moving for 3 to 4 minutes until browned and cooked through.
- Flip the tortillas.
- Top each with 1 tablespoon marinara and 2 tablespoons cheese.
- Cook for 1 more minute.
- Add red onion and banana peppers.
- Fold into a taco shape and serve.
Notes
- Work in batches. Do not overcrowd the skillet.
- Press firmly when smashing to get a thin, even layer.
- Let the meat cook undisturbed to form a crispy crust.
- Use a nonstick skillet or griddle for best results.
- Prepare toppings in advance for quick assembly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Pan-frying
- Cuisine: Fusion
- Diet: Low Lactose
Nutrition
- Serving Size: 1 taco
- Calories: 280
- Sugar: 2g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 75mg