Today we are mixing Asian and Mexican flavors, and the verdict is that this is a fun combination you must try at home!
As a family we love to try new foods and experiment with ingredients, because when we do, dinner time becomes a valuable learning experience; and these Asian Meatball Tacos are the perfect example.
Since my daughter started eating solids, I’ve exposed her to flavors that may not be so common for traditional baby food. By not been afraid of introducing her to bold ingredients, appropriate to her age of course, she now as a toddler eats the same meals that me and my husband do. We have never even ordered from the kid’s menus when we go out to a restaurant, because she likes pretty much about everything and is not limited to just chicken fingers and grilled cheese sammies. I am certain this has to do with us being adventurous in the kitchen and letting her try all of our creations.
These Asian Meatballs tacos is one of those dishes my daughter really loves. The zesty ginger and the flavorful teriyaki pair really well with fresh vegetables like lettuce and carrots. And what better vessel than the Stand ‘N Stuff™ Taco Shells to hold all that yumminess.
I really encourage you to try this recipe and teach your kids about food around the world and even about the possibilities of trying something new like mixing Asian flavors on a delicious taco.
- 2 pounds ground beef
- 1 medium red onion, small dice
- 3 cloves garlic, finely chopped
- 1 tablespoon ginger powder
- Salt to taste
- 1½ cups panko crumbs
- 1½ cups tablespoons teriyaki sauce
- 1 package (10 count) Old El Paso Stand ‘N Stuff™ Taco Shells
- Optional fillings: Lettuce and Carrots
- Optional garnish: sesame seeds and scallions
- Season ground beef with onions, garlic, ginger and salt to taste.
- Add panko crumbs and 3 tablespoons of teriyaki sauce.
- Mix everything well and form meatballs a tad smaller than standard golf balls size.
- Place meatballs on a baking sheet and bake for about 20 minutes on a 400° oven until golden brown but cooked and juicy in the middle.
- While the meatballs are in the oven, warm up the teriyaki sauce.
- Once the meatballs are out of the oven, place them on a serving bowl and pour the warm teriyaki sauce over them. Toss to make sure they all get a light coating.
- Garnish meatballs with sesame seeds and chopped scallions.
- Warm up tacos following package instructions and serve meatballs inside the tacos over a bed of lettuce and shredded carrots.
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