Skinny, Mini Mexican Meatball Tostada Appetizers

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Delight your guests with these itty, bitty meatballs atop a mini tostada. Perfect to serve during the holiday season and for football season. This is such a yummy and simple appetizer to make that it might just become your go-to recipe! These mini meatballs freeze great too!

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  • 48

Ingredients

  • 1 egg, I like Eggland’s Best eggs
  • 1 cup onions, finely chopped
  • 1/4 cup cornmeal
  • 1 (1 oz) package Lawry’s taco seasoning
  • 2 tablespoons salsa
  • 1 pound extra lean ground beef or turkey, see shopping tip

Preparation

Step 1

1. Preheat oven to 425 degrees. Coat a baking pan with nonstick spray. Set aside.

2. In a large bowl, mix together egg, onions, cornmeal, taco seasonings and salsa.

Add beef or turkey and blend well.

3. Using a  measuring tablespoon, scoop 1 level tablespoon for each meatball and roll into a ball. Repeat to make 48 meatballs. Place meatballs on a baking pan. Bake, uncovered, for about 12 minutes, until cooked completely. These can be prepped in advance and reheated before serving. They also freeze well.

4. To assemble each mini tostada: Place 1 tablespoon lettuce in each baked scoop. Drizzle with ½ teaspoon ranch or sour cream.  Add 1 meatball. Drizzle ½ teaspoon salsa on top of each. Repeat to make 48 meatballs.

5. Serve at once.

Makes 48 mini meatball tostadas

Freezing Tip
These meatballs freeze great! I like to make the entire recipe and keep them on hand in the freezer for last minute entertaining or for a yummy snack!


Weight Watchers (old points) 1

Weight Watchers POINTS PLUS 1

SKINNY FACTS: for 1 mini meatball tostada (calculated using extra lean beef and Nancy’s Skinny Ranch)
32 calories, 1g fat, 3g protein, 3g carbs, 0g fiber, 79mg sodium, 0g sugar

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