SKINNY-MINI MEXICAN MEATBALL TOSTADA APPETIZERS

By grinder

Ingredients

• 1 egg
• 1 cup onions, finely chopped
• 1/4 cup cornmeal
• 1 {1oz} package Lawry’s taco seasoning
• 2 tablespoons salsa
• 1 lb. extra lean ground beef or turkey

Details

Adapted from keyingredient.com

Preparation

Step 1

Preheat oven to 425°F. Coat a baking pan with nonstick spray. Set aside.

Mix together egg, onions, cornmeal, taco seasonings and salsa. Add beef or turkey and blend well.

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, about 12 minutes, until cooked completely. These can be prepped in advance and reheated before serving. They also freeze well.

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. Serve at once.

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