Meatball Tacos with Parmesan Shell
- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 3-4
- Category: Main Dish
- Cuisine: Italian
Ingredients
- 4 cups Shredded Parmesan Cheese divided (3 cups total to make the shells, 1 cup for the filler)
- 6 large Meatballs (frozen partially cooked)
- 2 Tbs EVOO (extra virgin olive oil)
- 2 Garlic Cloves
- 500 grams Crushed Tomatoes
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 6 Basil leaves chopped
- 1 cup Ricotta Cheese
- 1 cup Arugula
Instructions
- Heat a medium non-stick frying pan over medium heat
- Add 1/2 cup of Parmesan Cheese creating a flat circle
- Cook 1-2 minutes, then quickly but gently flip it over and cook 20-30 seconds more
- Remove from pan and carefully place it over a drinking glass to mold it into a taco shell shape
- Repeat until 6 Parmesan Cheese Shells are made using a total of 3 cups of Parmesan Cheese
- In a medium frying pan add EVOO and heat over medium heat
- When oil is warm add Garlic, Tomatoes, Salt, and Pepper
- Set the Meatballs in the sauce and cook for 12-15 minutes
- If it starts to get too dry add a little bit of water
- Stir in the chopped Basil
- In each shell, add Arugula, a Meatball, Tomato Sauce, and top with Ricotta and Parmesan
- Serve immediately
- Enjoy!
Notes
It’s important to use Shredded Parmesan vs. Grated Parmesan. Grated Parmesan gets too crumbly and won’t create a proper shell form.
Find it online: https://orgasmikcooking.com/meatball-tacos-parmesan-shell/