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Taco Meatball Ring

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Total Time
Prep: 30 min. Bake: 15 min.

By Taste Of Home Editorial Team

Recipe by Brenda Johnson, Davison, Michigan

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 04, 2023

While it looks complicated, this attractive meatball-filled ring is really very easy to assemble. My family loves tacos, and we find that the crescent roll dough is a nice change from the usual tortilla shells or chips. —Brenda Johnson, Davison, Michigan


Test Kitchen Tips
  • These meatballs are so satisfying that you'll want to make extras to top your spaghetti or tuck into taco shells.
  • Lining your pizza pan with parchment or nonstick foil (and leaving a little extra hanging over the sides) will help ensure a seamless transfer from pan to platter.

    • Peppers (Hot)

    Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

    Watch How to Make Taco Meatball Ring

    Test Kitchen Approved

    Taco Meatball Ring

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    Yield: 16 servings
    Prep: 30 min
    Cook: 15 min
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    Ingredients

    • 2 cups shredded cheddar cheese, divided
    • 2 tablespoons water
    • 2 to 4 tablespoons taco seasoning
    • 1/2 pound ground beef
    • 2 tubes (8 ounces each) refrigerated crescent rolls
    • 1/2 medium head iceberg lettuce, shredded
    • 1 medium tomato, chopped
    • 4 green onions, sliced
    • 1/2 cup sliced ripe olives
    • 2 jalapeno peppers, sliced
    • Optional: Sour cream and salsa
    Text Ingredients

    Directions

    1. In a large bowl, combine 1 cup cheese, water and taco seasoning. Crumble beef over mixture and mix lightly but thoroughly. Shape into 16 balls.
    2. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400° until meat is no longer pink, about 12 minutes. Drain meatballs on paper towels. Reduce heat to 375°.
    3. Arrange crescent rolls on a greased 15-in. pizza pan, forming a ring with pointed ends facing the outer edge of the pan and wide ends overlapping.
    4. Place a meatball on each roll; fold pointed end over meatball and tuck under wide end of roll (meatball will be visible). Repeat. Bake until rolls are golden brown, 15-20 minutes.
    5. Transfer to a serving platter. Fill the center of the ring with lettuce, tomato, onions, olives, jalapenos, remaining cheese and, if desired, sour cream and salsa.

    Nutrition Facts

    1 piece: 203 calories, 12g fat (5g saturated fat), 24mg cholesterol, 457mg sodium, 14g carbohydrate (3g sugars, 1g fiber), 8g protein.
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