Tacos are an all-time favorite, but there are only so many you can wrap in a shell before craving something new. Enter taco meatballs, bite-sized, saucy, and perfect for snacking or a fast weeknight dinner. They pack classic taco flavor into juicy chicken meatballs, then simmer low and slow in your favorite salsa.
These are made for meal prep. The meatballs chill briefly to hold their shape, then finish in the slow cooker while you go about your day. Serve with crunchy gluten-free chips and extra salsa for that "taco shell" crunch without the fuss. If you're building out your weekly menu, peek at our high protein recipes for more easy wins.
Low in calories and big on protein, they use lean ground chicken and a gluten-free Almond + Flax Paleo Powder for instant taco seasoning. Omit the cheddar for a dairy-free option. You'll love how simple and satisfying these are.
Why you'll love this recipe
- Big taco flavor in a bite-sized, dippable format
- Minimal prep and hands-off slow-cooker finish
- High protein with simple, gluten-free ingredients
- Easy to customize: mild or spicy, dairy or dairy-free
- Meal-prep friendly for snacks, lunches, or dinner bowls
Taco Meatballs Ingredients:
- 1 lb. lean ground chicken
- 1 large egg
- ½ cup Almond + Flax Paleo Powder (you can swap for regular breadcrumbs)
- ½ cup shredded reduced-fat sharp cheddar cheese
- 2 tablespoon hatched green chiles
- 1 teaspoon ground cumin
- 1 ½ cups salsa
For Serving
- 2 oz. Gluten-free tortilla chips (we used Siete brand)
- ½ cup salsa
How to make
Step 1: Prep the mixture
In a medium bowl, combine ground chicken, egg, Almond + Flax Paleo Powder, shredded cheddar, hatched green chiles, and cumin. Mix gently with clean hands until just combined-don't overmix or the meatballs can turn dense.
Step 2: Roll and chill
Line a small baking sheet with parchment. Roll the mixture into 12 even meatballs and place on the sheet. Freeze for 1 hour to firm them up; this helps them keep their shape in the slow cooker.
Step 3: Slow cook
Pour 1 ½ cups salsa into the bottom of your slow cooker. Nestle the chilled meatballs into the salsa in a single layer. Cover and cook on High for 2 hours or Low for 4 hours, until cooked through (internal temperature 165°F).
Step 4: Serve or meal prep
Spoon any remaining salsa from the slow cooker over the meatballs. For snack boxes, divide tortilla chips into the large compartments of 4 MPOF containers with a small cup of salsa. Add 3 meatballs to each 1-cup compartment and top with a little extra salsa.
How to store
- Fridge: Store cooked meatballs (with salsa) in airtight containers for up to 4 days. Keep chips and salsa in separate compartments or containers to maintain crunch.
- Freezer: Freeze meatballs (without chips) in labeled, airtight containers or freezer bags for up to 3 months. For best texture, freeze in a single layer first, then transfer to a bag.
How to reheat
- Microwave: Place meatballs with salsa in a microwave-safe dish, cover loosely, and heat 60-90 seconds, stirring once, until hot. Add fresh chips after heating.
- Oven: Place meatballs and salsa in an oven-safe dish, cover with foil, and bake at 350°F for 12-15 minutes until warmed through. Serve with chips and extra salsa.
Nutrition facts (per serving)
- Calories: 440
- Protein: 28 g
- Carbohydrates: 13 g
- Fat: 23 g
- Fiber: 3 g
(Per serving = 3 meatballs + portion of chips and salsa as packed above.)
How to portion Taco Meatballs?
Grab four dual-compartment meal prep containers and add chips, salsa, and meatballs. We recommend placing the meatballs in the smaller compartment and the chips & salsa in the larger compartment.
More meatballs meal prep recipes:
- One Pan Asian Turkey Meatballs
- Greek Meatballs
- Honey Garlic Mushroom Meatballs
- Molasses Bourbon BBQ Glazed Chicken Meatballs
- One Skillet Spaghetti Squash & Meatballs
- Mozzarella Stuffed Meatballs
- Eggplant Meatballs and Zoodle Meal Prep
- Cranberry BBQ Vegan Meatballs
- Cheesy Keto Chicken Meatballs
- Keto Bacon Sausage Meatballs
- Carrot Meatballs With Mint Cauliflower Rice
- 20 Minute Paleo Thai Almond Butter Turkey Meatballs
- 20 Minute Meatballs
We also have The Ultimate Guide To Meatballs Recipes to ensure the best meatballs every time!
Other tips for making Taco Meatballs:
- Remix this Keto meal prep recipe by experimenting with different types of meatballs. Use any protein you want. From ground chicken to beans!
- Play with different seasonings and cheeses for an authentic taco taste. Try cayenne pepper, garlic powder, onion powder, and cumin, for example.
- Use a flax egg and vegan cheese (or no cheese) to make this recipe vegan.
- Freeze the meatballs for an hour before cooking them in the crockpot.
- If you don't have a crockpot, you can bake your taco meatballs in a casserole dish.
FAQs
Up to 4 days in the fridge when stored in airtight containers. Keep chips separate to preserve crunch.
Yes. Freeze cooked meatballs (salsa optional) for up to 3 months. Thaw overnight in the fridge and reheat as directed.
Use a thick, restaurant-style salsa so it clings to the meatballs. If your salsa is very thin, add 1-2 tablespoon tomato paste to the slow cooker for body.
Final thoughts
These taco meatballs are the kind of meal prep that makes busy weeks easier-protein-packed, versatile, and full of zesty flavor. Prep a batch on Sunday and you've got snacks, lunchbox mains, or a quick dinner ready to go.
If you love this recipe, check out the Workweek Lunch Meal Planner to make healthy meal prep simple and stress-free all week long. Also browse our keto meal prep ideas for more low-carb inspo.
Ingredients
- 1 lb. lean ground chicken
- 1 large egg
- ½ cup Almond + Flax Breading
- ½ cup shredded reduced fat sharp cheddar cheese
- 2 tablespoon hatched green chiles
- 1 teaspoon ground cumin
- 1 ½ cups salsa
For Serving
- 2 oz. Gluten-free tortilla chips Siete brand
- ½ cup salsa
Instructions
- Line a small baking sheet with parchment paper and set aside. Combine ground chicken, Almond + Flax Paleo Powder, egg, shredded cheddar cheese, hatched green chiles, and cumin in a medium mixing bowl and thoroughly mix to combine using hands.
- Roll mixture into 12 balls and place on a baking sheet. Transfer to freezer for 1 hour to firm meatballs.
- Pour salsa in the bottom of the crockpot and place meatballs in salsa. Cover and cook on high for 2 hours or on low for 4 hours.
- Divide tortilla chips between the large compartments of 4 teal MPOF containers and add 1 small cup of salsa. Place 3 meatballs in each of the 1 cup compartments and top with any remaining salsa from the crockpot.
Nutrition
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