Some posts on this site contain an affiliate link. Clicking on an affiliate link does not increase the cost of the product if you buy it. It does mean that I MAY make a commission if you purchase the item. Affiliate links are used in an attempt to offset the operational costs incurred by running this website. As an Amazon Associate I earn from qualifying purchases.
Meatballs are a favorite around here. We all like them, but we each have our favorite ways of eating them. This is one of the ways I make them that we all enjoy. Everyone loves the easy cheese sauce this recipe makes. The taco seasoning gives is just enough mild flavor to make it different. If you like you could surely switch the mild for a variety with more heat. These are super easy to make. If you have any left they store well, just be sure to put any leftover sauce you have in the container as well. Here’s how I made them.
Gluten-free Cheesy Taco Meatballs
- 2 lb ground beef
- 2x 1 oz packets taco seasoning (I used Old El Paso mild)
- 1/2 cup potato flakes
- 1 egg
- 16 oz Velveeta cheese
- 12 oz can evaporated milk
- 2 cups Minute Rice (uncooked) or 4 cups cooked rice
Place the ground beef, taco seasoning, potato flakes and egg in a bowl and mix well.
Place the meatballs in the Ninja.
Set the Ninja to oven 350 and cook to brown for 15 minutes.
Remove meatballs and set aside. Leave any juices.
Place the Velveeta and evaporated milk into the Ninja.
Switch Ninja to stovetop medium and cook for 10 minutes, until a sauce is forming.
Put the meatballs back into the Ninja in the sauce.
Switch Ninja to slowcook high and cook for 25 minutes.
While the meatballs are finishing up, prepare the Minute Rice according to instructions on the box.
Serve the meatballs immediately over white rice.