Sriracha Meatball Mini Bowls

For a quick snack or spicy appetizer--try a fun new way to serve meatballs.
Prep 15 Minutes
Total Time 35 Minutes
Servings 6

Ingredient List

  • 1 lb lean (at least 80%) ground beef
  • 1 tablespoon from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
  • 2 tablespoons plus 1 teaspoon Sriracha sauce
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 1/2 cup mayonnaise
  • 1 package (5.1 oz) Old El Paso™ Flour Soft Tortilla Mini Bowls (12 Count)
  • Make it FRESH toppings, as desired (see below)
Recipe Continues Below


  1. Heat oven to 400°F. Line 15x10x1-inch pan with foil; place wire rack in pan.
  2. In medium bowl, stir together beef, taco seasoning mix, 2 tablespoons of the Sriracha sauce and the chiles. Shape mixture into 24 (1 1/2-inch) balls; place on rack. Bake 18 to 20 minutes or until thoroughly cooked and no longer pink in center.
  3. Meanwhile, in small bowl, mix mayonnaise and remaining 1 teaspoon Sriracha sauce. Heat bowls as directed on package. Fill each warmed bowl with 2 meatballs and Sriracha mayonnaise. Serve with Make it FRESH toppings.

Expert Tips

  • Ideas for make it FRESH toppings: shredded lettuce, diced tomatoes, shredded cheese, sliced green onions
  • Increase the Sriracha sauce for more heat!


  • 1 Serving Calories 350 (Calories from Fat 230);  Total Fat 25g (Saturated Fat 6g ,Trans Fat 1/2g);  Cholesterol 55mg;  Sodium 600mg;  Potassium 160mg;  Total Carbohydrate 16g (Dietary Fiber 0g ,Sugars 2g);  Protein 15g
  • % Daily Value: Vitamin A 4%;  Vitamin C 10%;  Calcium 4%;  Iron 10%
  • Exchanges: 1/2 Starch;  1/2 Other Carbohydrate;  3 Fat
  • Carbohydrate Choice: 1
*Percent Daily Values are based on a 2,000 calorie diet

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