Food Network Cheesy Stuffed Taco Meatballs Recipe

Total time: 35 minutes

Keto Friendliness Gauge

Net Carbs are 5% of calories per serving, at 12g per serving. This food is keto-friendly.

How keto-friendly is Food Network Cheesy Stuffed Taco Meatballs? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

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Keto & Health Insights for Food Network Cheesy Stuffed Taco Meatballs Recipe

  • Net Carbs are 5% of calories per serving, at 12g per serving. This meal falls within the range for standard keto diet guidelines (at or under 25g of net carbs). If your daily net carb quota is 25g and if this food almost equals that much, consider whether you're going to eat more food later. Always take into account any foods you've already consumed. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.

Food Network Cheesy Stuffed Taco Meatballs Recipe Nutrition Label

Nutrition Facts

Serving Size: 10 servings   ( 84 g )
Amount Per Serving
Calories: 245
Total Fat: 16g
Saturated Fat: 6g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 7g
Trans Fat: 0g
Cholesterol: 57mg
Sodium: 276mg
Total Carbohydrates: 13g
Dietary Fiber: 1g
Sugar: 1g
Protein: 12g
Calcium: 74mg Iron: 2mg
Potassium: 249mg Vitamin A: 43mcg
Vitamin C: 1mg Vitamin D: 0mcg

Ingredients

  • 3/4 pound ground beef
  • 1 link fresh chorizo (3 to 4 ounces), casing removed
  • 1 large egg
  • 1/4 cup fine yellow cornmeal
  • 2 tablespoons tomato paste
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon granulated onion
  • Kosher salt and freshly ground black pepper
  • 2 cups corn tortilla chips
  • 2 ounces Cheddar, cut into 30 cubes just under 1/2 inch thick
  • Shredded iceberg lettuce, guacamole, pico de gallo and sour cream, for serving

Instructions

Visit Food Network's website to view the recipe instructions. (Via Edamam)