Turkey Taco Meatball Cups
Ingredients
- 1 package (12 oz.) Rosina Turkey Meatballs
- 1 tablespoon extra-virgin olive oil
- ½ red onion, finely diced
- 3 garlic cloves, minced
- 3 tablespoons tomato sauce
- 1 can black beans, drained and rinsed
- 4 tablespoons taco seasoning
- 24 wonton wrappers
- 1 pint cherry tomatoes, quartered
- 2 cups shredded cheddar cheese
- 2 avocados
- ⅓ cup freshly chopped cilantro
- Juice from 1 lime
- Coarse salt and freshly ground black pepper
- Optional: sour cream
Directions
Preheat oven to 350. Cook meatballs according to package instructions. When finished set aside for later use. Heat oil over medium-high heat in a skillet, add the red onion and sauté for 3 minutes. Add the garlic and sauté for 1 more minute. Add the tomato sauce, black beans, taco seasoning and mix together, cook for an additional 2 minutes. Season with salt and pepper. Lightly coat each wonton wrapper with oil and nestle into a muffin tin. Bake in the oven for 3 minutes, to start crisping the wrapper. Remove from the oven and fill each cup with a turkey meatball, bean mixture and cherry tomato. Top with cheese and stick back in the oven for about 8 more minutes, until the cheese melts and the wontons crisp up. While they’re baking, make your guacamole. Cut avocados in half and remove the pit, scoop out the avocado into a bowl and smash. Add the cilantro, lime juice and season with salt - mix to combine all ingredients. Top each turkey cup with a dollop of the guacamole, sour cream (optional) and garish with a sprig of cilantro. Give a squeeze of lime juice over each turkey cup and serve.