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Let's Make It
Heat oven to 400°F.
Mix first 6 ingredients until blended; shape into 24 meatballs, using about 2 Tbsp. meat mixture for each. Place on rimmed baking sheet sprayed with cooking spray.
Bake 15 to 17 min. or until done (160ºF). Meanwhile, mix barbecue sauce and dressing.
Fill buns with lettuce and meatballs; serve with sauce.
Serve with a mixed green salad and your favorite fresh fruit to round out the meal.
Prepare using KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, and substituting 1/4 cup TACO BELL® Thick & Chunky Salsa for the barbecue sauce.
Place cooled cooked meatballs in single layer in freezer-weight resealable plastic bag. Lay bag flat on baking sheet, then freeze until meatballs are firm. (Meatballs will freeze individually for easy separation when ready to use.) Filled bag can then be removed from the baking sheet and stored in freezer up to 2 months. Thaw in refrigerator several hours or overnight before using as directed.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.