Crispy Meatball Sub Street Tacos

1. 1

   In a bowl, whisk together the egg, egg yolk, Parmesan cheese, milk, onion, and parsley with a fork until well combined.

2. 2

   Add the meat, season with salt, pepper, and garlic powder, and mix until just combined; add the breadcrumbs and mix again until evenly combined.

3. 3

   Roll the meat mixture into 12 meatballs.

4. 4

   Heat a large nonstick skillet or griddle over medium-high heat.

5. 5

   Working in batches, drizzle about 1/3 of the olive oil over the skillet.

6. 6

   Place a meatball on the hot skillet and set a tortilla on top; using a spatula, carefully press the tortilla down over the meatball, spreading the meat slightly until it reaches the edges of the tortilla in an even layer; repeat with as many meatballs and tortillas as will fit in the skillet or on the griddle.

7. 7

   Cook, without moving, for about 3 to 4 minutes, or until browned and cooked through.

8. 8

   Flip the tortillas and top each with 1 tablespoon marinara and 2 tablespoons cheese; cook for 1 minute, then add onions and banana peppers; fold into a taco shape and serve.

• Calories 742.39 kcal High
• Protein 38.09 g Good Source
• Carbs 44.55 g Moderate
• Total Fat 45.06 g High
• Saturated Fat 21.06 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 147.73 mg High
• Sodium 1401.44 mg High
• Fiber 1.0 g Low Source
• Sugar 3.36 g Moderate
• Added Sugar 0.18 g Low Source
• Calcium 691.14 mg Good Source
• Iron 3.36 mg Moderate
• Potassium 154.28 mg Low Source
• Vitamin A 214.1 mcg_rae Good Source
• Vitamin C 1.97 mg Low Source
• Vitamin D 0.61 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Corn 🌽
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅