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Taco Meatball Ring

While it looks complicated, this attractive meatball-filled ring is really very easy to assemble. My family loves tacos, and we find that the crescent roll dough is a nice change from the usual tortilla shells or chips. There are never any leftovers when I serve this at a meal or as a party appetizer! —Brenda Johnson, Davison, Michigan
  • Total Time
    Prep: 30 min. Bake: 15 min.
  • Makes
    16 servings


  • 2 cups shredded cheddar cheese, divided
  • 2 tablespoons water
  • 2 to 4 tablespoons taco seasoning
  • 1/2 pound ground beef
  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • 1/2 medium head iceberg lettuce, shredded
  • 1 medium tomato, chopped
  • 4 green onions, sliced
  • 1/2 cup sliced ripe olives
  • 2 jalapeno peppers, sliced
  • Sour cream and salsa, optional


  • In a large bowl, combine 1 cup cheese, water and taco seasoning. Crumble beef over mixture and mix well. Shape into 16 balls.
  • Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400° until meat is no longer pink, about 12 minutes. Drain meatballs on paper towels. Reduce heat to 375°.
  • Arrange crescent rolls on a greased 15-in. pizza pan, forming a ring with pointed ends facing the outer edge of the pan and wide ends overlapping.
  • Place a meatball on each roll; fold point over meatball and tuck under wide end of roll (meatball will be visible). Repeat. Bake until rolls are golden brown, 15-20 minutes.
  • Transfer to a serving platter. Fill the center of the ring with lettuce, tomato, onions, olives, jalapenos, remaining cheese, and sour cream and salsa if desired.

Test Kitchen Tips
  • These meatballs are so satisfying that you'll want to make extras to top your spaghetti or tuck into taco shells.
  • Lining your pizza pan with parchment or nonstick foil (and leaving a little extra hanging over the sides) will help ensure a seamless transfer from pan to platter.

  • Editor's Note
    Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
    Nutrition Facts
    1 piece: 203 calories, 12g fat (5g saturated fat), 24mg cholesterol, 457mg sodium, 14g carbohydrate (3g sugars, 1g fiber), 8g protein.


    Click stars to rate
    Average Rating:
    • LaNeill
      Mar 20, 2020

      No comment left

    • Sue
      Feb 4, 2020

      I made it just as written and it tasted fantastic!! My husband asked for it again.

    • Margaret
      May 9, 2019

      I usually make this on holidays. It's so yummy and everyone enjoys it. There are never any leftovers for me to take home.

    • xlsalbums
      Jan 8, 2015

      This was okay. It did take some time to make it look pretty and even.

    • swwtsue
      Oct 27, 2014

      The tip of roll just covers one meatball on outer edge...not entire center. These are a bit tricky at first...but spectacular for parties.

    • LC_TOH
      Mar 17, 2014

      Sorry but this recipe makes no sense. I ended up with a mass of overlapping dough in the middle. And lettuce wilts and gets really gross when placed on warm bread dough in the middle. I don't want to wait until the meatballs and dough cools, because I want to serve them hot. I ended up serving them separately. It was tasty and fine for my family, but I would NEVER serve this at a party!

    • Orbs
      Feb 10, 2014

      I made this taco meatball ring on Superbowl Sunday. We are vegetarians so I substituted Morning Star Meatless Meatballs for the meatball mixture. I brushed the dough with salsa con queso before baking; and added drained mandarin oranges to the lettuce mixture for the center. It was very tasty.

    • shecomeundone
      Jan 28, 2014

      outstanding !

    • Swubbie
      Jan 19, 2014

      Very good. I have made this twice for company/family and everyone really enjoyed it. No leftovers.

    • dinakaedoll
      Jan 4, 2014

      instead of crescents it be more Mexican flavor with bell peppers halves or corn bread muffins. mini taco shells ring would be ideal too.