Turkey Meatball Taquitos

Our Armanino Turkey Meatballs make it so easy to fill taquitos that the whole family will love. But while they come together in a flash, your taquitos will fry more successfully if you let them rest a bit once they’re filled.


  •  1lb Armanino Turkey Meatballs (about 16), defrosted
  •  2 tablespoons vegetable oil + more for frying
  •  ½ medium onion, diced
  •  2 garlic cloves, finely minced
  •  4 oz can diced green chilies
  •  1 ½ teaspoons chili powder
  •  1 teaspoon ground cumin
  •  ¼ teaspoon garlic powder
  •  ¼ teaspoon kosher salt
  •  ¼ teaspoon ground black pepper
  •  ¼ cup chopped cilantro
  •  1 cup shredded Mexican cheese blend (chihuahua, Monterey jack, cheddar, etc.)
  •  24 6” corn tortillas
For the Topping Bar
  •  salsa
  •  queso dip
  •  sour cream or crema
  •  guacamole
  •  grated cheese – Cheddar, Monterey jack, queso fresco, Cotija
  •  chopped red onion
  •  pickled jalapeños
  •  chopped cilantro
  •  lime wedges


  • Finely chop the defrosted meatballs into smaller pieces, about ¼”-1/8”, place in a large bowl and set aside.
  • Add oil to a large sauté pan and heat over medium high then add the onions and a pinch of salt; sauté until soft and lightly golden, about 5-8 minutes.
  • Add the garlic and sauté until fragrant, about 1 minute.
  • Add the mixture to the chopped meatballs then stir in the green chilies, chili powder, cumin, garlic powder, salt and pepper until well combined.
  • Let cool then stir in the cilantro and cheese. For best results, refrigerate the filling for one hour or overnight.
  • Warm the tortillas, one stack of 12 at a time, either in the microwave wrapped in a cloth towel for 60 seconds or heat individually over a griddle until warm and flexible.
  • Stack the tortillas on a plate and cover with foil or a towel to keep warm and pliable.
  • Lay one warm tortilla on a work surface and spoon about 2 tablespoons of the filling mixture into a line at one end of a tortilla, pressing the filling to clump together.
  • Tightly roll up into a nice tight cigar. Secure with one or two toothpicks.
  • To fry, add about 1 ½” of oil to a large, high sided skillet or wok and heat over medium-high to 350°F (the tortillas should sizzle immediately upon contact with the oil). Take care to ensure 350°F throughout frying, lowering and increasing the heat to maintain temperature.
  • Fry the assembled taquitos as you roll them, for a few minutes on each side, until golden and crispy on all sides.
  • Place fried taquitos on a paper towel lined sheet pan. If desired, keep warm in a 300°F oven. Remove toothpicks before serving.
  • Set up a toppings bar with all your desired ingredients and serve the taquitos hot.
  • To make ahead, fry the taquitos 1-2 hours ahead and set aside. Rewarm in a 375°F oven for 10-15 minutes on a parchment lined sheet pan and serve hot.

Chef’s Tips

  • For best results, refrigerate the finished filling for a few hours or overnight before rolling and frying. It will stick together better allowing a nice, tight roll in the tortilla. Filling can be made up to 3 days ahead.
  • Taquitos fry best as they’re rolled – if allowed to sit, the tortilla will likely split – so roll, skewer with the toothpick and pop into the oil. A natural assembly line will form as one taquito will be done frying when a freshly rolled one is ready to go in the oil.
  • Freeze fried taquitos in a single layer on a sheet pan then pop into a freezer bag for longer storage. Warm in 375°F oven until hot, about 20-25 minutes turning halfway through baking.
24 servings
Prep Time
30 minutes
Cook Time
45 minutes

More Recipes