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These were really easy to make, and I think the crushed chips made the meatballs turn out ever so tender. Even with all the flavor in the salsa, something seemed to be lacking. I wonder if some extra garlic might bring the flavor out more. I also think I would prefer these folded up in a nice warm flour tortilla or chewy French bread instead of the bun I used, as the overall texture with the tender meatballs and soft bread was just a little too...soft. It would have been nicer with more substance. Thanks for posting!