INGREDIENTS

24 each  6" Heat Pressed Flour Tortillas (10400)  
1 3/4 lbs.  Ground Beef , 85% lean 
1 3/4 lbs. Ground Lamb  
1 1/2 tsp.  Salt , kosher 
1 tsp.  Cumin , ground 
1 tsp.  Coriander , ground 
1 tsp. Black Pepper  
4 each  Eggs  
3/4 cup  Bread crumbs 
2 Tbsp.  Bread crumbs 
84 oz. Crushed Tomatoes  
1 1/4 cups   Smoky Harissa Paste, see related recipe 
1 1/2 lbs. Pepper Jack Cheese , shredded 

DIRECTIONS

1.) In a bowl, combine beef, lamb, spices, egg, and breadcrumbs and mix well. Create 72, 1 oz. meatballs.

2.) Meanwhile, in a large stock pot over medium heat, combine the crushed tomatoes and Smoky Harissa Paste in a large pot and bring to a simmer. Add the meatballs and simmer for 15 minutes. Reserve hot for service.

3.) To assemble one taco, scoop three meatballs onto a tortilla with 1 oz. of sauce. Top with 1 oz. of shredded cheese. Serve two per order.

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