Skinny, Mini Mexican Meatball Tostada Appetizers

Delight everyone with these itty, bitty meatballs atop a mini tostada. This is such a yummy and simple appetizer to make that it might just become your go-to recipe! You can make the meatballs in advance and store them in the freezer. When you need them, just defrost in the microwave, assemble the tostadas, and serve! The skinny for each appetizer, 31 calories, 1 gram of fat.  So cute and so fun to eat!
Skinny, Mini Mexican Meatball Tostada Appetizers

Helpful Tips About this Recipe

Makes 48 mini meatball tostadas

Shopping Tips

I used extra lean ground beef found at Trader Joe’s. Most supermarkets sell this type of lean ground beef or use ground turkey.
Tostitos Baked Scoops are sold in most supermarkets. If you can’t find them, serve each meatball on a reduced-fat tortilla chip lined with lettuce, ranch, and salsa.

Freezing Tips

These meatballs freeze great! I like to make the entire recipe and keep them on hand in the freezer for last-minute entertaining or for a yummy snack!

Freestyle SmartPoints 0-Blue
WW Freestyle SmartPoints 1-Green
SKINNY FACTS: for 1 mini meatball tostada (calculated using extra lean beef and Skinny Ranch)
32 calories, 1g fat, 0g sat. fat, 3g protein, 3g carbs, 0g fiber, 79mg sodium, 0g sugar
FACTS: for Freestyle Points for 1 tostada
26 calories, 0g sat. fat, 3g protein, 0g sugar


Skinny, Mini Mexican Meatball Tostada Appetizers

Skinny, Mini Mexican Meatball Tostada Appetizers

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Prep Time 15 minutes
Bake Time: 15 minutes
Total Time 30 minutes
Course Appetizer, Side Dish, Snack
Cuisine American, Mexican
Servings 48
Calories 32 kcal


Ingredients for Meatballs:

  • 1 egg, I like Eggland’s Best eggs
  • 1 cup onions, finely chopped
  • ¼ cup cornmeal
  • 1 (1 oz) package Lawry’s taco seasoning
  • 2 tablespoons salsa
  • 1 pound extra-lean ground beef or turkey, see shopping tips

Ingredients for Tostadas:

  • 48 Tostitos Baked Scoops, see shopping tips
  • 3 cups romaine lettuce, shredded or chopped fine
  • ½   cup The BEST Skinny Ranch Dressing (3 ingredients) or fat-free sour cream or yogurt
  • ½ cup salsa, I like Pace Medium Chunky Salsa or your favorite


  • Preheat oven to 425 degrees. Coat a baking pan with nonstick spray. Set aside.
  • In a large bowl, mix together egg, onions, cornmeal, taco seasonings, and salsa. Add beef or turkey and blend well.
  • Using a  measuring tablespoon, scoop 1 level tablespoon for each meatball and roll into a ball. Repeat to make 48 meatballs. Place meatballs on a baking pan. Bake, uncovered, for about 12 minutes, until cooked completely. These can be prepped in advance and reheated before serving. They also freeze well.
  • To assemble each mini tostada: Place 1 tablespoon lettuce in each baked scoop. Drizzle with ½ teaspoon ranch or sour cream.  Add 1 meatball. Drizzle ½ teaspoon salsa on top of each. Repeat to make 48 meatballs.
  • Serve at once.


Serving: 1tostadaCalories: 32kcalCarbohydrates: 3gProtein: 3gFat: 1gSodium: 79mgGreen Smart Points: 1Plus Points: 1
Tried this recipe?Let me know how it was!

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