Dorito Meatballs are a fun twist on classic meatballs, packed with the bold crunch and cheesy flavor of Doritos right inside. These meatballs mix ground meat with crushed Doritos, making them extra tasty and a little bit crispy on the outside. They’re great for a snack, party finger food, or a unique dinner main that everyone will remember.
I love how easy they are to make and how the Doritos add a surprising texture and flavor punch. It’s like combining two favorites into one — who wouldn’t want that? A tip I always follow is to use your hands to gently shape the meatballs so they hold together well but don’t get too dense. Plus, using crushed Doritos helps save time on seasoning because they already bring a lot of flavor.
My favorite way to serve these is with a dipping sauce on the side, like ranch or a spicy ketchup. They work great at casual get-togethers or even game day gatherings. Every time I make them, friends ask for the recipe because it’s such a fun and tasty surprise. They bring a little crunch and a lot of smiles to the table!
Key Ingredients & Substitutions
Ground Meat: I like mixing beef and pork for juicy meatballs, but using just beef or turkey works too. Turkey gives a lighter option if you want less fat.
Doritos: Nacho Cheese Doritos give a great cheesy crunch. If you want less spice, regular or cool ranch Doritos can change the flavor without losing texture.
Breadcrumbs & Cheese: Breadcrumbs help bind the meat, and Parmesan adds nice flavor depth. For cheese, cheddar cubes inside give a melty surprise, but you can skip or swap for mozzarella.
Oil for Frying: Use a neutral oil like vegetable or canola for frying. You can bake the meatballs instead for a healthier version but expect less crunch.
How Do You Get Dorito Meatballs Crispy Without Falling Apart?
The key to crispy, well-formed meatballs is the coating and gentle handling:
- Mix ingredients gently but well to avoid packing too tightly, which can make meatballs tough.
- Coat each meatball in crushed Doritos crumbs right before frying to get that crunchy crust.
- Use medium heat for frying to brown the outside without burning. Turn carefully to keep the coating intact.
- If baking, spray the meatballs with oil and spread evenly on a baking sheet for a crispier finish.
Equipment You’ll Need
- Large mixing bowl – makes it easy to combine all your ingredients without a mess.
- Rolling pin or food processor – perfect for crushing Doritos into fine crumbs quickly.
- Skillet or frying pan – you’ll fry the meatballs here to get that crispy crust.
- Slotted spoon or tongs – helps you turn and lift meatballs without breaking them.
- Paper towels – great for draining excess oil after frying to keep meatballs crisp.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter, leaner meatball.
- Mix in diced jalapeños or a pinch of cayenne for a spicy kick.
- Add chopped green onions or fresh cilantro for a fresh flavor twist.
- Try stuffing meatballs with pepper jack cheese for an extra melty, spicy center.
How to Make Dorito Meatballs?
Ingredients You’ll Need:
Main Meatball Mixture:
- 1 lb ground beef (or a mix of beef and pork)
- 1 cup crushed Nacho Cheese Doritos (plus extra for coating)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley (plus extra for garnish)
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup finely chopped onion
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
- 1 cup shredded cheddar cheese or cheese cubes (optional, for stuffing)
- Oil for frying (vegetable or canola)
For Serving:
- Nacho cheese sauce or cheese dip
How Much Time Will You Need?
About 15 minutes to prepare and mix the ingredients, 10 minutes to shape and coat the meatballs, and 10 minutes to fry them until golden and cooked through. In total, you’ll spend around 35 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Dorito Crumbs:
Put the Nacho Cheese Doritos into a plastic bag and crush them finely with a rolling pin or pulse gently in a food processor until crumbly. Set aside about half a cup of the crushed Doritos to coat the meatballs later.
2. Mix the Meatball Ingredients:
In a large bowl, combine the ground beef, one cup of the crushed Doritos, breadcrumbs, Parmesan, parsley, garlic, onion, salt, pepper, smoked paprika, and the egg. Use your hands or a spoon to gently mix everything until just combined.
3. Make Cheese-Stuffed Meatballs (Optional):
If you’re using cheese, take about 2 tablespoons of meat mixture, flatten it, place some shredded cheddar or a cheese cube in the center, then carefully wrap the meat mixture around the cheese to seal it inside.
4. Shape and Coat the Meatballs:
Roll the mixture into 1.5-inch meatballs. Then, roll each meatball in the reserved crushed Doritos crumbs to coat them evenly.
5. Fry the Meatballs:
Heat oil in a skillet over medium heat to cover the bottom with about 1/4 inch depth. Fry the meatballs in batches, turning occasionally, until they are browned on all sides and cooked through, about 8 to 10 minutes. Don’t crowd the pan.
6. Drain and Serve:
Remove the cooked meatballs and drain on paper towels to remove excess oil. Serve warm with nacho cheese sauce or cheese dip and garnish with fresh parsley.
Enjoy your crunchy, cheesy Dorito Meatballs — a fun and tasty snack that’s sure to delight everyone!
Can I Use Different Chips Instead of Doritos?
Yes! You can substitute Nacho Cheese Doritos with any flavored chips you like, such as Cool Ranch Doritos or even plain corn chips. Just crush them finely for the best coating and flavor.
Can I Bake the Meatballs Instead of Frying?
Absolutely. To bake, preheat your oven to 400°F (200°C), place the meatballs on a greased baking sheet, and bake for 15-20 minutes or until cooked through. You may lose some crispiness, but it’s a healthier option.
How Should I Store Leftover Meatballs?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water or sauce to keep them moist.
Can I Make the Meatballs Ahead of Time?
Yes! You can prepare and shape the meatballs, then refrigerate them uncovered for up to 1 day before cooking. For longer storage, freeze them on a tray, then transfer to a bag to freeze for up to 3 months.
