Make the Meatballs:

• In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, oregano, cumin, salt, and pepper.

• Mix until well combined, but be careful not to overwork the meat.

• Form the mixture into small meatballs, about 1 to 1.5 inches in diameter (you should get around 16 meatballs).

Cook the Meatballs:

• Heat the olive oil in a large skillet over medium heat.

• Add the meatballs to the skillet, making sure not to overcrowd them.

• Cook for about 3-4 minutes on each side, or until browned and cooked through (internal temperature should reach 160°F or 71°C).

• Once cooked, remove from the skillet and set aside.

Smash the Meatballs:

• Once the meatballs have rested for a few minutes, use a spatula to gently smash each meatball flat. This will help them fit better into the taco shell and give them a crispy edge.

Prepare the Tortillas:

• While the meatballs are resting, warm your tortillas in a dry skillet or on a griddle for 20-30 seconds per side, until soft and pliable.

Assemble the Tacos:

• Place one or two smashed meatballs in the center of each tortilla.

• Top with shredded lettuce, diced tomatoes, red onions, and shredded cheese.

• Drizzle with sour cream or Greek yogurt, and squeeze fresh lime juice over the top for added zest.

• Add salsa or hot sauce for some heat if desired, and garnish with fresh cilantro.

Serve:

• Serve the Meatball Smash Tacos immediately with your favorite sides, and enjoy!