Eyeball Tacos

12 frozen meatballs, thawed and halved
1 jar (8 oz) taco sauce
2 cups shredded romaine lettuce
2 cups alfalfa sprouts
12 taco shells
½ cup shredded cheddar cheese
About 2 Tbsp sour cream
12 pimiento-stuffed green olives, halved

With small knife, cut ¼” wide, ¼” deep hole in center of rounded side of each meatball half. In pot over medium heat, combine meatballs with ½ cup taco sauce; cook until heated through, 7-8 minutes. Cool slightly.

Meanwhile, divide lettuce and sprouts among taco shells. Top with remaining taco sauce; sprinkle with cheese. Fill hole in each meatball with about ¼ tsp sour cream. Place to meatball halves in each taco. Makes 12 tacos.