There’s something about “special occasion” food that creates the need to mourn it. It’s an occasional meal, so you have to make it perfect! That’s what I made with meatballs. I used the same recipe every time, made sure the spices were perfect and varied, and doubted myself every time I added more onions or breadcrumbs. It was a good meatball. I got tired of that meatball.

As with most dishes, I had to free myself from the constraints of one specific recipe. To do that, I had to pare down the meatball ingredients to the core components: ground beef, spices, and moist breadcrumbs. Other ingredients, like minced onion, garlic, or egg, can add flavor and change the texture, but they’re also completely optional. Preparing fresh ingredients can be time-consuming, and their flavor is subtle for the work they require, so I left those out. You know what other step I left out? Measuring out a laundry list of dry spices. Instead, I let taco seasoning take over.

That doesn’t mean my meatballs are bland. Quite the opposite. I can use fajita mix. French onion dip powder mix. Ranch seasoning packets. These pre-mixed packets are packed with robust flavor, so you don’t have to measure out seven different powdered ingredients, and they’re dirt cheap—often a dollar or less. Plus, I didn’t even use a whole packet, because I don’t want my meatballs to taste entirely like taco night. The kick of garlic, cumin, spice, and a little sweetness in the Taco Bell packet I used complemented the tomato sauce I finished the dish with. It didn’t read “taco”; it tasted nuanced and balanced: acidity and a hint of smoke.

To make everyday meatballs, start by hydrating the dry ingredients. Add one to two tablespoons of your favorite dry seasoning packet to the breadcrumbs in a bowl. Mix them with a few tablespoons of liquid.