Register
Mexican Meatballs
Ingredients
-
1 tablespoons olive oil
-
1 red pepper, deseeded and very finely diced
-
4 spring onions, very finely chopped
-
1 sachet Chicken Fajita Seasoning
-
450 gram (1 pound) chicken mince
-
400 gram (14 ounce) tin chopped tomatoes
-
1 tablespoons Worcestershire sauce
-
150 millilitre (¼ pint) hot chicken stock
-
225 gram (8 ounce) rice, cooked
-
4 tortilla wraps
-
coriander leaves to garnish
-
Schwartz Sea Salt and Black Pepper
Key Products
- Click here for the recipe or on Make It Tonight (above) for more quick, easy and very tasty ideas.
Instructions
- 1 Heat the oil and fry the pepper and spring onions for a few minutes until softened. Add the sachet contents and fry for 1 minute. Transfer to a large bowl.
- 2 Add the chicken mince and mix together. Divide into 12 balls and place in a large heat proof tray. Grill for 10 minutes, turning occasionally.
- 3 Meanwhile, place the tomatoes, Worcestershire sauce and stock in a saucepan, simmer for 10 minutes. Spoon the rice onto plates. Warm the tortillas in the oven for a few seconds and fold into quarters. Spoon the meatballs on the rice and serve with the sauce and a garnish of coriander.
More To Savour
