adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Smoky chipotle chicken meatballs
Smoky chipotle chicken meatballs
0 Likes
Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Spicy chipotle chicken meatballs in smoky fajita sauce.
Ingredients:
  • 500g Australian Chicken Mince
  • 1/2 brown onion, very finely chopped
  • 70g breadcrumbs
  • 1 Free Range Egg, lightly whisked
  • 225g pkt Old El Paso™ Smoky Chipotle Fajita Cooking Sauce
  • 37.60 gm sour cream
  • 21.00 gm lime juice, or to taste
  • Pinch of sugar
  • 1/4 white cabbage, thinly sliced
  • 3 spring onions, thinly sliced
  • 82.50 ml chopped coriander
  • 10 Old El Paso™ Mini Tortillas
  • Coriander sprigs, to serve
Instructions:
  • In a bowl, mix together the ground meat, brown onion, garlic, breadcrumbs, and egg. Season the mixture. Shape tablespoonfuls of the mixture into balls and place them on a plate.
  • In a non-stick frying pan over medium heat, brown meatballs in oil, turning occasionally for about 5 minutes. Add cooking sauce and 1/4 cup (60ml) water, then simmer on medium-low heat for another 5 minutes until meatballs are cooked through and sauce thickens.
  • In a bowl, combine sour cream and lime juice, whisk together. Season with sugar, then add cabbage, spring onion, red onion, and chopped coriander. Mix everything together until well combined.
  • Preheat a large heavy-based frying pan or chargrill over medium-high heat. Cook the tortillas for 30 seconds on each side until lightly charred.
  • Distribute slaw, tortillas, and meatball mixture into individual serving bowls. Garnish with fresh coriander sprigs and lime wedges before serving.

Similar Recipes