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Mexican Meatballs
Prep Time
5 Minutes
Cook Time
20 Minutes
Ingredients
12
Servings
4
This spicy Mexican Meatball recipe is created using Schwartz Mix for Chicken Fajitas and is served with a wrap.
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
Cooking tip
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COOKING 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.