Mexican Meatballs

Mexican Meatballs

Mexican Meatballs

Prep Time
5 Minutes
Cook Time
20 Minutes
This spicy Mexican Meatball recipe is created using Schwartz Mix for Chicken Fajitas and is served with a wrap.
  • 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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  • 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.