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Mexican Meatballs
Ingredients
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1 tablespoons olive oil
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1 red pepper, deseeded and very finely diced
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4 spring onions, very finely chopped
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1 sachet Chicken Fajita Seasoning
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450 gram (1 pound) chicken mince
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400 gram (14 ounce) tin chopped tomatoes
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1 tablespoons Worcestershire sauce
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150 millilitre (¼ pint) hot chicken stock
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225 gram (8 ounce) rice, cooked
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4 tortilla wraps
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coriander leaves to garnish
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Schwartz Sea Salt and Black Pepper
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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.
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