Creamy Mexican chicken meatballs with roasted cherry tomatoes0050
Prep: 20 mins
Cook: 6 hrs
6 hrs 20 mins
500g chicken mince
1 tablespoon chopped coriander
1/2 cup breadcrumbs
2 punnets cherry tomatoes
2 cups chicken stock
2 sachets taco seasoning
1 block light Philadelphia cream cheese
1 tin diced tomatoes
1Place cherry tomatoes on an oven tray and drizzle with olive oil. Place in a 200 degree Celsius oven for twenty minutes, turning once or twice.
3Combine mince, egg, coriander and 1/2 a sachet of taco seasoning in a bowl. Mix together then form into balls.
5Throw rest of ingredients into slow cooker with cherry tomatoes. Drop in meatballs. Cook on low for 6 hours. Use cornflour to thicken up sauce if needed. I served with curly fettuccine and cheese on top.