Creamy Mexican chicken meatballs with roasted cherry tomatoes


December 17, 2014

Creamy Mexican chicken meatballs with roasted cherry tomatoes 0 0 5 0
  • Prep: 20 mins
  • Cook: 6 hrs
  • 20 mins

    6 hrs

    6 hrs 20 mins

  • Yields: 4


500g chicken mince

1 tablespoon chopped coriander

1 egg

1/2 cup breadcrumbs

Olive oil

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.

Submitted by Amanda Kenwright


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