Creamy Mexican chicken meatballs with roasted cherry tomatoes

Submitted by Amanda Kenwright

Creamy Mexican chicken meatballs with roasted cherry tomatoes

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Serving: 4
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes


  • 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


  • Place 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.
  • Combine mince, egg, coriander and 1/2 a sachet of taco seasoning in a bowl. Mix together then form into balls.
  • Throw 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.

1 thought on “Creamy Mexican chicken meatballs with roasted cherry tomatoes”

  1. I approached this knowing I was short on prep time and a few ingredients, but non-the-less it was very yummy !!

    I skipped the cherry tomatoes, subbing in sundried tomatoes at the same time as putting everything in, and I only had sweet chilli Philly cream cheese rather than plain so used that. Only enough for one packet of taco seasoning, so used Cajun seasoning in the meatballs and taco in the sauce.

    I also subbed pork mince for chicken as chicken has been hard to get of late..

    To thicken I used sour cream as it was going out of date !

    Served with rice as no fettuccine 🙂

    Thank you for the inspiration Amanda.

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