Creamy Mexican chicken meatballs with roasted cherry tomatoes


December 17, 2014

Creamy Mexican chicken meatballs with roasted cherry tomatoes 4 0 5 1
  • 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


1 Review


January 26, 2022

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To thicken I used sour cream as it was going out of date !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