Smoky chipotle chook meatballs

Smoky chipotle chook meatballs


Smoky chipotle chook meatballs

The ingredient of Smoky chipotle chook meatballs

  1. 500g Coles RSPCA Approved Australian Chicken Mince
  2. 1/2 brown onion, very finely chopped
  3. 2 garlic cloves, crushed
  4. 1 cup (70g) fresh breadcrumbs (made from day-old bread)
  5. 1 Coles Australian Free Range Egg, lightly whisked
  6. 1 tablespoon olive oil
  7. 225g pkt Old El Pasou2122 Smoky Chipotle Fajita Cooking Sauce
  8. 2 tablespoons bitter cream
  9. 1 tablespoon lime juice, or to taste
  10. Pinch of sugar
  11. 1/four white cabbage, thinly sliced
  12. 3 spring onions, thinly sliced
  13. half small red onion, thinly sliced
  14. 1/three cup chopped coriander
  15. 10 Old El Pasou2122 Mini Tortillas
  16. Coriander sprigs, to serve
  17. Lime wedges, to serve

The instruction how to make Smoky chipotle chook meatballs

  1. Combine the mince, brown onion, garlic, breadcrumbs and egg in a bowl. Season. Roll tablespoonfuls of combination into balls and area on a plate.
  2. Heat oil in a non-stick frying pan over medium heat. Cook meatballs, turning sometimes, for 5 mins or until browned. Stir in cooking sauce and 1/4 cup (60ml) water. Reduce heat to medium-low. Simmer for 5 minutes or till meatballs are cooked via and sauce thickens.
  3. Meanwhile, place sour cream and lime juice in a bowl. Whisk to combine. Stir in the sugar and season. Add the cabbage, spring onion, pink onion and chopped coriander. Toss to mix.
  4. Heat a big heavy-primarily based frying pan or chargrill over medium-high warmth. Cook the tortillas for 30 secs every facet or until gently charred.
  5. Divide slaw, tortillas and meatball aggregate amongst serving bowls. Serve with coriander sprigs and lime wedges.

Nutritions of Smoky chipotle chook meatballs



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