Smoky Chipotle Chicken Meatballs

smoky chipotle chicken meatballs

The ingredient of Smoky Chipotle Chicken Meatballs

• 500g coles rspca approved australian chicken mince
• half brown onion very finely chopped
• 2 garlic cloves beaten
• 1 cup 70g fresh breadcrumbs made from day old bread
• 1 coles australian free range egg lightly whisked
• 1 tablespoon olive oil
• 225g pkt old el pasou2122 smoky chipotle fajita cooking sauce
• 2 tablespoons sour cream
• 1 tablespoon lime juice or to flavor
• pinch of sugar
• 1 four white cabbage thinly sliced
• 3 spring onions thinly sliced
• half of small pink onion thinly sliced
• 1 three cup chopped coriander
• 10 old el pasou2122 mini tortillas
• coriander sprigs to serve
• lime wedges to serve

The Instruction of smoky chipotle chicken meatballs

• ufeffcombine the mince brown onion garlic breadcrumbs and egg in a bowl season roll tablespoonfuls of mixture into balls and location on a plate
• heat oil in a non stick frying pan over medium heat cook meatballs turning sometimes for five mins or till browned stir in cooking sauce and 1 4 cup 60ml water reduce heat to medium low simmer for 5 mins or until meatballs are cooked through and sauce thickens
• meanwhile region sour cream and lime juice in a bowl whisk to mix stir in the sugar and season add the cabbage spring onion crimson onion and chopped coriander toss to combine
• heat a large heavy based totally frying pan or chargrill over medium excessive warmth cook the tortillas for 30 secs each aspect or till gently charred
• divide slaw tortillas and meatball aggregate amongst serving bowls serve with coriander sprigs and lime wedges

Nutritions of Smoky Chipotle Chicken Meatballs

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a