Cheesy Chipotle Meatballs

4
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (412.9 g)
  • Calories 939.9
  • Total Fat - 31.5 g
  • Saturated Fat - 10.8 g
  • Cholesterol - 26.5 mg
  • Sodium - 1007.7 mg
  • Total Carbohydrate - 153.4 g
  • Dietary Fiber - 6.9 g
  • Sugars - 84.8 g
  • Protein - 18.2 g
  • Calcium - 416.3 mg
  • Iron - 4.1 mg
  • Vitamin C - 26.1 mg
  • Thiamin - 0.5 mg

Step 1

Heat 1 tablespoon olive oil in a medium, non-stick frying pan over a medium to high heat and add meatballs and cook, turning occasionally for about 8 minutes, or until browned.

Step 2

Add cooking sauce to pan and bring to boil and boil for 2 minutes and then stir in tomatoes and cover with lid and gently boil, for about 5 minutes, or until slightly thickened, uncover and sprinkle with cheese and then replace lid and cook for a further 3 minutes, or until cheese is melted and remove from heat.

Step 3

Heat tortillas according to packet directions and serve meatballs with warm tortillas, cucumber and lettuce (optional).

Tips & Variations


  • Any flavoured meatballs can be used in this recipe, or for a change, try replacing meatballs with chipolatas or thin sausages.

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