October 22, 2018
Comfort Food, Dinner, Poultry,
Chicken, Dairy, Eggs, Mexican, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Weeknight Meals, Stove Top, Sour Cream, Ground Chicken more
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"From one of our national supermarkets and their free monthly magazine July 2018."
Combine the mince, brown onion, garlic, breadcrumbs and egg in a bowl and season and then roll tablespoonfuls of mixture into balls and place on a plate.
Heat oil in a non-stick frying pan over medium heat and cook meatballs, turning occasionally, for 5 minutes or until browned and then stir in cooking sauce and 1/4 cup (60ml) water and then reduce heat to medium-low and simmer for 5 minutes or until meatballs are cooked through and sauce thickens.
Meanwhile, place sour cream and lime juice in a bowl and whisk to combine and then stir in the sugar and season and then add the cabbage, spring onion, red onion and chopped coriander and toss to combine.
Heat a large heavy-based frying pan or chargrill over medium-high heat and cook the tortillas for 30 seconds each side or until lightly charred.
Divide slaw, tortillas and meatball mixture among serving bowls and serve with the coriander sprigs and lime wedges.
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