Meatball Tacos

2 tbsp extra virgin olive oil

1 brown onion, diced

2 cloves garlic, chopped

1 tsp ground coriander

1 tsp ground cumin

1 x 400g can crushed tomatoes

2 balls of scamorza mozzarella, thinly sliced

Parmesan, to serve

Rocket leaves, to garnish

6 flour tortillas

Meatballs

500g pork mince

500g beef mince

1 egg, whisked

100g firm ricotta

Salt and pepper

Make this with

Family Pack

CATEGORIES

• Taco
• Seafood
• Lunch
• Party Food
• Pescatarian

Step 1

Make the meatballs by mixing all ingredients together in large bowl until well combined. Roll into walnut-sized balls and refrigerate until ready to use.

Step 2

Heat oil in a sauté pan over a medium heat and add the onion and garlic. Once softened, add spices followed by the tomatoes. Rinse the can out with water and add to the sauce. Season with salt and pepper. Place the lid on and cook for 10 minutes until thick and rich.

Step 3

Add the meatballs to the sauce and coat. Place lid on and cook on a low heat for 25-30 minutes.

Step 4

Heat a large pan over a medium heat. Place a tortilla in the pan and lay a few slices of mozzarella on top. Once it melts, remove and scatter over rocket. Top with meatballs and sauce and parmesan.