Creamy Mexican chicken meatballs with roasted cherry tomatoes |

Directions1Place cherry tomatoes on an oven tray and drizzle with olive oil. Place in a 200 degree Celsius oven for twenty minutes, turning once or twice. 2 3Combine mince, egg, coriander and 1/2 a sachet of taco seasoning in a bowl. Mix together then form into balls. 4 5Throw rest of ingredients into slow cooker with cherry tomatoes. Drop in meatballs. Cook on low for 6 hours. Use cornflour to thicken up sauce if needed. I served with curly fettuccine and cheese on top. Submitted by Amanda Kenwright (adsbygoogle = window.adsbygoogle || []).push({});