Quick Smokey Beef & Cheddar Meatball Tacos
with BBQ Mayo Slaw- Gluten
- Wheat
- Eggs
- Soy
- Milk
- Soy
- May contain traces of allergens
- Milk
Who said meatballs can only be in pasta dishes? We've thrown the rule book out the window and packed American-spiced meatballs into mini tortilla wraps! With spinach, slaw and bright cheddar cheese, you'll be thanking us later!
Ingredients
1
carrot
1 packet
beef mince
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 bag
shredded cabbage mix
1 bag
baby spinach leaves
6
mini flour tortillas
(Contains: Gluten, Wheat, Soy; May be present: Soy, Milk.)
1 sachet
All-American spice blend
1 packet
BBQ mayo
(Contains: Eggs; May be present: Milk.)
1 packet
Cheddar cheese
(Contains: Milk;)
Not included in your delivery
olive oil
1
egg
(Contains: Eggs;)
Utensils
Cooking Steps
• Grate carrot. • In a medium bowl, combine beef mince, All-American spice blend, fine breadcrumbs, the egg and a pinch of salt. • Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs (5-6 per person). Transfer to a plate.
Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into meatballs! Make sure to wash your hands well afterwards.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded).
• Meanwhile, in a large bowl, combine shredded cabbage mix, carrot, baby spinach leaves, half the BBQ mayo and a drizzle of olive oil. Season. • Microwave mini flourtortillas on a plate in 10 second bursts, until warmed through.
Little cooks: Take the lead by tossing the slaw!
• Halve meatballs. Spread each tortilla with the remaining mayo. • Top with BBQ mayo slaw and American-spiced beef meatballs. • Sprinkle over Cheddar cheese to serve. Enjoy!
