We’ve kept the seasoning mix here mild but you can absolutely ramp up the spice with some chilli flakes or cayenne for extra punch.
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- 1 Tbsp. olive oil
- 24 meatballs
- 1 red onion, thinly sliced
- 2 peppers, deseeded and thinly sliced
- 1 Tbsp. sweet smoked paprika
- 1/2 Tbsp. ground cumin
- 1 tsp. garlic powder
- 1 tsp. dried oregano
- 2 x400g tins chopped tomatoes* We used GH Pantry Partner, Cirio.
- 50 g butter, melted
- 3 tortilla wraps
- 75 g grated mozzarella and cheddar mix
- Fresh parsley or chives, finely chopped, to serve
- Step 1Heat the oil in a large, ovenproof frying pan over a medium heat and pan-fry the meatballs all over for 8-10min until golden. Remove using a slotted spoon and set aside.
- Step 2Add the onion and peppers to the pan and cook for 3-4min until starting to soften. Stir in half the spices and cook for 1 min before adding the chopped tomatoes. Stir to combine then add the meatballs back to the pan and cover with a lid, cooking for 12-15min until the meatballs are cooked through.
- Step 3Meanwhile, stir the remaining spices into the butter. Tear the wraps into smaller pieces and toss with the spiced butter.
- Step 4Preheat the grill to high. Place the tortilla pieces over the top of the dish and sprinkle over the cheese. Grill for 5-6min until the cheese is golden and bubbling. Sprinkle with the herbs to serve.
GH TIP
We’ve used ready made meatballs here for ease, but you could make your own with a mix of pork and beef mince.
*Find out more about our GH Pantry Partners.
Linzi joins the Good Housekeeping team as Kitchen Manager, looking after the brand-new, state-of-the art test and demo kitchens based in the heart of Leicester Square. With over a decade of experience producing food content for leading brands, she’s won awards for her recipes, battled Christmas dinners in July, and spent a lot of time pondering the next big food trend (no more pistachio, please!) Originally from the North East of Scotland, she lives in West London with her Italian husband and twin daughters, feeding them a variety of haggis and ragu - depending on the mood!
