La Banderita Meatball Tacos | Justine Schofield Recipe

Ingredients

• 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 La Banderita Family Pack Tortillas
• 500g pork mince
• 500g beef mince
• 1 egg, whisked
• 100g firm ricotta
• Salt and pepper