Beef meatball wrap
A picnic dinner filled with great value
4
Serves
20 mins
Prep Time
30 mins
Cook Time
Recipe author
Beef + Lamb New Zealand
A great way to use up leftover meatballs and roast vegetables in healthy wrap. Truly portable, these make a winning picnic meal that's healthy and delicious.
This recipe is based on Allyson Gofton's original Meatball and roasted veggie wrap recipe.
A great way to use up leftover meatballs and roast vegetables in healthy wrap. Truly portable, these make a winning picnic meal that's healthy and delicious.
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Ingredients
500g Quality Mark beef mince
2 Tbsp olive oil
1 red capsicum
i
1 courgette
i
1 red onion
1 tsp dried rosemary
i
1 tsp dried thyme
i
2 cloves garlic cloves
finely chopped
1 tsp chilli flakes
4 wholemeal wraps
200g hummus
2 cups salad greens
or lettuce
Method
To Make Filling
To Assemble
1
Pre-heat the oven to 180ºC.
2
Cut all the capsicum, zucchini and onion into thick slices. Toss them with 1 tablespoon of the olive oil and the rosemary.
3
Place on a baking tray lined with baking paper and cook in oven for 15-20 minutes.
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4
Place the mince in a bowl and season with thyme, garlic and chilli flakes.
5
Shape into little meatballs.
6
Heat a frypan to medium with the remaining olive oil and cook the meatballs for 5 minutes, turning often until golden brown and cooked through.
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Nutrition Information per Serving (409g)
This dish is packed with iron, zinc and vitamin B12 contributing to immunity and energy levels.
Energy
2180kJ (519 kcal)
Protein
40.4g
Total Fat
16.8g
Saturated Fat
4.0g
Carbs
45.5g
Dietary Fibre
12.2g
Sodium
462mg
Iron
5.8mg
Zinc
7.7mg
Vitamin B12
1.1µg
