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Beef Meatball Wrap

A picnic dinner filled with great value

4

Serves

20 mins

Prep Time

30 mins

Cook Time

Beef + Lamb New Zealand

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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High Iron

High Protein

Ingredients

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500g Quality Mark beef mince

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2 Tbsp olive oil

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1 red capsicum

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1 courgette

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1 red onion

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1 tsp dried rosemary

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1 tsp dried thyme

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2 cloves garlic cloves

finely chopped

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1 tsp chilli flakes

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4 wholemeal wraps

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200g hummus

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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