Christmas meatball wreath
The stand out centre piece of your Christmas table
8 - 10
Serves
25 mins
Prep Time
15 mins
Cook Time
Recipe author
Kirsten McCaffrey
A stand out at the Christmas spread, this meatball wreath is made super easy with the help of Angel Bay's meatballs. We've taken the time to make labneh - a strained thickened yoghurt that is easy to roll into balls and spreadable as well. We've included those instructions, but if pushed for time, bocconcini balls work just as well and are the convenient option.
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Ingredients
Labneh
500g Greek style yoghurt
low fat will not work
salt and pepper
½ cup mint leaves
dried
Wreath
35 (1 packet) Angel Bay Gourmet Beef Meatballs
500g cherry tomatoes
1 cup hummus
½ cup pomegranate aril
lemon zest
to serve
chopped fresh parsley
to serve
Method
The wreath
To make labneh
1
Cook the meatballs according to packet directions.
2
Spread your hummus in a circle on a round plate or platter.
3
Once the meatballs are ready, place them in a circle on top of the hummus.
4
Arrange the cherry tomatoes next to the meatballs and then fill in the gaps with the labneh, alternating between the minted and the plain for texture and colour.
5
Sprinkle over the pomegranate seeds, microgreens and finish with a little lemon zest.
Nutrition Information per Serving (198g)
This nutrition analysis is based on 10 serves.
Energy
1125kJ (269 kcal)
Protein
14.6g
Total Fat
14.8g
Saturated Fat
6.0g
Carbs
12.1g
Dietary Fibre
4.4g
Sodium
323mg
Iron
2.4mg
Zinc
2.2mg
Vitamin B12
0.5µg
