Meatball and roasted veggie wrap
A simple and healthy meatball dinner
4
Serves
20 mins
Prep Time
30 mins
Cook Time
Recipe author
Allyson Gofton
Ideal for picnics or dining al fresco - this tasty wrap is the perfect portable food. Serve with a side salad for a more substantial meal.
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Ingredients
500g Quality Mark beef mince
1 red capsicum
1 courgette
1 red onion
1 tsp finely chopped fresh rosemary
2 Tbsp olive oil
1 tsp finely chopped fresh thyme
2 cloves garlic cloves
finely chopped
1 tsp chilli flakes
200g hummus
4 wholemeal wraps
4 Tbsp chopped fresh parsley
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.
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.
Nutrition Information per Serving (319g)
This dish is packed with iron, zinc and vitamin B12 contributing to immunity and energy levels.
Energy
2435kJ (581 kcal)
Protein
39.9g
Total Fat
27.1g
Saturated Fat
6.3g
Carbs
39.8g
Dietary Fibre
g
Sodium
453mg
Iron
7.1mg
Zinc
7.4mg
Vitamin B12
3.5µg
