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)
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
