Budget Friendly Meatball and Roasted Veggie Wrap
Simple Healthy Meatball Dinner
Beef + Lamb New Zealand
Ideal for picnics or dining al fresco - this tasty wrap is the perfect portable food. Serve with a side salad for extra veg. When capsicum and zucchini are in season this is a super quick recipe to have on hand. In winter change out these vegetables for more affordable root and brassica vegetables and increase the roasting time if necessary.
This recipe is based on Allyson Gofton's original Meatball and roasted veggie wrap recipe.
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. This recipe is based on Allyson Gofton's original Meatball and roasted veggie wrap recipe.
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500g Quality Mark beef mince
2 tbsp olive oil
1 red capsicum
1 red onion
1 tsp dried rosemary
1 tsp dried thyme
2 cloves garlic cloves
1 tsp chilli flakes
4 wholemeal wraps
2 large handfuls salad greens
To Make Filling
Pre-heat the oven to 180ºC.
Cut all the capsicum, zucchini and onion into thick slices. Toss them with 1 tablespoon of the olive oil and the rosemary.
Place on a baking tray lined with baking paper and cook in oven for 15-20 minutes.
Place the mince in a bowl and season with thyme, garlic and chilli flakes.
Shape into little meatballs.
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 (409g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)