Budget Friendly Meatball and Roasted Veggie Wrap
Simple Healthy Meatball Dinner
4
Serves
20 mins
Prep Time
30 mins
Cook Time
Recipe author
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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High Iron
High Protein
Mince,
Easy,
Lunch,
Everyday,
Family Favourites,
Ingredients
500g Quality Mark beef mince
2 tbsp olive oil
1 red capsicum
i
1 zucchini
i
1 red onion
1 tsp dried rosemary
i
1 tsp dried thyme
i
2 cloves garlic cloves
finely chopped
1 tsp chilli flakes
4 wholemeal wraps
200g hummus
2 large handfuls 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.
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 (409g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
2180 (519)kJ
Protein
40.4g
Total Fat
16.8g
Saturated Fat
4.0g
Carbs
45.5g
Sugars
6.9g
Sodium
462mg
Iron*
5.8mg
* Percentage of recommended daily intake (Aust/NZ)
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