Meatball and Roasted Veggie Wrap
Simple Healthy Meatball Dinner
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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500g Quality Mark beef mince
1 red capsicum
1 red onion
1 tsp finely chopped fresh rosemary
2 tbsp olive oil
1 tsp finely chopped fresh thyme
2 cloves garlic cloves
1 tsp chilli flakes
4 wholemeal wraps
4 tbsp chopped fresh parsley
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 (319g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)