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Meatball and Roasted Veggie Wrap

Simple Healthy Meatball Dinner

4

Serves

20 mins

Prep Time

30 mins

Cook Time

Allyson Gofton

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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High Iron

Low Fat

Low Sodium

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Mince,

Easy,

Lunch,

Everyday,

Family Favourites,

Ingredients

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500g Quality Mark beef mince

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1 red capsicum

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1 zucchini

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1 red onions

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1 tsp fresh rosemary

chopped

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2 tbsp olive oil

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1 tsp fresh thyme

chopped

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2 cloves garlic cloves

finely chopped

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1 tsp chilli flakes

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200g hummus

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4 wholemeal wraps

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4 tbsp parsley

Method

To Make Filling

To Assemble

1

Pre-heat the oven to 180ÂșC.

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.

More info

Nutrition Information per Serving (319g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

2435 (581)kJ

Protein

39.9g

Total Fat

27.1g

Saturated Fat

6.3g

Carbs

39.8g

Sugars

3.7g

Sodium

453mg

Iron*

7.1mg

* Percentage of recommended daily intake (Aust/NZ)

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