Meatball Wraps Recipe

I have a 4 3/4 year old. He eats well, but has definite preferences. He’s beginning to be a bit more adventurous, thank goodness!

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I made these tonight for dinner, and he ate them with lots of “MMMMM’s” and “Yum’s”. They are quick to make and are tasty – great for a quick dinner when my son is hungry and complaining. You can see from the photo that I couldn’t wait to try them! You can add in whatever veg and sauces or condiments you like, this is what we had available.

Indian-spiced Meatball Wraps

Meatballs:
400g minced beef or lamb
1 egg
100g breadcrumbs
1 small onion, finely diced
1 1/2 tsp each ground cumin, ground coriander and tumeric
1/2 tsp cinnamon
salt & pepper to taste
2 tbsp chopped coriander
1 clove garlic, crushed
1/2″ ginger, grated

Toppings:
1 packet small flour wraps
1/2 small cabbage, thinly sliced
1 carrot, grated
1/2 small onion, finely sliced
2 tbsp vinegar
1 tbsp olive oil
1 red/orange/yellow pepper, thinly sliced
1/2 cucumber cut into matchsticks
tomato quarters
3 tbsp yogurt
squeeze lemon juice
1/2 tbsp chopped coriander
Mango chutney

Mix all the meatball ingrediants together, then divide into 12 and shape into sausage shapes. Put on a lightly greased tray and bake in the oven for 12-15 minutes at 175’C.

While the meatballs are cooking, mix the carrot, cabbage, onion together, add salt & pepper to taste, then mix in the oil and vinegar. Put the pepper, cucumber, tomato onto a plate. Mix together the yogurt, lemon juice, salt & pepper and coriander together.

Fill the wraps with the vegetables and coleslaw, sauces and meatballs and roll up. Makes 6 wraps with 2 meatballs in each.

You can use different spices – use chilies, cumin and coriander for a Mexican flavour; oregano and thyme for Greek; soy sauce, schezuan peppers, lots of garlic and ginger for Chinese. You can also use lettuce leaves instead of wraps.

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