These were a HIT!  Even M, our resident vegetarian, ate dinner tonight thanks to kid-friendly mountain bread and do-it-yourself veges to fill up the wrap with.

Meatball Wraps

250g beef or lamb mince (we used lamb)

1 small carrot, coarsely grated

1/4 cup dried breadcrumbs

2 Tbsp chopped parsley (left it out as not enough in herb garden to pick)

1 egg, lightly beaten

1 Tbsp tomato sauce

Mountain or Lavash bread, hummus, shredded lettuce, red capsicum (seeded and thinly sliced) and grated tasty cheese.

1. Preheat oven to moderate 180C.  Line a baking tray with baking paper (I just spray the tray with oil).
2. In a bowl, combine mince, carrot, breadcrumbs, parsley, egg and tomato sauce.  Season to taste
3. Mould tablespoonfuls of mince mixture into balls (or wing it and grab little bits with your fingers).  Place on prepared baking tray.  Bake for 15-20 minutes until golden and cooked through.  Drain on paper towel.
4. Spread bread with hummus.  Top with lettuce, capsicum, cheese and halved meatballs.  Roll up and serve.

(From Woman’s Day Marvellous Mince & More)

I doubled the recipe, which made up roughly 30 meatballs, and there are some leftover for Alex to take to work for lunch tomorrow.  There are some tips included with the recipe such as using tomato chutney in place of hummus, rocket or tabbouli instead of lettuce, and crumbled feta instead of grated cheese.  I was thankful for the hummus though, because as I mentioned the small vegetarian above, it meant he got some protein with his meal.  G just had mounds of ingredients on his plate and played around with the mountain bread.  A thoroughly enjoyed meal that we will SO be having again.

xx