Recipe courtesy of Dan Churchill

Lamb Meatball Wrap

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Here is another "make in bulk" meal. These wraps are great to eat on the run, but feel free to add the meatballs to a salad or some roast veggies to mix it up. Once you make the meatballs, you are free to have them whatever way suits.
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  • Level: Easy
  • Total: 1 hr 5 min
  • Active: 45 min
  • Yield: Makes 8 wraps
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Ingredients

Roasted Garlic Hummus

Directions

  1. Cook the quinoa as directed on the package (see Cook's Note) and allow to cool for 5 minutes.
  2. In a large bowl, use your hands to combine the ground lamb, egg, cumin, fennel, and Tabasco. Roll the mixture into balls about the size of a golf ball and set aside.  
  3. In a small bowl, combine the yogurt, lime zest, cucumber, and mint. In a separate large bowl, combine the parsley, onion, lime juice, and cooked quinoa; set aside.  
  4. In a skillet, heat the oil over high heat. Add the lamb balls and cook all over, turning frequently, until golden brown. The whole process should take 5 to 6 minutes. If you are struggling to keep them cooking evenly, roll the balls against each other or use the edge of the pan to hold them in place.  
  5. To serve, spread some Roasted Garlic Hummus in the middle of a flatbread. On top, evenly divide the quinoa mixture into 8. Pile on 3 meatballs and spoon a dollop of the yogurt mixture over the top. Roll the flatbread like a burrito, tucking in the sides as you go.  

Roasted Garlic Hummus

  1. Preheat oven to 400 degrees F. Place garlic on aluminum foil and drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Roast in the oven for 15 to 20 minutes or until jammy.
  2. In a small saucepan on low heat, combine the rest of your olive oil with your rosemary. Bring to a low bubble and take off the heat, allowing the flavors to marry. Discard rosemary stalks. 
  3. In a blender, combine your chickpeas, tahini, half the rosemary olive oil and squeeze out your jammy garlic flesh. 
  4. Gradually add in the rest of the olive oil as the blender is on, looking for that smooth and creamy consistency. Season accordingly with salt, pepper and lemon juice. 

Cook’s Note

Quinoa is a healthy substitute for rice. It contains significantly less starch, but still has a large amount of fiber. It is high in protein and gluten-free. You can make the wrap without quinoa if you're in a hurry, but it's a fantastic ingredient to help fill you up. A good rule of thumb for cooking quinoa is to use 1 1/2 to 2 cups water to every 1 cup quinoa. Combine quinoa and water in a saucepan, bring to a boil, then reduce the heat to low, set a lid ajar on top of the pan, and simmer for 10 minutes.

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