Lamb Meatball Wrap Recipes

LAMB MEATBALL WRAP

Lamb Meatball Wrap image

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.

Provided by Dan Churchill

Categories main-dish

Time 1h5m

Yield Makes 8 wraps

Number Of Ingredients 22

Ingredients

1/2 cup quinoa
1 pound ground lamb
1 regular egg
1 teaspoon ground cumin
1/2 teaspoon fennel seeds, ground
4 splashes Tabasco sauce
3 tablespoons plain Greek yogurt
Zest and juice of 1 lime or lemon
1/2 cucumber, roughly chopped
2 teaspoons finely chopped fresh mint
1 bunch flat-leaf parsley, roughly chopped
1/2 Spanish onion, roughly chopped
1 tablespoon olive/macadamia oil
8 flatbreads
Roast Garlic Hummus, recipe follows
4 garlic cloves
100 milliliters (.4 cup) extra-virgin olive oil
Pinch of salt and pepper
3 sprigs rosemary
One 375-milliliter (13.2-ounce) can chickpeas, drained
1/2 cup tahini
Juice of half a lemon

Steps:

Cook the quinoa as directed on the package (see Cook's Note) and allow to cool for 5 minutes.
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.
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.
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.
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.
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.
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.
In a blender, combine your chickpeas, tahini, half the rosemary olive oil and squeeze out your jammy garlic flesh.
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.

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