Description
Flavorful lamb meatballs tossed in a vibrant wrap with a zesty chili-vinegar dressing. A quick, satisfying weeknight meal.
Ingredients
Units
Scale
- 1 lbs (454 g) minced lamb
- 2 cloves garlic
- 2 tsp cumin
- 0.5 tsp ginger
- 2-3 tsp chilli flakes
- 1-1.5 tsp Szechuan peppercorns
- 1 tsp salt
- 4 wraps
- 1 lbs (454 g) assorted tomatoes
- 4 oz (120 g) baby spinach leaves
- 3 tbsp rice wine vinegar
- 1 tsp sesame oil
- 1 tsp chilli oil
- 3 spring onions
- Fresh coriander and/or basil
Instructions
- Mix lamb, garlic, cumin, ginger, chili flakes, Szechuan peppercorns, and salt in a large bowl until thoroughly combined. Roll into small balls (about 30) and refrigerate.
- Wash, quarter, and dry the tomatoes and spinach.
- Make the dressing by mixing vinegar, sesame oil, and chili oil in a small bowl.
- Heat a large frying pan with a dash of oil and fry the meatballs in two batches for 6-8 minutes, stirring frequently to brown evenly.
- Remove the meatballs to a plate lined with kitchen paper to absorb excess fat.
- To assemble: place a wrap on a plate and top with spinach, tomatoes, spring onions, and meatballs. Serve with chili dressing on the side.
Notes
- For extra flavor, marinate the lamb mixture for at least 30 minutes before rolling into meatballs.
- Substitute ground beef or turkey for the lamb for a different flavor profile.
- These wraps are best served immediately, but leftovers can be stored separately (meatballs and wraps) in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 wrap
- Calories: 450
- Sugar: 5
- Sodium: 500
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 40
- Fiber: 5
- Protein: 30
- Cholesterol: 80