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Meatball and Roasted Veggie Wrap

This makes a simple family meal and any leftover meatballs and roasted veggies make great wraps for lunches the next day. Omit the chilli in the meatball mix if the kids don’t like it.

Prep Time

    •    Prep time: 20 minutes
    •    Cook time: 30 minutes
    •    Yield: Serves 4


    •    1 zucchini
    •    1 red onion
    •    100g rocket
    •    1 tub hummus
    •    4 tbsps parsley
    •    1 red capsicum
    •    2 tbsps olive oil
    •    1 tsp chilli flakes
    •    1 small eggplant
    •    1 tsp fresh thyme
    •    500g lean beef mince
    •    4 wholemeal flat breads
    •    2 garlic cloves, chopped
    •    1 tsp fresh rosemary chopped


  1. Pre-heat oven to 180ºC.
  2. Cut all the vegetables into thick slices. Toss them with 1 tbsp olive oil and the rosemary. Place on a baking tray lined with baking paper and cook in oven for 15-20 minutes.
  3. Place the mince in a bowl and season with thyme, garlic and chilli flakes. Shape into little meatballs. Heat a frypan to medium with 1 tbsp olive oil and cook the meatballs for 5 minutes, turning often until golden brown and cooked through.
  4. Warm the flat breads in aluminium foil in the oven for a few minutes. Spread each wrap with 2 tbsp hummus; arrange roasted vegetables on top and then the meatballs. Garnish with parsley and rocket, wrap and cut in half to serve.

This great family recipe is thanks to Australian Beef Recipes at


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