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    Moroccan-inspired meatball wraps

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    *mandatory

    Moroccan-inspired meatball wraps

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4

    Ingredients

    40g Cooks’ Ingredients Soft White Breadcrumbs (or gluten-free alternative)
    1/2 tbsp Cooks’ Ingredients Ras El Hanout
    2 British Blacktail Free Range Medium Eggs, lightly beaten
    2 cloves garlic, crushed
    400g pack 5% beef mince
    125g red cabbage, very finely shredded
    1/2 red onion, thinly sliced
    ½ x 25g pack mint, leaves only
    50ml sherry vinegar
    1 pack 4 Genius Fibre Fest Beetroot Wraps
    100g Essential Reduced Fat Houmous
    90g pack wild rocket

    Method

    1. Preheat the oven to 200°C, gas mark 6 and line a large baking sheet with parchment. Mix the breadcrumbs, spice, eggs, garlic, beef and some seasoning together until just combined. Shape into 12 meatballs and space out on the prepared baking sheet. Bake for 25 minutes, or until cooked through, with no pink meat and the juices run clear.

    2. Meanwhile, scrunch the red cabbage, red onion, mint and vinegar together in a bowl. Season and set aside.

    3. Warm the beetroot wraps according to pack instructions. Spread a spoonful of houmous in the centre of each wrap, top with some rocket, 3 meatballs and some of the cabbage mixture. Roll or fold to eat. Serve with any extra rocket and cabbage salad on the side.

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    Cook’s tip For a vegan version, replace all the meatball ingredients with a 380g pack of vegan soya balls from the freezer aisle and bake according to pack instructions, sprinkling 1 tbsp ras el hanout over them halfway through. 

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