Waitrose and Partners
Pork, lemon & rosemary meatball wraps with walnut yogurt dressing

Pork, lemon & rosemary meatball wraps with walnut yogurt dressing

This recipe works well with pork, but can be made just as easily with lamb or beef mince. Make it for one or two, freezing the extra meatballs for later. 

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Gut friendlyHealthyHigh protein1 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

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  • 500g Essential British Pork Mince 8% Fat
  • 2 clove/s garlic, finely chopped
  • 1 Essential Free Range White Egg, beaten
  • 4 anchovy fillets, drained and finely chopped
  • 8 sprig/s rosemary, leaves finely chopped
  • ½ Essential Lemon, scrubbed, zest and juice
  • 150g natural yogurt
  • 50g walnut pieces, roughly chopped
  • ¾ x 25g pack flat leaf parsley, chopped
  • 3 tbsp olive oil
  • 4 wholemeal tortilla wraps, warmed
  • ½ Essential Cucumber, cut into batons
  • 90g bag wild rocket, to serve


  1. Mix together the mince, garlic, egg, anchovies, rosemary, lemon zest and some seasoning in a large bowl until thoroughly combined. The easiest way to do this is with your hands. Roll into small walnut-sized balls (about 16). Chill while you prepare the dressing.

  2. Mix the yogurt with the walnuts, lemon juice, parsley and 1 tbsp oil, then season. Warm the wraps according to pack instructions.

  3. Heat the oil in a nonstick frying pan and fry the meatballs in 2 batches for 8-10 minutes, until golden on all sides and cooked through with no pink meat. Drain on kitchen paper. Pile into the wraps, spoon over the yogurt dressing and top with the cucumber and rocket.


Typical values per serving when made using specific products in recipe


2,365kJ/ 566kcals



Saturated Fat












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