Pork, lemon & rosemary meatball wraps with walnut yogurt dressing

Name: Pork, lemon & rosemary meatball wraps with walnut yogurt dressing
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 500 g 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; 150 g natural yogurt; 50 g walnut pieces, roughly chopped; 25 g pack flat leaf parsley, chopped; 3 tbsp olive oil; 4 wholemeal tortilla wraps, warmed; ½ Essential Cucumber, cut into batons; 90 g bag wild rocket, to serve

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

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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

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