INGREDIENTS SERVES 4
400g lean lamb mince
1 small onion, finely grated
1 small zucchini, trimmed, grated, squeezed of excess moisture
1 small carrot, peeled, finely grated
¼ cup chopped fresh flat-leaf parsley
1 tbsp olive oil
250g cherry tomatoes, halved
1 Lebanese cucumber, chopped
1 red capsicum, seeded, diced
4 whole grain wraps
⅓ cup babganoush
120g (4 large handfuls) baby spinach leaves
1. Combine mince, onion, zucchini, carrot and half the parsley in a large bowl. Using clean hands, mix together until well combined, season with freshly ground black pepper. Take 1 tablespoon (approximately 25g) of the mixture and roll into balls, repeat to make approximately 28 meatballs.
2. Heat half the oil in a large frying pan over a medium-high heat. Add the meatballs and cook, turning occasionally for 8-10 minutes or until cooked through and golden brown.
3. Meanwhile, combine tomatoes, cucumber, capsicum, remaining parsley and olive oil in a medium bowl. Season with pepper.
4. To serve, spread each wrap with some babaganoush, top with spinach leaves, Greek salad and up to 7 meatballs. Wrap to enclose.