Italian Pork Meatball Wraps

20 minutes + 35 minutes Serves 6

Ingredients

  • Pork Meatballs:
  • 500g pork mince
  • 1 clove garlic, crushed
  • 1/2 onion, finely chopped
  • 1/2 tsp ground cumin
  • 1 egg
  • 1/2 cup chopped Italian parsley
  • 1/4 cup breadcrumbs
  • 1/2 tsp salt
  • 1 Tbsp olive oil, to cook
  • Sauce:
  • 2 Tbsp olive oil
  • 1 onion, thinly sliced
  • 1 tsp oregano
  • 400g can diced tomatoes
  • 1 cup chicken stock
  • To Serve:
  • 6 tortillas
  • 1 1/2 cups grated mild cheese
  • 2 cups coleslaw
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Method

  • 1. Turn oven to 180°C (160°C fan-forced).

  • 2. In a large bowl place the mince, garlic, onion, cumin, egg, parsley, breadcrumbs and salt. Mix well. Roll into 18 golf ball size balls and place on a plate. Cover and chill in the fridge until ready to cook.

  • 3. To make the sauce, heat the oil in a large frying pan over a low heat. Add the onion and cook for 15 minutes until golden. Add the oregano, tomatoes and chicken stock and mix well. Cook for 5 minutes until slightly thickened. Keep covered to keep warm.

  • 4. Meanwhile to cook the meatballs, heat a little oil in another large frying pan. Brown the meatballs on all sides, in batches, for a few minutes each. Then return them all to the pan for about 10 minutes to cook through, turning frequently.

  • 5. Add the meatballs to the tomato sauce and gently mix through to coat. Reheat if required and keep warm.

  • 6. Spread tortillas across two large baking trays and sprinkle with 1 cup of cheese. Place into the preheated oven and cook for 10 minutes to melt the cheese.

  • 7. To serve, place a sprinkle of coleslaw on each tortilla. Top with 3 meatballs, some sauce and a sprinkle of the remaining cheese.

  • 8. Wrap and enjoy!

  • PER SERVE

  • • Energy 2349Kj • Protein 34g • Total Fat 33g • Saturated Fat 15g • Carbohydrates 31g • Sugars 7g • Sodium 1000mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation.

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