Lamb Meatball Wraps

Try something different with these spiced lamb meatball wraps, a bit messy to eat but good!

Although you could just leave them open and eat with a knife and fork I suppose!

Meatball Wraps

I especially like using lamb in Indian dishes as it can handle the lovely spices without them overpowering the lamb.

A really easy and tasty favourite of mine is to make these spiced meatballs and serve on a soft tortilla; kinda pizza style.

Soft tortillas topped with tomatoes, cucumber and mango chutney drizzled with a cooling raita. 

They're so easy to make and take just 35 minutes from prep to the table; the perfect starter to an Indian banquet.

You could also serve these mini meatballs without the tortilla wraps in little dishes along with a few different dips.

 

Lamb Recipes

Lamb is such a versatile meat and can be used to make a huge variety of dishes.

Lamb is perfect for skewers, burgers, or spicy middle eastern koftes or of course, my moussaka recipe reminds me of holidays in the Greek islands.

Or how about traditional shepherds pie, just like a cottage pie but replacing the minced beef with minced lamb. 

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lamb,meat,spicy,main,snack

English

Yield: 26 mini meatballs

Author: Jan Bennett

Lamb Wraps with Meatballs

For this recipe, I used soft tortilla wraps.

Prep time: 25 MinCook time: 5 MinTotal time: 30 Min

Ingredients

For the meatballs

• Frylight spray - sunflower oil
• 250g lamb mince
• 1 small red onion - very finely chopped
• 1 smallish sized green chilli - very finely chopped
• 1 clove garlic - peeled and very finely chopped
• Freshly chopped coriander - leaves only and enough to make a tablespoon
• 1/4 teaspoon turmeric
• 1/4 coriander
• 1/2 teaspoon hot chilli powder
• 1/2 teaspoon cumin
• 1/2 teaspoon cinnamon
• pinch of sea salt and black pepper
• 4 small soft tortillas

To garnish

• Mango Chutney (from a jar)
• Freshly chopped coriander leaves
• Tomatoes - deseeded and sliced
• Cucumber - deseeded and sliced
• Red onion - thinly sliced
• Red or Green Chilli - thinly sliced

Instructions

1. Put the lamb mince into a bowl and add the onion, chilli, garlic and freshly chopped coriander leaves. 
2. Sprinkle over the turmeric, coriander, chilli powder, cumin and cinnamon, sea salt and black pepper.
3. Mix the spices into the lamb taking care not to over mix or your meatballs will look mushy and lose texture. 
4. Take a tiny piece of the meatball mixture and fry in a pan till cooked then taste and adjust the seasoning of the mixture before continuing.
5. Once you're happy with the taste, take a small amount and shape it into a ball the size of a marble.
6. Repeat until you've used all the mixture; you'll end up with approx. 26 small meatballs.
7. Heat up a large frying pan and add one spray of oil. Cook the meatballs for a few minutes, turning so they brown evenly. 
8. They really won't take long to cook (about 5 minutes) as they're so small.
9. Warm the tortillas as per packet instructions.
10. Spread mango chutney over the tortillas and add the meatballs and serve straight away.

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