Meatball Wraps

Meatball wraps are a really fun dinner for a family mealtime. Place all the constituent parts on the table and let your child assemble their own wrap!

Beef is one of the best sources of iron which is one of the critical nutrients that children need for healthy growth and development. When you pair it with vitamin C (supplied by the salad) it helps the iron get absorbed effectively. They also taste great served with tzatziki – a cooling yoghurt and cucumber dip. You can find the recipe here.

Leftover cooked meatballs can be stored, covered, on a high shelf in the fridge for up to 2 days. They are also suitable for home freezing. Once cooled, pop in the fridge for 30 minutes before moving to the freezer. Use within 3 months.

Meatball Wraps

Prep Time 1 hour 20 minutes
Cook Time 20 minutes
Total Time 1 hour 40 minutes
Course Main Course
Calories 155 kcal

Ingredients
  

  • 500 g minced beef
  • 1 large or 2 small onions chopped
  • 100 g of chopped parsley
  • 2 large potatoes peeled and grated
  • 1 egg
  • 2 tablespoons olive oil
  • cinnamon
  • pepper
  • ½ teaspoon of baking powder
  • chopped lettuce strips of cucumber, shedded carrot and peppers
  • 250 g natural yogurt
  • 8 small tortilla wraps

Instructions
 

  • Add the onions, parsley, grated potatoes, egg, olive oil, pepper and cinnamon to a bowl and mix to combine.
  • Add the minced beef and knead with your hands till all the ingredients are evenly distributed.
  • Cover and refrigerate for 1 hour.
  • Add the baking powder and knead again.
  • Preheat the oven to 180 degrees.
  • Line a baking tray with greaseproof paper. Shape 15-20 small meatballs and place on the tray.
  • Bake the meatballs in the oven for 20 minutes or until golden brown.
  • Encourage your child to build their own meatball wraps with yogurt or tzatziki dressing and shredded salad before topping with meatballs.

Notes

Nutrition per serving: 155 Kcal and 11 Fat (g)
Any allergens present: Gluten, dairy, milk
Age suitability: toddler
Keyword meatball wraps

With thanks to Maria Pavlidou for her help in designing this recipe.

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I’m Sarah, a Registered Dietitian, Children’s Nutritionist and mummy from East Sussex. My blog is to guide & inspire you with information about weaning, nutrition, food and toddler feeding. Learn more about me here.

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