Meatball Wraps Recipes

HOISIN MEATBALL LETTUCE WRAPS

Steps:

• Place cornstarch in a shallow bowl. In a large bowl, combine the next 7 ingredients. Add beef and pork; mix lightly but thoroughly. Shape into 1-in. balls; coat with cornstarch., In a large cast-iron or other heavy skillet, heat 2 tablespoons oil over medium heat. Brown meatballs in batches, adding additional oil as needed. Remove with a slotted spoon; drain on paper towels., Add sauce ingredients to skillet; cook and stir over medium heat until blended. Return meatballs to pan; bring to a boil. Reduce heat; simmer, uncovered, until meatballs are glazed and cooked through, 5-8 minutes, stirring occasionally. Serve meatballs in lettuce leaves; sprinkle with cilantro.

MEATBALL WRAPS

Steps:

• Mix the beef mince, garlic, salt and pepper together in a bowl. Then roll the mince into about 6 balls using your hands. Rub the beef with olive oil. Cook in a hot frying pan for 8-10 minutes, turning regularly, until golden-brown and cooked through.
• For the guacamole, put all of the guacamole ingredients in a bowl and mash to a rough mixture with a fork.
• Spread the tortillas with the guacamole, fill with the hot beef and add some yoghurt. Squeeze over a little more lime juice to taste, add a few lettuce leaves, then roll the tortilla up.

CURRIED CHICKEN MEATBALL WRAPS

Steps:

• Preheat oven to 350°. In a large bowl, combine the first 7 ingredients. Add chicken; mix lightly but thoroughly. With wet hands, shape mixture into 24 balls (about 1-1/4-in.)., Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake 17-20 minutes or until cooked through., In a small bowl, mix sauce ingredients. To serve, place 2 teaspoons sauce and 1 meatball in each lettuce leaf; top with remaining ingredients.

MEATBALLS & PASTA

Steps:

• HowToStep
• Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands, then tip into a large bowl.Pick and finely chop the rosemary, then add to the bowl with the mustard, minced meat and oregano.Crack the egg into the bowl, then add a good pinch of sea salt and black pepper.With clean hands, scrunch and mix everything up well. Divide into 4 large and balls, then with wet hands divide each ball into 6 and roll into little meatballs - you should end up with 24. Place the meatballs onto a plate, drizzle with oil and jiggle about to coat, then cover and place in the fridge until needed - this will help to firm them up.Pick the basil leaves, keeping any smaller ones to one side for later. Peel and finely chop the onion and the garlic, and trim and finely slice or crumble the chilli. Heat 2 tablespoons of oil in a large frying pan over a medium heat, add the onion and cook for 7 minutes, or until softened and lightly golden.Add the garlic and chilli, and as soon as they start to get some colour add the large basil leaves. Tip in the the tomatoes, breaking them up with the back of a spoon, then add the balsamic vinegar, and season to taste. Bring to the boil, then reduce to a simmer until needed, stirring regularly.Meanwhile, heat 1 tablespoon of oil in another large frying pan over a medium heat, add the meatballs and cook for 8 to 10 minutes, or until cooked through, turning regularly To check if they're cooked, cut one opening - there should be no sign of pink.Once cooked, add the meatballs to the sauce and simmer while you cook the pasta.Cook the pasta in boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water. Return the pasta to the pan. Spoon half the tomato sauce over the pasta and toss together, adding a little splash of reserved cooking water to loosen, if needed Transfer to a large platter or divide between bowls, serving the remaining sauce and meatballs on top. Add a fine grating of Parmesan and scatter over the reserved basil, then tuck in.

BBQ MEATBALL WRAP

Steps:

• Lay the tortillas on a cutting board and spread one quarter cup of mashed potatoes thinly on each one, leaving about an inch border.
• Add the meatballs and a small amount of barbecue sauce to each tortilla.
• Sprinkle with the cabbage and cilantro.
• Roll the tortilla from one side and tuck in the bottom as you roll. Or, if you want a burrito-shaped wrap, tuck in both the bottom and the top of the tortilla (see Tips and Tricks above).
• Enjoy at room temperature, or heat the meatball wrap briefly in a microwave to warm. If not eating immediately, wrap up in aluminum foil or parchment paper.

PRESSURE-COOKER CURRIED CHICKEN MEATBALL WRAPS

Steps:

• In a large bowl, combine the first 7 ingredients. Add chicken; mix lightly but thoroughly (mixture will be soft). With wet hands, shape mixture into 24 balls (about 1-1/4-in.). Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown meatballs in batches; remove and keep warm. Add 1 cup water to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Press cancel., Place trivet insert in pressure cooker. Place meatballs on trivet, overlapping if needed. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure., In a small bowl, mix sauce ingredients. To serve, place 2 teaspoons sauce and 1 meatball in each lettuce leaf; top with remaining ingredients. If desired, serve with additional minced fresh cilantro.