Italian Meatball Garlic Wrap
Prep: 5
Cook: 20
Servings: 2
Saucy, herb-packed meatballs with melty bocconcini, fresh lettuce, and cherry tomatoes wrapped in a Garlic Bread Inspired Wrap. Italian Sunday vibes, any day of the week.
Ingredients
- 400g beef mince
- 2 garlic cloves, minced
- 2 fresh basil leaves, finely chopped, plus extra to serve
- 1 tsp dried oregano
- 30g breadcrumbs
- 1 egg
- ½ tsp salt and black pepper
- 400g tin of crushed tomatoes
- 1 tbsp olive oil
- 2 Helga's Garlic Bread Inspired Wraps
- Lettuce
- 100g bocconcini, torn
- Cherry tomatoes, halved
Method
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Make the meatballs: Combine beef mince, garlic cloves, fresh basil leaves, dried oregano, breadcrumbs, and egg in a bowl. Season with salt and black pepper and mix until just combined. Roll into 8–10 even balls.
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Brown the meatballs: Heat olive oil in a heavy-based pan over medium-high heat. Brown the meatballs in batches, turning until golden on all sides — about 4 minutes. They don't need to be cooked through yet.
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Simmer in tomato sauce: Pour tin of crushed tomatoes into the pan with the meatballs. Stir to coat, then reduce heat to medium-low and simmer for 10–12 minutes until the meatballs are cooked through and the sauce has thickened. Season to taste.
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Warm the wraps and build: Warm Helga's Garlic Wraps in a dry pan for 30 seconds each side. Lay lettuce leaves down the centre of each wrap. Spoon over the meatballs and sauce, then scatter over bocconcini and cherry tomatoes. Finish with fresh basil leaves.
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Wrap and serve: Fold the sides of the wrap in, then roll tightly from the bottom up. Slice in half on an angle and serve immediately.
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