Ingredients: turkey/chicken mince, corn wraps, oregano (fresh), chili and tomato pesto/chili paste , kale mix/other vegetable mix you like , rapeseed oil
Ingredients for dressing: honey and dijon mustard
Tools: bowl, chopping knife, teaspoon, chopping board
Tools cont: Oven proff tray/baking tray, brown greaseproof paper
Tools cont. : spatula, non-stick stir-fry pan, tablespoon, non-stick regular pan/microwave to heat the wrap.
Mix the mince, chopped oregano and pesto/chili paste together. (The pesto I used contain many different spices, so feel free to add garlic powder , salt etc if using plain chili paste)
Drizzle some rapeseed oil on the baking tray. Roll mix into balls (Use tablespoon to measure the size) . Put in the oven (200 degrees celcius for 20-25 mins).
While the meatballs are in the oven: prepare the veg. (My stir-fry mix with kale took 3-4 mins to prepare, so I waited until my meatballs had 5 mins left). Put aside.
Make the dressing: 1 part dijon mustard to 2 parts honey. Make as much as you need.
Heat the wrap 1 min on each side on medium high heat or in the microwave for 30 sec.
Take out the meatballs: they are done when golden and cooked through.
- 400.0g chicken/turkey mince
- 2.0tsp chili & tomato pesto/chili paste
- 200.0g kale mix or other vegetable mix
- corn wraps
- 2.0Tbsp fresh oregano
- rapeseed oil for coating and frying
- Dijon mustard