Everyone will love our beef meatball and roast vegetable wraps, and what’s more, your guests can make them up themselves – that’s less fuss for you! Food for the masses.

ALL the ingredients for this recipe are now available at your local Ritchies supermarket. Find your local VIC, NSW or QLD store.

beef meatball and roast vegetable wraps

• 500g Ritchies premium beef mince
• 2 tablespoons white bread crumbs
• 2 medium garlic cloves, finely chopped or crushed
• 1 egg, beaten
• 2 teaspoons of fresh thyme leaves, finely chopped
• 3 tablespoons parsley, finely chopped
• ½ teaspoon chilli flakes (optional)
• 1 teaspoon each of sea salt and freshly ground black pepper
• 1 red capsicum, deseeded cut in 8 pieces
• 1 small eggplant, cut in 1cm slices
• 1 zucchini, cut in 1cm slices
• 1 medium red onion, cut in 1cm slices
• olive oil for frying

to serve

• 1 tub hummus
• 2 handfuls of washed salad leaves
• 4 pita or flat bread

Preheat oven 200°C. Place the vegetables on a baking tray lined with baking paper and brush lightly with olive oil. Bake in oven for 15-20 minutes until tender and just starting to brown. Place the mince in a bowl with the breadcrumbs, egg, herbs, chilli, garlic and salt & pepper. Using your clean hands, mix really well until all the ingredients are thouroghly combined and the mixture is slightly sticky. Form into small meat balls about 3-4 cm across. Pour a little olive oil into a heavy bottomed frying pan, fry the meatballs on a medium heat for around 5 minutes turning regularly until browned and cooked through. Just before serving, warm the flat breads through to soften them. Spread each one with a tablespoon of hummus, and then layer up the roasted vegetables, and meatballs and finish with a few salad leaves. Wrap and serve immediately. Serves 4.

Tip: This dish is perfect the cook outside. Just cook the vegetables and the meatballs on your BBQ.