Turkish · Lunch
Grilled Meatball Wrap
Grilled beef meatballs seasoned with onion, parsley, and cumin, charred over high heat and rolled into a warmed whole-wheat flatbread with lettuce, tomato, and a light garlic yogurt sauce. Leaner beef and yogurt in place of mayonnaise keep this Turkish street-food staple lower in calories.
$4
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
383Calories
35.2gProtein
16.8gFat
26.5gCarbs
5.9gSugar
5.3gFiber
849mgSodium
102mgChol
5.8gSat Fat
774mgPotassium
160mgCalcium
4.4mgIron
2.5mcgVitamin B12
8.4mgVitamin C
Goes well with
Turkish Red Wine
local
Ayran
international
low-calorie
high-fiber
gluten-free-adaptable
protein-rich
low-calorie
Instructions
1
Prep
Grate the onion and chop the parsley and garlic. Combine beef, onion, parsley, cumin, paprika, garlic, salt and pepper in a bowl; mix until just combined.
2
Rest
Shape mixture into 3 small oval meatballs and chill for 10 minutes so they hold together well on the grill.
3
Grill
Brush meatballs lightly with olive oil and grill on medium-high heat for 8 to 10 minutes, turning every 2 minutes, until charred outside and cooked through.
4
Build
Whisk yogurt, lemon juice and remaining garlic until smooth. Warm flatbread in dry grill pan over medium heat 20 to 30 seconds per side until pliable.
5
Plate
Lay lettuce and tomato down flatbread centre, top with meatballs, drizzle with sauce, roll tightly and slice in half diagonally to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g lean ground beef
- 4 tbsp4 tbsp onion
- 4 tbsp4 tbsp parsley
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp smoked paprika
- 2 clove2 clove garlic
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 22 whole-wheat flatbread (about 2 oz/56g, such as a small whole-wheat tortilla or chapati)
- 22 small handful lettuce (about 0.5 oz/15g)
- 44 tomato slices (about 1 oz/30g)
- 1/2 cup120g plain yogurt
- 2 tsp2 tsp lemon juice
- 1 clove1 clove garlic (for sauce)
- 1 tsp1 tsp olive oil
