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Spiced Meatball Wrap
Meatballs:
500g pork mince
500g lamb mince
1 thumb sized piece of ginger, grated
2 large garlic cloves, minced
1 ts ground cummin
1ts ground coriander
1 1/2ts garam masala
2 tbs rolled oats
1 egg, lightly beaten
1tbs plain yoghurt
Sauce:
1 ripe avocado
2 tbs plain yoghurt
juice of 1/2 lemon
salt and pepper to taste
handful of fresh coriander stems, chopped finely
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Flatbreads
Tomato
Capsicum
Any other salad greens you like
Preheat oven to 220 deg C.
Place all meatball ingredients in a large bowl and mix well to combine. I find you get a better result using your hands as it tends to turn to mush in a food processor.
Using wet hands, shape into golfball sized meatballs. You should get 12 meatballs from this mix which will easily feed 6 people. Place on a non-stick baking tray. Do this a few hours ahead of time if you can as the flavours will develop, then store in the fridge until you are ready to cook.
Bake for 25-30 minutes or until cooked through but still juicy.
Meanwhile, make the sauce by mashing the avocado and combining with other ingredients. This is basically a version of guacamole but it contrasts perfectly with the aromatics in the meatballs.
Serve with freshly chopped tomato and capsicum in a flatbread wrap with plenty of sauce.
Serves 6. Delicious!
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