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Lebanese Meatball Wraps (Family Meal)

seasoned meatballs, warm flatbreads, tomato-cucumber salad, yogurt-mint sauce

Serves: 4 | Time to Table: 30 minutes | Calories: 497 | Protein Category: Beef | Allergens: Contains Wheat (Flatbread), Soy (Flatbread) + Milk (Feta + Yogurt) | Excellent Source of: Calcium, Fiber, Iron, Protein | Good Source of: Vitamin C


$11.49/Serving
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Equipment:

  • - 2 Small Mixing Bowls
  • - Chef's Knife
  • - Measuring Spoons
  • - Medium Bowl
  • - Rimmed Baking Sheet

What You Need:

  • - Aluminum Foil
  • - Coarsely Ground Black Pepper
  • - Cooking Spray
  • - Kosher Salt or Flake Sea Salt
  • - Olive Oil

What We Send:

  • - Cucumber
  • - Diced Shallots
  • - Feta Cheese
  • - Ground Beef
  • - Ground Coriander
  • - Ground Cumin
  • - Minced Garlic
  • - Mint
  • - Mixed Cherry Tomatoes
  • - Nonfat plain Greek yogurt

Wine Pairings by @grapefriend

Experiment with a lightly spicy Lebanese red! Chateau Musar is the most well-known with wines made from Cabernet, Cinsault and Carignan.

Beer Pairings

We like the maltiness of an American IPA to complement this dish!

TK Table Talk:

If peanut butter wasn’t called peanut butter, what would it be called?

What To Do:

Lebanese Meatball Wraps- Step 1

1. Chop mint

Lebanese Meatball Wraps- Step 2

2. Make Meatballs: Preheat broiler. Line a rimmed baking sheet with aluminum foil, and coat with cooking spray. In a medium bowl, gently combine ground beef, ONLY half of chopped mint, garlic, feta cheese, ONLY ½ teaspoon coriander, ONLY 1 teaspoon ground cumin, and 1 teaspoon each salt and pepper. Shape mixture into 12 oblong meatballs and place on prepared pan. Broil 8 to 10 minutes or until meatballs are browned and cooked through.

Lebanese Meatball Wraps- Step 3

3. Make Tomato-Cucumber Salad: Dice cucumber; halve tomatoes. Place in a small bowl and add shallots. Season with salt and pepper to taste. Drizzle with olive oil to taste.

Lebanese Meatball Wraps- Step 4

4. Make Sauce: In a small bowl, stir together yogurt, ONLY ¼ teaspoon ground cumin, ½ teaspoon salt, ½ teaspoon pepper, 2 tablespoons olive oil, and remaining half of chopped mint.

5. Warm Flatbreads: During last 1 minute of the meatballs baking, add the flatbreads to the oven and heat until warmed through.

To Serve: Place one flatbread on each of four plates. Spread sauce on flatbreads. Top evenly with meatballs and tomato-cucumber salad.

Pro Tip:

Instead of serving these as wraps, cut the flatbreads into wedges.

terraskitchen.com

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with @terraskitchen and #arecipeforreallife.

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