Greek Lamb Meatball Wraps Recipe with Tzatziki Sauce by Hazel Wallace

Lamb Meatball Wraps Recipe

For a tasty and easy lunch try this lamb meatball wraps recipe. Lamb mince makes the best meatballs in my opinion, but you can substitute the meat for beef, turkey or chicken mince.

There are also so many ways you can eat them – in a wrap, on a salad, on courgette noodles, or simply on their own off a toothpick as a quick, high-protein snack. My favourite way to eat them is in a wrap, with lots of crunchy slaw and home-made tzatziki.

Serves 3-4


½ onion, finely diced
2 garlic cloves, grated or crushed
2½ tbsp coconut oil
500g lean lamb mince
1 free-range egg
1 tbsp fresh mint, chopped
1 tbsp fresh dill, chopped
Salt and black pepper

480g Greek yogurt
½ cucumber, deseeded and diced
Juice of ½ lemon
2 garlic cloves, crushed
2 tbsp fresh mint, chopped
1 tbsp fresh dill, chopped
Salt and black pepper

To Serve
6–8 tortilla wraps
Crunchy slaw


1. Preheat the oven to 180°C/350°F/gas mark 4.
2. In a saucepan, sauté the onion and garlic in half a tablespoon of the coconut oil over a medium heat until translucent. Let it cool and set aside.
3. Combine the mince, egg, herbs, and cooled onion and garlic mixture in a large mixing bowl.
4. Add a pinch of salt and pepper and mix well.
5. Using your hands make 15–20 small meatballs from the mixture.
6. Add the remaining coconut oil to a large frying pan and cook the meatballs on all sides for 5–10 minutes until brown. You may need to do this in batches depending on the size of the pan.
7. Place the meatballs on a large baking tray lined with greaseproof paper and bake for a further 8–10 minutes until cooked right through.
8. While the meatballs are cooking, combine the ingredients for the tzatziki in a bowl and allow it to chill in the fridge.
9. When the meatballs are cooked, serve with tortilla wraps, tzatziki and a crunchy slaw.

The Food Medic After Hazel’s father died suddenly, she was consumed by grief, and struggled to eat. Her weight plummeted drastically and, refusing to be hospitalized, she decided to learn what her body needed to heal itself and to prevent illness. Now a qualified Junior Doctor in London and a personal trainer, she is determined to give others solid, medically backed advice and is dedicated to eating herself well, and helping others to do the same. Her debut cookbook isn’t simply a cookbook with a collection of recipes that will help shift a few stubborn pounds before a holiday; it is about health, confidence, happiness and feeling great for good, through understanding what your body needs to stay well.

THE FOOD MEDIC: RECIPES AND FITNESS FOR A HEALTHIER, HAPPIER YOU by Dr Hazel Wallace is available now (Yellow Kite, £20)

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