Sandwich press Greek style meatball wraps
Method
Serves 4 (This recipe by Kate Flower Food was kindly provided by Harvey Beef.)
To make the tzatziki, slice cucumbers in half and scoop out the seeds. Grate onto a paper towel, then squeeze out as much liquid as possible.
Combine drained cucumber and remaining tzatziki ingredients in a medium bowl and stir well. Taste for seasoning, then refrigerate until ready to use.
To make the Greek salad, place ingredients in a large bowl and toss gently, coating with the oil and vinegar. Refrigerate until ready to use.
To prepare the meatballs, mix the marinade ingredients in a medium bowl, then add meatballs and toss to coat.
Heat sandwich press and place meatballs on the press. Space them out to allow each meatball to spread a little. Cook for 5 minutes before flipping. Cook for a further 5 minutes, or until cooked through.
Remove meatballs and juices from sandwich press and cover to keep warm. Set aside.
Wipe the sandwich press with a paper towel to remove excess juices. Warm the flatbreads for about 30 seconds each on the hot sandwich press. Wrap in a tea towel or aluminium foil to keep warm.
To serve
Place the meatballs, tzatziki, Greek salad and flatbreads on a table for everyone to help themselves. Smear some tzatziki on the flatbread, then add meatballs and top with Greek salad. Add more sauce if you like.
Handy Tips
If you are short on time, you can buy tzatziki from your local supermarket or grocer.
If preparing ahead of time, make the tzatziki and Greek salad and store until meatballs are cooked.
You can also cook the meatballs on a tray on the oven or in a frypan, following the packet instructions.
For a gluten-free option, use a GF wrap or have a meatball salad instead. For a dairy-free option, omit the feta and use hummus rather than tzatziki.
