|Photo: Vegie meatball sandwiches recipe
Photography by Alan Benson
Whether it’s for school or work, packing a lunch box can be a bit of a chore, but this collection will make it easier. The Lebanese Recipes Kitchen invites you to try Vegie meatball sandwiches recipe.Browse a wonderful collection of lunch box ideas both kids and adults will love!
Fill your lunch-box with these great lunch, morning tea and snack ideas.
Preparation Time 15 minutes
Cooking Time 5 minutes
500g lean beef mince
1 small carrot, peeled, finely grated
1 small zucchini, finely grated
1 tbs tomato sauce
12 slices multigrain bread
2 avocados, halved, stone removed, peeled, mashed
2 ripe tomatoes, thinly sliced
1 butter lettuce, leaves separated
135g (1/2 cup) hummus
Line a baking tray with non-stick baking paper. Place the mince, carrot, zucchini and tomato sauce in a large bowl. Use your hands to mix until well combined. Roll 1 heaped tablespoonful of mince mixture into a ball. Place on the lined tray. Repeat with the remaining mince mixture.
Place a large non-stick frying pan over medium heat. Add meatballs and cook, turning, for 4-5 minutes or until cooked through. Transfer to a plate to cool slightly. Cut the meatballs in half.
Spread half the bread with avocado. Top with meatball, tomato and lettuce. Spread the remaining bread with the hummus and sandwich together. Cut sandwiches in half. Wrap in plastic wrap.
To freeze, place the meatballs in an airtight container at the end of step 2. Label, date and freeze for up to 3 months. To thaw, place in the fridge overnight or until thawed. Continue from step 3.
For morning tea, make yoghurt dip: Preheat panggangan to 180°C. Place 1 piece Lebanese bread, cut into thin wedges, on a baking tray. Bake for five minutes or until crisp. Combine 130g (1/2 cup) Greek-style yoghurt, 2 tbs corn relish and 1 Lebanese cucumber, finely chopped, in a bowl. Store bread and dip in separate airtight containers.
For a healthy snack, add 1 x 60g pkt Woolworths Fresh apple snacks to the lunch-box.
Good Taste – February 2007, Page 53
Recipe by Michelle Southan