Greek Quinoa Beef Meatballs

45 minutes

1/2 1/2	red capsicum, membranes removed and sliced into strips
1/2	cup shredded carrot
2	cloves garlic
2	Tbsp fresh parsley leaves
2	Tbsp fresh oregano leaves
1	cup cooked and cooled quinoa (from approximately ½ cup dry)
500g	extra-lean beef mince
250g	turkey/chicken sausage, casings removed
1/2	tsp sea salt
1/4	tsp freshly ground black pepper
16	iceberg lettuce leaves
½	cup feta cheese crumbles
dressing of choice

Method

Step 1
Preheat the oven to 180 degrees C . Line a large baking sheet with paper and set aside.
Step 2
Combine red capsicum, carrot, garlic, parsley and oregano in container of a food processor fitted with a metal blade. Cover and process until coarsely chopped.
Step 3
chicken sausage, cheese, salt and pepper in a medium bowl. Using hands or a melon-baller, shape into 32 balls and transfer to the prepared baking sheet.
Step 4
Bake at 180 degrees C for 15 to 18 minutes or until cooked through and golden brown.
Step 5
To serve as lettuce wraps, add a dollop of dressing to the centre of each lettuce
Step 6
leaf. Top with two cooked meatballs. Repeat assembly steps for remaining wraps.