Greek quinoa beef meatballs

Ingredients

• 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

1. Preheat the oven to 180 degrees C . Line a large baking sheet with paper and set aside.
   
   
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.
   
   
3. Combine chopped mixture with cooked quinoa, ground beef, turkey / 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.
   
   
4. Bake at 180 degrees C for 15 to 18 minutes or until cooked through and golden brown.
   
   
5. To serve as lettuce wraps, add a dollop of dressing to the centre of each lettuce
6. leaf. Top with two cooked meatballs. Repeat assembly steps for remaining wraps.