|1/2 1/2||red capsicum, membranes removed and sliced into strips|
|1/2||cup shredded carrot|
|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|
Preheat the oven to 180 degrees C . Line a large baking sheet with paper and set aside.
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.
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.
Bake at 180 degrees C for 15 to 18 minutes or until cooked through and golden brown.
To serve as lettuce wraps, add a dollop of dressing to the centre of each lettuce
leaf. Top with two cooked meatballs. Repeat assembly steps for remaining wraps.