Meatball wrap

Meatball wrap

By
From
Alimentari
Serves
2
Photographer
Lauren Bamford

Arguably, this is Alimentari’s signature sandwich. Dolores and I came up with this incredible morsel after a big night out at the club Honky Tonks. It's a perfect fusion of our Italian and Lebanese backgrounds and, most importantly, the best hangover cure around. This recipe has been borrowed, adapted, even outright stolen, but in my humble opinion, our original is by far the best.

Ingredients

Quantity Ingredient
see method for ingredients, for spreading
2 pieces lebanese flatbread
1 large handful baby spinach leaves
6 Pork & veal meatballs
1 lemon, cut in half
4 slices cheddar cheese

Method

  1. Preheat a flat sandwich press (optional).
  2. Spread the aioli evenly over the bread. Top with a row of baby spinach leaves.
  3. Place the meatballs along the rows of spinach and gently squash them. Squeeze with lemon juice, season to taste and crumble the cheese over the meatballs.
  4. Fold the bread over at each end of the row of filling. Bring one side over the top and fold and roll, pressing down slightly to flatten, until you have a nice tight wrap.
  5. If desired, place in a sandwich press for 8–10 mins (5 mins if your meatballs are already hot). If you don’t have a sandwich press, simply add your meatballs hot, wrap and eat untoasted.
Tags:
alimentari
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