Meatball Risotto Wraps
Creamy herby risotto wrapped into a tortilla with meatballs for a nice twist on a burrito. The way risotto hardens a bit as it cools makes it easy to stuff into the wrap, and when you toast it up, it gets so creamy and soft! I used chimichurri in the risotto to give it an extra herby punch!
The inspiration for this recipe
I was brainstorming a little about Italian burrito mash-ups and thought about the idea of using risotto for the rice and meatballs for the meat. Then I stopped thinking about full-on Italian Burritos and decided risotto and meatballs in wrap was all I needed. The creamy and cheesy risotto inside the wrap almost made this quesadilla-like, and the arugula in the risotto gave everything a nice peppery bite.
Make the risotto
Onions in the pan first, then the rice. Then I added garlic and started to slowly add the stock.
I had leftover chimichurri so I used to to flavor the risoto. The extra parsley goes so well in the rice! Then add lots of parm and you are good to go.
Form the wraps
I like to steam my tortilla first. You can do this in the microwave in between two damp paper towels, or you can actually steam it in a steamer basket. Another option is to just put it on top of the pan with the hot meatballs for like 20 seconds.
Add the cheese first, then the slightly cooled risotto, then the meatballs, and finally more cheese.
Roll up the meatball risotto wrap!
Fold it over first, then tuck in the sides, and finally continue to wrap it up. Be careful not to overstuff it. After it is sealed, toast up the whole thing in a pan with some oil to get crispy on the edges, melt the cheese, and make the risoto soft and creamy again.
Serve the meatball risotto wraps
These have so many amazing flavors and textures! The sauce adds a ton of flavors to the risotto, and the parsley heavy chimichurri mixes with the cheese and tomato sauce perfectly.
So much good!
It’s like you got Italian food to-go but instead of a takeout box, then threw it in a wrap!
I used this meatball recipe and my homemade sauce which doesn’t have a recipe page anymore. For the meatballs, the sauce, and the chimichurri, you could make my versions, use your favorite versions, or of course, buy your favorite brands!
For more on making the perfect risotto, check out this recipe!
For more great risotto recipes, check out my Kimchi risotto, or this Gin and Tonic risotto!
Meatball Risotto Wraps
Ingredients
Meatballs
- 1 pound ground beef
- 3 cloves garlic grated
- 1/2 cup chopped parsley
- 1 teaspoon salt
- 3/4 cup panko breadcrumbs
- 2 tablespoons milk
- 1/2 cup grated parmesan cheese
- 2 cups simple tomato sauce homemade or store bought
Chimichurri
- 1 bunch parsley
- 2 cloves garlic
- 2 tablespoons olive oil
- 1/2 teaspoon chili flakes
Risotto
- 2 tablespoons olive oil
- 1 small onion minced
- 1 cup arborio rice
- 2 cloves garlic minced
- 4 cups chicken or veggie broth
- 1/2 cup grated parmesan cheese
Wraps
- 8 ounces grated mozzarella
- 4 12 inch tortillas
Instructions
Meatballs
- Mix the meatball ingredients in a large bowl, except for the tomato sauce. Mix until well combined. Form 16 small meatballs and place them on a baking sheet. Turn the broiler to high and broil the meatballs to brown, about 5 minutes. Flip and repeat until browned and cooked through.
- Add the meatballs to a tomato sauce in a pan over low heat and keep warm until ready to use.
Chimichurri
- Blend all the chimichurri ingredients in a food processor or blender until combined. Season with a pinch of salt.
Risotto
- Add the oil to a pan and add in the onion. Season with salt and pepper. Stir and cook for about 7 minutes. Add in the rice and cook another 15-7 minutes stirring often.
- Add in the garlic and cook 2 minutes. Add in one ladle of the stock.
- Continue to stir and slowly add stock when it looks dry. After you have added about 3/4 of the stock and the rice is almost tender, stir in the chimichurri. Continue to cook until the rice is fully tender.
- Remove from heat and add in the parmesan.
Build the wraps
- Steam a tortilla and add some cheese to the bottom. Next add risotto, then 4 meatballs and some sauce. Add more cheese and roll it up tight. Repeat with all the wraps.
- Preheat a pan to medium high and add some oil. Place the burritos seam side down into the pan and cook about 5 minutes until browned and crispy. Flip and repeat. Remove from pan and serve.
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