Meatball Risotto Wraps

Creamy and cheesy and herbaceous risotto is a fun and different filling for these meatball wraps.

Prep Time30

Cook Time1

Total Time1 30

Servings: wraps

Calories: 1331kcal

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.

Blend all the chimichurri ingredients in a food processor or blender until combined. Season with a pinch of salt.

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.

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.