Winter Meatball Parcels
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Makes: 10 | Prep: 15 mins | Cook: 40 mins | Difficulty: Easy
INGREDIENTS
- 10 Moving Mountains Meatballs
- 4 tbsp sundried tomato paste
- 1 tsp orange marmalade
- 1 tsp cider vinegar
- 1 sprig of rosemary, leaves picked and finely chopped
- 1 tbsp maple syrup
- 1 puff pastry sheet
- 20g vegan parmesan, grated
METHOD
- Preheat the oven to 180°C. Cook the Moving Mountains Meatballs following the on-pack instructions. Once cooked, take the tray out and put the oven heat up to 200°C.
- Make the tomato filling: mix the tomato paste, orange marmalade and cider vinegar in a small bowl. In another bowl, combine the maple syrup and chopped rosemary.
- Roll the pastry out and cut into 10 equal size rectangles. Spread a teaspoon of the tomato filling over each piece, add a meatball and wrap the pastry around it, twisting the ends in opposite directions. Line the parcels on a baking tray and brush each with the rosemary maple glaze. Sprinkle the parmesan over and bake for 20 to 25 minutes, until golden brown.
- Serve as an addition to a grazing board or Christmas snacks.
