Mini Meatballs in Flatbread

Ingredients

• 30 g capers (2 tbsp; jar)
• 1 onion
• 500 g ground beef steak
• 1 egg
• 50 g breadcrumbs (5 tbsp)
• 15 g mustard (2 tsp)
• Salt
• Pepper
• 1 tbsp Rapeseed Oil
• 4 sprigs Mint
• 1 Organic lemon
• 250 g buttermilk quark (or low‑fat quark)
• 5 tbsp milk (1.5% fat)
• 200 g carrots (2 carrots)
• 250 g kohlrabi (1 kohlrabi)
• 500 g large flatbread (1 large flatbread)

Instructions

1. 1.

   Drain the capers and roughly chop them. Peel the onion and dice finely.

2. 2.

   Add the ground meat, egg, breadcrumbs, mustard, capers and onions to a large bowl. Mix with the dough hooks of an electric mixer until smooth. Season well with salt and pepper.

3. 3.

   With damp hands shape 24 small flat meatballs from the mixture. Heat the oil in a large non‑stick pan. Fry the meatballs in the hot oil for about 5 minutes on each side over medium heat. Let them cool on a large plate.

4. 4.

   Meanwhile wash the mint, shake off excess water and finely chop. Rinse the lemon hot, dry it and grate 1–2 tsp of zest. (Use the rest of the lemon elsewhere.)

5. 5.

   Whisk the quark and milk together in a bowl. Season with mint, lemon zest, salt and pepper.

6. 6.

   Wash and peel the carrots. Peel the carrots and kohlrabi and grate each separately.

7. 7.

   Cut the flatbread into a cake shape with 6 slices. Cut each slice crosswise in half and spread the mint quark on all pieces.

8. 8.

   Distribute carrot shreds on the upper bread halves, kohlrabi on the lower ones.

9. 9.

   Layer 4 mini meatballs between and place the matching bread halves on top. Wrap each individually in cling film.