MEXICAN MEATBALL FLATBREADS WITH CORIANDER YOGHURT DRESSING

MEXICAN MEATBALL FLATBREADS WITH CORIANDER YOGHURT DRESSING

This tasty meatball flatbread recipe is full of amazing colours and flavours. From the juicy meatballs to the picked cabbage and the coriander dressing. Perfect for a beautiful Spring evening or weekend lunch.

20 Minutes. Perfect for your weekly Mexican fix.

Serves 2.

Ingredients
400g premium beef mince
1.5 tablespoons Mexican spice
3 sprigs coriander
2 carrots
250g purple cabbage
70g natural Greek yoghurt
2 limes
2 flatbreads
Tabasco sauce (optional)

Preheat oven & pickle veg
Finely shred cabbage using a mandolin if you have one. Peel and grate carrot. Combine in a bowl with juice of one lime and a generous pinch of salt. Set aside. Preheat oven to 180ºc.

Make meatballs
In a bowl, combine mince, spice mix, salt, pepper and a drizzle of olive oil. Mix well then roll into golf ball sized balls.

Place a large non-stick pan (or BBQ) on a medium to low heat with a drizzle of olive oil. Cook meatballs for 8 minutes, turning occasionally to brown all over. 

Make yoghurt sauce
While the meatballs are cooking, finely chop the coriander. Combine in a bowl with yoghurt, juice of the remaining lime, salt and pepper.

Heat flatbreads
Wrap the flat bread in foil and place in the oven to warm for 4 – 5 minutes.

To serve
Plate one flatbread per person. Place everything else into separate bowls in the middle of the table and help yourselves!

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October 19, 2016 by Timothy Ryder
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