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.
400g premium beef mince
1.5 tablespoons Mexican spice
3 sprigs coriander
250g purple cabbage
70g natural Greek yoghurt
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.
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.
Wrap the flat bread in foil and place in the oven to warm for 4 – 5 minutes.
Plate one flatbread per person. Place everything else into separate bowls in the middle of the table and help yourselves!
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