Mini Meatballs in Pita Bread
Mini Meatballs in Pita Bread - Perfect for a picnic or on the go
Healthy, because
Even smarter
Nutritional values
The low-fat mini-beefsteak meatballs add protein and iron to the plate, the raw vegetables provide vitamins and fibre, and the mint curd adds freshness and bone-strengthening calcium.
If you want as much fiber as possible, use flat bread made from wholemeal flour.
(Percentage of daily recommendation)
| Calorie | 447 cal. | (21 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 16.8 mg | (140 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 14.6 μg | (32 %) | ||
| Vitamin B₁₂ | 5.3 μg | (177 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 737 mg | (18 %) | ||
| Calcium | 145 mg | (15 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 6.2 mg | (78 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 180 mg | |||
| Cholesterol | 111 mg |
Ingredients
- Ingredients
- 2 Tbsps Caper (about 30 grams, in a jar)
- 1 onion
- 1 lb Ground sirloin
- 1 egg
- 5 Tbsps breadcrumbs (about 50 grams)
- 2 tsps Mustard (about 15 grams)
- salt
- peppers
- 1 Tbsp Canola oil
- 4 sprigs mint
- 1 lemon
- 9 ozs Buttermilk quark (or Greek yogurt)
- 5 Tbsps
- 2 carrots (about 200 grams)
- 1 Kohlrabi (about 250 grams)
- 1 large Flatbread (about 500 grams)
Kitchen utensils
Preparation steps
Drain the capers and coarsely chop. Peel the onion and finely chop.
Combine ground beef, egg, breadcrumbs, mustard, capers and onions in a large bowl. Mix with dough hook of a hand mixer until well combined. Season well with salt and pepper.
With moistened hands, form the meat mixture into 24 small, flat patties. Heat the oil in a large non-stick pan over medium heat. Add the meatballs and cook until browned all over, about 5 minutes. Let cool on a large plate.
Rinse mint, shake dry, pluck leaves and finely chop. Rinse lemon with hot water, wipe dry and finely grate 1-2 teaspoon of lemon zest. (Reserve remaining lemon for another use.)
Combine quark and milk in a bowl and stir until smooth. Stir in mint and lemon zest. Season with salt and pepper.
Rinse, peel and coarsely grate carrots and kohlrabi.
Cut the bread into 6 wedges (like a pie). Split each piece in half horizontally and spread all halves with mint sauce.
Top upper halves with grated carrots and bottom halves with kohlrabi.
Place 4 mini meatballs on each bottom half and then sandwich with top halves. (Tightly wrap each sandwich in plastic wrap if desired.)
