Sheep's cheese meatballs with coleslaw
easy
45 mins
45 mins
Ingredients
- 600 g White cabbage
- 2 medium-sized onions
- 1 small red pepper
- 1 Garlic clove
- 1 small bunch of spring onions
- 8 TABLESPOONS White wine vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 pinch Sugar
- 5-7 TABLESPOONS Oil
- 1 Bread rolls from the previous day
- 150 g Sheep or feta cheese
- 600 g mixed minced meat
- 1 Egg
- 7-10 Tbsp Cinnamon
- 300 g creamy milk yoghurt
Directions
- 1
Clean and wash the white cabbage and cut into fine strips. Peel and finely chop the onions. Peppers clean, wash and cut into fine strips. Peel garlic and chop finely. Leek onions clean, wash and cut into fine rings. Boil up vinegar.
- 2
Sauté the diced onions briefly. Pour hot over the cabbage. Season with salt, pepper and sugar and knead well. Knead in 3-5 tablespoons of oil and strips of paprika. Let the salad stand for at least 1 hour. Soak the rolls. Crumble the feta cheese finely. Knead minced meat, pressed bread roll, egg, garlic, spring onions, except for 1 tablespoon for sprinkling, sheep's cheese, salt, pepper and possibly a pinch of cinnamon. Form 8-10 meatballs with moistened hands. Heat 2 tablespoons of oil in a pan. Fry the meatballs for 5-6 minutes on each side until golden brown. Season coleslaw to taste again.
- 3
Knead minced meat, pressed bread roll, egg, garlic, spring onions, except for 1 tablespoon for sprinkling, sheep's cheese, salt, pepper and possibly a pinch of cinnamon. Form 8-10 meatballs with moistened hands. Heat 2 tablespoons of oil in a pan. Fry the meatballs for 5-6 minutes on each side until golden brown. Season coleslaw to taste again. Stir yoghurt until smooth. Arrange everything and sprinkle with the rest of the spring onions. Flatbread tastes good with it
- 4
Drink: cool white wine
Nutrition Facts
750 kcal
21 g
54 g
45 g
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