Stuffed meatballs \"Greek style\"

Name: Stuffed meatballs \"Greek style\"
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onion, 600 g white cabbage; 1 small red pepper; 8 TABLESPOONS White wine vinegar; 7-10 Tbsp salt, pepper, some sugar; 5-7 TABLESPOONS Oil; 1 Bread rolls from the previous day; 2-3 Spring onions; 1-2 Garlic cloves; 500 g mixed mince; 1 egg, possibly a pinch of cinnamon; 150 g Sheep or feta cheese; 300 g creamy yoghurt

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Onion, 600 g white cabbage
1 small red pepper
8 TABLESPOONS White wine vinegar
7-10 Tbsp salt, pepper, some sugar
5-7 TABLESPOONS Oil
1 Bread rolls from the previous day
2-3 Spring onions
1-2 Garlic cloves
500 g mixed mince
1 egg, possibly a pinch of cinnamon
150 g Sheep or feta cheese
300 g creamy yoghurt

Directions

1
Peel and finely chop the onion. Clean and wash the white cabbage and bell pepper and slice or cut into fine strips
2
Bring vinegar to the boil. Steam onion briefly in it. Pour hot over the cabbage. Season with salt, pepper and sugar and knead well. Knead 3-5 tablespoons of oil and paprika strips into it. Let the salad stand for at least 1 hour
3
Soak the bun. Clean and wash the spring onions and cut them into fine rings. Peel and chop the garlic. Knead minced meat, egg, squeezed bread roll, spring onions, garlic, salt, pepper and possibly cinnamon. Crumble cheese, knead in. Form 8-10 meatballs from it
4
Fry the meatballs in 2 tablespoons of hot oil for 5-6 minutes on each side. Season to taste coleslaw. Serve everything with yoghurt. Served with: flatbread