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Chicken meatballs with red cabbage salad in flatbread

Chicken meatballs with red cabbage salad in flatbread

A classic with a twist – our recipe for Chicken meatballs with red cabbage salad in flatbread strikes the perfect balance between decadent and delicate in a gentle blend of diverse flavours. Mixed with fresh vegetables and herbs, chicken meatballs and smooth sour cream act as filling in flatbread wrapping.

45 min 4 persons
Garlic/Onionish Sweet

ingredients

  • cooking cream 8%
  • ¼ cup breadcrumbs
  • 14 ounces minced chicken (approx. 5% fat)
  • 1 tsp coarse salt
  • freshly ground pepper
  • ⅞ ounce butter
  • 10½ ounces finely shredded red cabbages
  • 1 cup organic sour cream 9%
  • 1½ tbsp finely grated horseradish
  • 4 tbsp finely chopped dill
  • ½ tsp coarse salt
  • freshly ground pepper
  • 6 arabic flatbreads
  • 2⅗ ounces lettuce leaves
  • 3 apples, e.g. Jonagold, cut into thin wedges

preparation

1. Combine the cream and breadcrumbs and let soak for about 5 min.

2. Combine the ground chicken, salt and pepper with the cream mixture. Shape the meat mixture into approx. 24 little meatballs.

3. Brown the butter in a frying pan, then cook the meatballs for approx. 5 min. – turning them occasionally.

4. Combine the red cabbage, creme fraiche, horseradish and dill. Add salt and pepper and refrigerate for about 15 min. Season to taste.

5. Heat the flatbread on the middle rack for approx. 2 min. at 400°F.

6. Layer some lettuce, meatballs, red cabbage salad and apple wedges on top of each flatbread. Roll them tightly and wrap each one in a piece of baking parchment. Serve immediately.