Mini Meatballs in Pita Bread

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.