What are the main ingredients in Herman’s Bobotie Meatballs?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Herman’s Bobotie Meatballs?

Calories: 1128, Carbs: 119 grams, Fat: grams, Protein: 42.3 grams, Sugar: 36.7 grams, Salt: 929 grams

How do I prepare Herman’s Bobotie Meatballs?

RICE & SHINE: Place a pot over medium-high heat. Rinse the rice and place in the pot with the turmeric. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. TOASTY NUTS: Place the slithered almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and roughly chop. In a bowl, toss together the diced tomato and sliced spring onion with a drizzle of oil and some seasoning. BOBOTIE MEATBALLS: In a bowl, place the diced onion (to taste), grated garlic, chutney, mince, ⅓ of the chopped almonds, and ½ of the Indian Rub. Add some seasoning and mix until fully combined. Lightly wet your hands to stop the mixture from sticking to them and roll into 4-5 meatballs per portion. ALMOST THERE...: Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the meatballs for 4-5 minutes until browned and cooked through, shifting occasionally. Remove from the pan on completion and drain on paper towel. Mix the coconut milk and the remaining rub until the rub is fully incorporated. Return the pan to a medium heat. Once hot, add the spiced coconut milk and leave to simmer for 3-4 minutes, until slightly reduced and thickened. DIG IN!: Toss the golden sultanas and ⅓ of the toasted almonds through the turmeric rice. Bowl up a heaping helping of the turmeric rice. Spoon over the curry sauce and bobotie meatballs. Serve with the fresh diced tomato and spring onion. Sprinkle over the fresh parsley and remaining almonds. Indulge!

What should be prepared from my kitchen to make Herman’s Bobotie Meatballs?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Herman’s Bobotie Meatballs

Dig in to Herman’s premium bobotie meatballs filled with chutney, almonds, garlic and NOMU Indian rub. Served on a bed of turmeric rice and sided with a fresh tomato and spring onion salsa. A twist on a classic you’ll surely enjoy!

Herman’s Bobotie Meatballs

with fresh tomato & a coconut-curry sauce

Hands on Time: 15 - 40 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Almonds
Beef
Brown Basmati Rice
Coconut Milk Lite
Free-Range Beef Mince
Fresh Parsley
Garlic Clove
Garlic Cloves
Golden Sultanas
Mrs. Balls Chutney
NOMU Indian Rub
Onion
Onions
Plum Tomato
Plum Tomatoes
Spring Onion
Spring Onions
Turmeric

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

RICE & SHINE
Place a pot over medium-high heat. Rinse the rice and place in the pot with the turmeric. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
TOASTY NUTS
Place the slithered almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and roughly chop. In a bowl, toss together the diced tomato and sliced spring onion with a drizzle of oil and some seasoning.
BOBOTIE MEATBALLS
In a bowl, place the diced onion (to taste), grated garlic, chutney, mince, ⅓ of the chopped almonds, and ½ of the Indian Rub. Add some seasoning and mix until fully combined. Lightly wet your hands to stop the mixture from sticking to them and roll into 4-5 meatballs.
ALMOST THERE...
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the meatballs for 4-5 minutes until browned and cooked through, shifting occasionally. Remove from the pan on completion and drain on paper towel. Mix the coconut milk and the remaining rub until the rub is fully incorporated. Return the pan to a medium heat. Once hot, add the spiced coconut milk and leave to simmer for 3-4 minutes, until slightly reduced and thickened.
DIG IN!
Toss the golden sultanas and ⅓ of the toasted almonds through the turmeric rice. Bowl up a heaping helping of the turmeric rice. Spoon over the curry sauce and bobotie meatballs. Serve with the fresh diced tomato and spring onion. Sprinkle over the fresh parsley and remaining almonds. Indulge!

Brown Basmati Rice - 100ml
Turmeric - 5ml
Almonds - 15g
Plum Tomato - 1
Spring Onion - 1
Onion - 1
Garlic Clove - 1
Mrs Balls Chutney - 30ml
Free-range Beef Mince - 150g
NOMU Indian Rub - 15ml
Coconut Milk Lite - 100ml
Golden Sultanas - 15g
Fresh Parsley - 3g

Download the Recipe

Serves 2

RICE & SHINE
Place a pot over medium-high heat. Rinse the rice and place in the pot with the turmeric. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
TOASTY NUTS
Place the slithered almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and roughly chop. In a bowl, toss together the diced tomato and sliced spring onion with a drizzle of oil and some seasoning.
BOBOTIE MEATBALLS
In a bowl, place the diced onion (to taste), grated garlic, chutney, mince, ⅓ of the chopped almonds, and ½ of the Indian Rub. Add some seasoning and mix until fully combined. Lightly wet your hands to stop the mixture from sticking to them and roll into 4-5 meatballs per portion.
ALMOST THERE...
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the meatballs for 4-5 minutes until browned and cooked through, shifting occasionally. Remove from the pan on completion and drain on paper towel. Mix the coconut milk and the remaining rub until the rub is fully incorporated. Return the pan to a medium heat. Once hot, add the spiced coconut milk and leave to simmer for 3-4 minutes, until slightly reduced and thickened.
DIG IN!
Toss the golden sultanas and ⅓ of the toasted almonds through the turmeric rice. Bowl up a heaping helping of the turmeric rice. Spoon over the curry sauce and bobotie meatballs. Serve with the fresh diced tomato and spring onion. Sprinkle over the fresh parsley and remaining almonds. Indulge!

Brown Basmati Rice - 200ml
Turmeric - 10ml
Almonds - 30g
Plum Tomatoes - 2
Spring Onions - 2
Onion - 1
Garlic Cloves - 2
Mrs Balls Chutney - 60ml
Free-range Beef Mince - 300g
NOMU Indian Rub - 30ml
Coconut Milk Lite - 200ml
Golden Sultanas - 30g
Fresh Parsley - 5g

Download the Recipe

Serves 3

RICE & SHINE
Preheat the oven to 200°C. Place a pot over medium-high heat. Rinse the rice and place in the pot with the turmeric. Submerge in 700ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
TOASTY NUTS
Place the slithered almonds in a large pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and roughly chop. In a bowl, toss together the diced tomato and sliced spring onion with a drizzle of oil and some seasoning.
BOBOTIE MEATBALLS
In a bowl, place the diced onion (to taste), grated garlic, chutney, mince, ⅓ of the chopped almonds, and ½ of the Indian Rub. Add some seasoning and mix until fully combined. Lightly wet your hands to stop the mixture from sticking to them and roll into 4-5 meatballs per portion. Place on a greased baking tray and coat in a little oil.
ALMOST THERE...
Pop the tray of meatballs in the hot oven and bake for 8-10 minutes until browned and cooked through, shifting halfway. Remove from the oven on completion. Mix the coconut milk and the remaining rub until the rub is fully incorporated. Return the pan to a medium heat. Once hot, add the spiced coconut milk and leave to simmer for 4-5 minutes, until slightly reduced and thickened.
DIG IN!
Toss the golden sultanas and ⅓ of the toasted almonds through the turmeric rice. Bowl up a heaping helping of the turmeric rice. Spoon over the curry sauce and bobotie meatballs. Serve with the fresh diced tomato and spring onion. Sprinkle over the fresh parsley and remaining almonds. Indulge!

Brown Basmati Rice - 300ml
Turmeric - 15ml
Almonds - 45g
Plum Tomatoes - 3
Spring Onions - 3
Onions - 2
Garlic Cloves - 3
Mrs Balls Chutney - 85ml
Free-range Beef Mince - 450g
NOMU Indian Rub - 45ml
Coconut Milk Lite - 300ml
Golden Sultanas - 45g
Fresh Parsley - 8g

Download the Recipe

Serves 4

RICE & SHINE
Preheat the oven to 200°C. Place a pot over medium-high heat. Rinse the rice and place in the pot with the turmeric. Submerge in 800ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
TOASTY NUTS
Place the slithered almonds in a large pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and roughly chop. In a bowl, toss together the diced tomato and sliced spring onion with a drizzle of oil and some seasoning.
BOBOTIE MEATBALLS
In a bowl, place the diced onion (to taste), grated garlic, chutney, mince, ⅓ of the chopped almonds, and ½ of the Indian Rub. Add some seasoning and mix until fully combined. Lightly wet your hands to stop the mixture from sticking to them and roll into 4-5 meatballs per portion. Place on a greased baking tray and coat in a little oil.
ALMOST THERE...
Pop the tray of meatballs in the hot oven and bake for 8-10 minutes until browned and cooked through, shifting halfway. Remove from the oven on completion. Mix the coconut milk and the remaining rub until the rub is fully incorporated. Return the pan to a medium heat. Once hot, add the spiced coconut milk and leave to simmer for 4-5 minutes, until slightly reduced and thickened.
DIG IN!
Toss the golden sultanas and ⅓ of the toasted almonds through the turmeric rice. Bowl up a heaping helping of the turmeric rice. Spoon over the curry sauce and bobotie meatballs. Serve with the fresh diced tomato and spring onion. Sprinkle over the fresh parsley and remaining almonds. Indulge!