It doesn’t get any more local than this. Homemade beef frikkadels are served with a Mrs Balls Chutney-yoghurt and mango atchar for dunking. Sided with roasted beetroot chunks & a fresh salad with baby tomatoes & cucumber. Quick, easy, and tasty – this is a weeknight winner dinner!
Mango Atchar & Beef Frikkadels
Mango Atchar & Beef Frikkadels
with roasted beetroot & a fresh side salad
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Baby Tomatoes
- Beef
- Beetroot
- Cucumber
- Free-Range Beef Mince
- Fresh Parsley
- Green Leaves
- Low Fat Plain Yoghurt
- Mango Atchar
- Mrs. Balls Chutney
- Nomu African Rub
- Onion
- Worcestershire Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
SWEET BEETS
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
YO, CHUTNEY!
In a small bowl, combine the yoghurt, ½ the chopped parsley, the chutney, and seasoning. Set aside.
FRIKKA-LEKKER-DELS
In a bowl, combine the beef mince, the diced onion (to taste), the remaining NOMU rub, the Worcestershire sauce, and seasoning. Wet your hands slightly to stop the mixture from sticking to them and shape into 4-5 meatballs. Place on a lightly greased roasting tray and bake in the hot oven until cooked through, 8-10 minutes (shifting halfway).
SIMPLE SALAD
In a salad bowl, combine the rinsed green leaves, the halved baby tomatoes, the cucumber half-moons, a drizzle of olive oil, and seasoning.
GRUB’S UP!
Plate up the beef frikkadels. Side with the roasted beetroot, the dressed salad, and the mango atchar. Dollop the chutney yoghurt over the frikkadels. Garnish with the remaining parsley. Looks good, Chef!
Beetroot - 200g
NOMU African Rub - 10ml
Low Fat Plain Yoghurt - 30ml
Fresh Parsley - 3g
Mrs Balls Chutney - 20ml
Free-range Beef Mince - 150g
Onion - 1
Worcestershire Sauce - 5ml
Green Leaves - 20g
Baby Tomatoes - 80g
Cucumber - 50g
Mango Atchar - 40ml
SWEET BEETS
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
YO, CHUTNEY!
In a small bowl, combine the yoghurt, ½ the chopped parsley, the chutney, and seasoning. Set aside.
FRIKKA-LEKKER-DELS
In a bowl, combine the beef mince, the diced onion (to taste), the remaining NOMU rub, the Worcestershire sauce, and seasoning. Wet your hands slightly to stop the mixture from sticking to them and shape into 4-5 meatballs per person. Place on a lightly greased roasting tray and bake in the hot oven until cooked through, 8-10 minutes (shifting halfway).
SIMPLE SALAD
In a salad bowl, combine the rinsed green leaves, the halved baby tomatoes, the cucumber half-moons, a drizzle of olive oil, and seasoning.
GRUB’S UP!
Plate up the beef frikkadels. Side with the roasted beetroot, the dressed salad, and the mango atchar. Dollop the chutney yoghurt over the frikkadels. Garnish with the remaining parsley. Looks good, Chef!
Beetroot - 400g
NOMU African Rub - 20ml
Low Fat Plain Yoghurt - 60ml
Fresh Parsley - 5g
Mrs Balls Chutney - 40ml
Free-range Beef Mince - 300g
Onion - 1
Worcestershire Sauce - 10ml
Green Leaves - 40g
Baby Tomatoes - 160g
Cucumber - 100g
Mango Atchar - 80ml
SWEET BEETS
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
YO, CHUTNEY!
In a small bowl, combine the yoghurt, ½ the chopped parsley, the chutney, and seasoning. Set aside.
FRIKKA-LEKKER-DELS
In a bowl, combine the beef mince, the diced onion (to taste), the remaining NOMU rub, the Worcestershire sauce, and seasoning. Wet your hands slightly to stop the mixture from sticking to them and shape into 4-5 meatballs per person. Place on a lightly greased roasting tray and bake in the hot oven until cooked through, 8-10 minutes (shifting halfway).
SIMPLE SALAD
In a salad bowl, combine the rinsed green leaves, the halved baby tomatoes, the cucumber half-moons, a drizzle of olive oil, and seasoning.
GRUB’S UP!
Plate up the beef frikkadels. Side with the roasted beetroot, the dressed salad, and the mango atchar. Dollop the chutney yoghurt over the frikkadels. Garnish with the remaining parsley. Looks good, Chef!
Beetroot - 600g
NOMU African Rub - 30ml
Low Fat Plain Yoghurt - 90ml
Fresh Parsley - 8g
Mrs Balls Chutney - 60ml
Free-range Beef Mince - 450g
Onion - 1
Worcestershire Sauce - 15ml
Green Leaves - 60g
Baby Tomatoes - 240g
Cucumber - 150g
Mango Atchar - 125ml
SWEET BEETS
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
YO, CHUTNEY!
In a small bowl, combine the yoghurt, ½ the chopped parsley, the chutney, and seasoning. Set aside.
FRIKKA-LEKKER-DELS
In a bowl, combine the beef mince, the diced onion (to taste), the remaining NOMU rub, the Worcestershire sauce, and seasoning. Wet your hands slightly to stop the mixture from sticking to them and shape into 4-5 meatballs per person. Place on a lightly greased roasting tray and bake in the hot oven until cooked through, 8-10 minutes (shifting halfway).
SIMPLE SALAD
In a salad bowl, combine the rinsed green leaves, the halved baby tomatoes, the cucumber half-moons, a drizzle of olive oil, and seasoning.
GRUB’S UP!
Plate up the beef frikkadels. Side with the roasted beetroot, the dressed salad, and the mango atchar. Dollop the chutney yoghurt over the frikkadels. Garnish with the remaining parsley. Looks good, Chef!
Beetroot - 800g
NOMU African Rub - 40ml
Low Fat Plain Yoghurt - 125ml
Fresh Parsley - 10g
Mrs Balls Chutney - 80ml
Free-range Beef Mince - 600g
Onion - 1
Worcestershire Sauce - 20ml
Green Leaves - 80g
Baby Tomatoes - 320g
Cucumber - 200g
Mango Atchar - 160ml
Woolies Products in this dish
