Savoury, sun-dried tomato ostrich meatballs are paired with roasted beetroot and caramelised onions, served alongside a vibrant sun-dried tomato salad with fresh greens.
Superb Ostrich Meatballs
Superb Ostrich Meatballs
with roasted beets & sun-dried tomatoes
Hands on Time: 30 - 45 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Almonds
- Beetroot
- Danish-style Feta
- Free-range Ostrich Mince
- Fresh Oregano
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Lemon
- Lemons
- Mayo
- NOMU One For All Rub
- Onion
- Onions
- Ostrich
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
TURN UP THE BEET
Preheat the oven to 200°C. Place the Beetroot pieces and the onion wedges on a roasting tray, coat in oil, and season. Roast in the oven until cooked through and crispy, 30-35 minutes, shifting at the halfway mark.
PERFECT MEATBALLS
Place the mince in a bowl, add the grated garlic, ½ of the chopped oregano, the NOMU rub, ¼ of the chopped sun-dried tomatoes, a squeeze of Lemon juice (to taste), 1 tbsp of cold water, and seasoning. Mix until combined. Wet your hands slightly and shape the mince mixture into 4-5 meatballs. Set aside.
FRESH SALAD
In a salad bowl, combine 5ml of olive oil, a squeeze of Lemon juice, seasoning, and a sweetener (to taste). Toss through the rinsed salad leaves, the remaining sun-dried tomatoes, and the lemon zest (to taste).
TOASTED Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MEATBALL PARTY
Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 4-5 minutes (shifting occasionally). Remove from the pan.
GET NOSHING
Plate up the roasted beets & onion. Side with the golden meatballs and the fresh salad. Crumble the drained feta over the salad. Garnish with the toasted Almonds, any remaining lemon wedges and the remaining oregano. Serve with the mayo for dunking. Easy peasy!
TURN UP THE BEET
Preheat the oven to 200°C. Place the Beetroot pieces and the onion wedges on a roasting tray, coat in oil, and season. Roast in the oven until cooked through and crispy, 30-35 minutes, shifting at the halfway mark.
PERFECT MEATBALLS
Place the mince in a bowl, add the grated garlic, ½ of the chopped oregano, the NOMU rub, ¼ of the chopped sun-dried tomatoes, a squeeze of Lemon juice (to taste), 1 tbsp of cold water, and seasoning. Mix until combined. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Set aside.
FRESH SALAD
In a salad bowl, combine 10ml of olive oil, a squeeze of Lemon juice, seasoning, and a sweetener (to taste). Toss through the rinsed salad leaves, the remaining sun-dried tomatoes, and the lemon zest (to taste).
TOASTED Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MEATBALL PARTY
Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 4-5 minutes (shifting occasionally). Remove from the pan.
GET NOSHING
Plate up the roasted beets & onion. Side with the golden meatballs and the fresh salad. Crumble the drained feta over the salad. Garnish with the toasted Almonds, any remaining lemon wedges and the remaining oregano. Serve with the mayo for dunking. Easy peasy!
TURN UP THE BEET
Preheat the oven to 200°C. Place the Beetroot pieces and the onion wedges on a roasting tray, coat in oil, and season. Roast in the oven until cooked through and crispy, 35-40 minutes, shifting at the halfway mark.
PERFECT MEATBALLS
Place the mince in a bowl, add the grated garlic, ½ of the chopped oregano, the NOMU rub, ¼ of the chopped sun-dried tomatoes, a squeeze of Lemon juice (to taste), 1 tbsp of cold water, and seasoning. Mix until combined. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Set aside.
FRESH SALAD
In a salad bowl, combine 15ml of olive oil, a squeeze of Lemon juice, seasoning, and a sweetener (to taste). Toss through the rinsed salad leaves, the remaining sun-dried tomatoes, and the lemon zest (to taste).
TOASTED Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MEATBALL PARTY
Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 4-5 minutes (shifting occasionally). Remove from the pan.
GET NOSHING
Plate up the roasted beets & onion. Side with the golden meatballs and the fresh salad. Crumble the drained feta over the salad. Garnish with the toasted Almonds, any remaining lemon wedges and the remaining oregano. Serve with the mayo for dunking. Easy peasy!
TURN UP THE BEET
Preheat the oven to 200°C. Place the Beetroot pieces and the onion wedges on a roasting tray, coat in oil, and season. Roast in the oven until cooked through and crispy, 35-40 minutes, shifting at the halfway mark.
PERFECT MEATBALLS
Place the mince in a bowl, add the grated garlic, ½ of the chopped oregano, the NOMU rub, ¼ of the chopped sun-dried tomatoes, a squeeze of Lemon juice (to taste), 1 tbsp of cold water, and seasoning. Mix until combined. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Set aside.
FRESH SALAD
In a salad bowl, combine 20ml of olive oil, a squeeze of Lemon juice, seasoning, and a sweetener (to taste). Toss through the rinsed salad leaves, the remaining sun-dried tomatoes, and the lemon zest (to taste).
TOASTED Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MEATBALL PARTY
Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 4-5 minutes (shifting occasionally). Remove from the pan.
GET NOSHING
Plate up the roasted beets & onion. Side with the golden meatballs and the fresh salad. Crumble the drained feta over the salad. Garnish with the toasted Almonds, any remaining lemon wedges and the remaining oregano. Serve with the mayo for dunking. Easy peasy!
Frequently Asked Questions
What is the preparation time for Superb Ostrich Meatballs?
The preparation time for Superb Ostrich Meatballs with roasted beets & sun-dried tomatoes is between 30 and 45 minutes.
What is the total time required to make Superb Ostrich Meatballs with roasted beets & sun-dried tomatoes?
The total time required to make Superb Ostrich Meatballs with roasted beets & sun-dried tomatoes is between 45 and 60 minutes.
How many servings does Superb Ostrich Meatballs provide?
4 servings
What are the main ingredients in Superb Ostrich Meatballs?
Almonds, Beetroot, Danish-style Feta, Free-range Ostrich Mince, Fresh Oregano, Garlic Clove, Garlic Cloves, Green Leaves, Lemon, Lemons, Mayo, NOMU One For All Rub, Onion, Onions, Ostrich, Sun-Dried Tomatoes
What is the nutritional information of Superb Ostrich Meatballs?
Calories: 1054, Carbs: 73 grams, Fat: grams, Protein: 25.6 grams, Sugar: 27.4 grams, Salt: 1335 grams
How do I prepare Superb Ostrich Meatballs?
GET NOSHING: Plate up the roasted beets & onion. Side with the golden meatballs and the fresh salad. Crumble the drained feta over the salad. Garnish with the toasted almonds, any remaining lemon wedges and the remaining oregano. Serve with the mayo for dunking. Easy peasy! MEATBALL PARTY: Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 4-5 minutes (shifting occasionally). Remove from the pan. PERFECT MEATBALLS: Place the mince in a bowl, add the grated garlic, ½ of the chopped oregano, the NOMU rub, ¼ of the chopped sun-dried tomatoes, a squeeze of lemon juice (to taste), 1 tbsp of cold water, and seasoning. Mix until combined. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Set aside. TURN UP THE BEET: Preheat the oven to 200°C. Place the beetroot pieces and the onion wedges on a roasting tray, coat in oil, and season. Roast in the oven until cooked through and crispy, 30-35 minutes, shifting at the halfway mark. FRESH SALAD: In a salad bowl, combine 10ml of olive oil, a squeeze of lemon juice, seasoning, and a sweetener (to taste). Toss through the rinsed salad leaves, the remaining sun-dried tomatoes, and the lemon zest (to taste). TOASTED ALMONDS: Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
What should be prepared from my kitchen to make Superb Ostrich Meatballs?
Almonds, Beetroot, Danish-style Feta, Free-range Ostrich Mince, Fresh Oregano, Garlic Clove, Garlic Cloves, Green Leaves, Lemon, Lemons, Mayo, NOMU One For All Rub, Onion, Onions, Ostrich, Sun-Dried Tomatoes
How many calories does Superb Ostrich Meatballs have?
1054 calories
How much fat content does Superb Ostrich Meatballs have?
grams
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