eCook Meal
Jalapeño Yoghurt & Beef Meatballs
with cheesy black beans & butternut
Soon you will be feasting on mmmmouthwatering beef meatballs, dished up on a beautiful bed of oven roasted black beans & crispy kale, elevated with fresh oregano & melted Italian-style hard cheese. Served with cumin-infused butternut and a spicy yoghurt.
Serving guide
Choose your portion size.
ROASTED Butternut
Preheat the oven to 200°C. Spread the Butternut half-moons on a roasting tray. Coat in oil, half the cumin and some seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
CHEESY VEGGIES
Place the shredded Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. Transfer to a new baking tray. In another bowl, mix the drained black bean, the grated cheese, ½ the chopped Oregano, the remaining cumin and some olive oil. Mix to fully coat the beans then toss over the kale. When the Butternut has 10 minutes remaining, place the kale and beans into the oven and roast for the remaining time.
SPICY Yoghurt
In a bowl, combine the Yoghurt, the remaining Oregano, and the chopped jalapeños. Mix well and season.
FLAVOURBOMBS
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.
GRAB A PLATE
Make a bed of the crispy Kale. Top with the roasted Butternut and the crispy beans and the juicy meatballs. Drizzle over the creamy jalapeños and dig in!
ROASTED Butternut
Preheat the oven to 200°C. Spread the Butternut half-moons on a roasting tray. Coat in oil, half the cumin and some seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
CHEESY VEGGIES
Place the shredded Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. Transfer to a new baking tray. In another bowl, mix the drained black bean, the grated cheese, ½ the chopped Oregano, the remaining cumin and some olive oil. Mix to fully coat the beans then toss over the kale. When the Butternut has 10 minutes remaining, place the kale and beans into the oven and roast for the remaining time.
SPICY Yoghurt
In a bowl, combine the Yoghurt, the remaining Oregano, and the chopped jalapeños. Mix well and season.
FLAVOURBOMBS
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.
GRAB A PLATE
Make a bed of the crispy Kale. Top with the roasted Butternut and the crispy beans and the juicy meatballs. Drizzle over the creamy jalapeños and dig in!
ROASTED Butternut
Preheat the oven to 200°C. Spread the Butternut half-moons on a roasting tray. Coat in oil, half the cumin and some seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
CHEESY VEGGIES
Place the shredded Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. Transfer to a new baking tray. In another bowl, mix the drained black bean, the grated cheese, ½ the chopped Oregano, the remaining cumin and some olive oil. Mix to fully coat the beans then toss over the kale. When the Butternut has 10 minutes remaining, place the kale and beans into the oven and roast for the remaining time.
SPICY Yoghurt
In a bowl, combine the Yoghurt, the remaining Oregano, and the chopped jalapeños. Mix well and season.
FLAVOURBOMBS
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.
GRAB A PLATE
Make a bed of the crispy Kale. Top with the roasted Butternut and the crispy beans and the juicy meatballs. Drizzle over the creamy jalapeños and dig in!
ROASTED Butternut
Preheat the oven to 200°C. Spread the Butternut half-moons on a roasting tray. Coat in oil, half the cumin and some seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
CHEESY VEGGIES
Place the shredded Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. Transfer to a new baking tray. In another bowl, mix the drained black bean, the grated cheese, ½ the chopped Oregano, the remaining cumin and some olive oil. Mix to fully coat the beans then toss over the kale. When the Butternut has 10 minutes remaining, place the kale and beans into the oven and roast for the remaining time.
SPICY Yoghurt
In a bowl, combine the Yoghurt, the remaining Oregano, and the chopped jalapeños. Mix well and season.
FLAVOURBOMBS
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.
GRAB A PLATE
Make a bed of the crispy Kale. Top with the roasted Butternut and the crispy beans and the juicy meatballs. Drizzle over the creamy jalapeños and dig in!
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Jalapeño Yoghurt & Beef Meatballs?
The preparation time for Jalapeño Yoghurt & Beef Meatballs with cheesy black beans & butternut is between 20 and 40 minutes.
What is the total time required to make Jalapeño Yoghurt & Beef Meatballs with cheesy black beans & butternut?
The total time required to make Jalapeño Yoghurt & Beef Meatballs with cheesy black beans & butternut is between 40 and 60 minutes.
How many servings does Jalapeño Yoghurt & Beef Meatballs provide?
4 servings
What are the main ingredients in Jalapeño Yoghurt & Beef Meatballs?
Beef Meatballs, Black Beans, Butternut, Grated Italian-style Hard Cheese, Ground Cumin, Kale, Oregano, Pickled Jalapeño, Yoghurt
What is the nutritional information of Jalapeño Yoghurt & Beef Meatballs?
Calories: 859, Carbs: 48 grams, Fat: grams, Protein: 54.3 grams, Sugar: 8.9 grams, Salt: 530 grams
How do I prepare Jalapeño Yoghurt & Beef Meatballs?
SPICY YOGHURT: In a bowl, combine the yoghurt, the remaining oregano, and the chopped jalapeños. Mix well and season. CHEESY VEGGIES: Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. Transfer to a new baking tray. In another bowl, mix the drained black bean, the grated cheese, ½ the chopped oregano, the remaining cumin and some olive oil. Mix to fully coat the beans then toss over the kale. When the butternut has 10 minutes remaining, place the kale and beans into the oven and roast for the remaining time. ROASTED BUTTERNUT: Preheat the oven to 200°C. Spread the butternut half-moons on a roasting tray. Coat in oil, half the cumin and some seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). GRAB A PLATE: Make a bed of the crispy kale. Top with the roasted butternut and the crispy beans and the juicy meatballs. Drizzle over the creamy jalapeños and dig in! FLAVOURBOMBS: 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.
What should be prepared from my kitchen to make Jalapeño Yoghurt & Beef Meatballs?
Beef Meatballs, Black Beans, Butternut, Grated Italian-style Hard Cheese, Ground Cumin, Kale, Oregano, Pickled Jalapeño, Yoghurt
How many calories does Jalapeño Yoghurt & Beef Meatballs have?
859 calories
How much fat content does Jalapeño Yoghurt & Beef Meatballs have?
grams