Roll up your sleeves and let’s make some homemade ostrich meatballs, dotted with tasty surprises such as sun-dried tomatoes. These flavourbombs will rest on a tossed salad, featuring briny pops of olives, cucumber & greens. Served with golden pumpkin and creamy tzatziki.
Mediterranean Ostrich Meatballs
Mediterranean Ostrich Meatballs
with roasted pumpkin & tzatziki
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Bell Pepper
- Bell Peppers
- Cucumber
- Free-range Ostrich Mince
- Fresh Parsley
- Lemon Juice
- Onion
- Onions
- Ostrich
- Pitted Kalamata Olives
- Pumpkin Chunks
- Salad Leaves
- Sun-Dried Tomatoes
- Tzatziki
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
ROASTED PUMPKIN
Preheat the oven to 200°C. Spread the pumpkin on a roasting tray. Lightly coat with cooking spray and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
MMMEATBALLS
In a bowl, combine the mince, ½ the sun-dried tomatoes, ½ the Onion (to taste), and ½ the parsley. Season well and mix until combined. Wet your hands slightly and shape the mince mixture into 4-5 meatballs. Set aside.
COLOURFUL SALAD
In another bowl, mix together the pepper, the Cucumber, the olives, the remaining onion, the remaining sun-dried tomato, the remaining parsley and the lemon juice (to taste). Toss through the salad leaves, a drizzle of olive oil (optional), season and set aside.
INTO THE PAN
Place a pan over medium heat with a bit of cooking spray. When hot, fry the meatballs until browned and cooked through, 4-5 minutes, shifting as they colour. Remove from the pan.
JUST LOOK AT THAT!
Make a bed of loaded salad. Top with the juicy meatballs and the pumpkin. Dollop over the Tzatziki. Opa, Chef, dinner is ready!
ROASTED PUMPKIN
Preheat the oven to 200°C. Spread the pumpkin on a roasting tray. Lightly coat with cooking spray and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
MMMEATBALLS
In a bowl, combine the mince, ½ the sun-dried tomatoes, ½ the Onion (to taste), and ½ the parsley. Season well and mix until combined. Wet your hands slightly and shape the mince mixture into 4-5 meatballs. Set aside.
COLOURFUL SALAD
In another bowl, mix together the pepper, the Cucumber, the olives, the remaining onion, the remaining sun-dried tomato, the remaining parsley and the lemon juice (to taste). Toss through the salad leaves, a drizzle of olive oil (optional), season and set aside.
INTO THE PAN
Place a pan over medium heat with a bit of cooking spray. When hot, fry the meatballs until browned and cooked through, 4-5 minutes, shifting as they colour. Remove from the pan.
JUST LOOK AT THAT!
Make a bed of loaded salad. Top with the juicy meatballs and the pumpkin. Dollop over the Tzatziki. Opa, Chef, dinner is ready!
ROASTED PUMPKIN
Preheat the oven to 200°C. Spread the pumpkin on a roasting tray. Lightly coat with cooking spray and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
MMMEATBALLS
In a bowl, combine the mince, ½ the sun-dried tomatoes, ½ the Onion (to taste), and ½ the parsley. Season well and mix until combined. Wet your hands slightly and shape the mince mixture into 4-5 meatballs. Set aside.
COLOURFUL SALAD
In another bowl, mix together the pepper, the Cucumber, the olives, the remaining onion, the remaining sun-dried tomato, the remaining parsley and the lemon juice (to taste). Toss through the salad leaves, a drizzle of olive oil (optional), season and set aside.
INTO THE PAN
Place a pan over medium heat with a bit of cooking spray. When hot, fry the meatballs until browned and cooked through, 4-5 minutes, shifting as they colour. Remove from the pan.
JUST LOOK AT THAT!
Make a bed of loaded salad. Top with the juicy meatballs and the pumpkin. Dollop over the Tzatziki. Opa, Chef, dinner is ready!
ROASTED PUMPKIN
Preheat the oven to 200°C. Spread the pumpkin on a roasting tray. Lightly coat with cooking spray and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
MMMEATBALLS
In a bowl, combine the mince, ½ the sun-dried tomatoes, ½ the Onion (to taste), and ½ the parsley. Season well and mix until combined. Wet your hands slightly and shape the mince mixture into 4-5 meatballs. Set aside.
COLOURFUL SALAD
In another bowl, mix together the pepper, the Cucumber, the olives, the remaining onion, the remaining sun-dried tomato, the remaining parsley and the lemon juice (to taste). Toss through the salad leaves, a drizzle of olive oil (optional), season and set aside.
INTO THE PAN
Place a pan over medium heat with a bit of cooking spray. When hot, fry the meatballs until browned and cooked through, 4-5 minutes, shifting as they colour. Remove from the pan.
JUST LOOK AT THAT!
Make a bed of loaded salad. Top with the juicy meatballs and the pumpkin. Dollop over the Tzatziki. Opa, Chef, dinner is ready!
Frequently Asked Questions
What is the preparation time for Mediterranean Ostrich Meatballs?
The preparation time for Mediterranean Ostrich Meatballs with roasted pumpkin & tzatziki is between 25 and 40 minutes.
What is the total time required to make Mediterranean Ostrich Meatballs with roasted pumpkin & tzatziki?
The total time required to make Mediterranean Ostrich Meatballs with roasted pumpkin & tzatziki is between 40 and 55 minutes.
How many servings does Mediterranean Ostrich Meatballs provide?
4 servings
What are the main ingredients in Mediterranean Ostrich Meatballs?
Bell Pepper, Bell Peppers, Cucumber, Free-range Ostrich Mince, Fresh Parsley, Lemon Juice, Onion, Onions, Ostrich, Pitted Kalamata Olives, Pumpkin Chunks, Salad Leaves, Sun-Dried Tomatoes, Tzatziki
What is the nutritional information of Mediterranean Ostrich Meatballs?
Calories: 483, Carbs: 39 grams, Fat: grams, Protein: 39.8 grams, Sugar: 21 grams, Salt: 466.7 grams
How do I prepare Mediterranean Ostrich Meatballs?
JUST LOOK AT THAT!: Make a bed of loaded salad. Top with the juicy meatballs and the pumpkin. Dollop over the tzatziki. Opa, Chef, dinner is ready! INTO THE PAN: Place a pan over medium heat with a bit of cooking spray. When hot, fry the meatballs until browned and cooked through, 4-5 minutes, shifting as they colour. Remove from the pan. COLOURFUL SALAD: In another bowl, mix together the pepper, the cucumber, the olives, the remaining onion, the remaining sun-dried tomato, the remaining parsley and the lemon juice (to taste). Toss through the salad leaves, a drizzle of olive oil (optional), season and set aside. MMMEATBALLS: In a bowl, combine the mince, ½ the sun-dried tomatoes, ½ the onion (to taste), and ½ the parsley. Season well and mix until combined. Wet your hands slightly and shape the mince mixture into 4-5 meatballs. Set aside. ROASTED PUMPKIN: Preheat the oven to 200°C. Spread the pumpkin on a roasting tray. Lightly coat with cooking spray and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
What should be prepared from my kitchen to make Mediterranean Ostrich Meatballs?
Bell Pepper, Bell Peppers, Cucumber, Free-range Ostrich Mince, Fresh Parsley, Lemon Juice, Onion, Onions, Ostrich, Pitted Kalamata Olives, Pumpkin Chunks, Salad Leaves, Sun-Dried Tomatoes, Tzatziki
How many calories does Mediterranean Ostrich Meatballs have?
483 calories
How much fat content does Mediterranean Ostrich Meatballs have?
grams
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