If you think feta is limited to being crumbed over a salad, we’re whipping you into culinary shape with this recipe, Chef! A zesty dill-whipped feta is dolloped onto NOMU Cajun Rub-spiced browned beef meatballs. A side of coleslaw with a welcome kick of red pepper pesto and earthy beetroot pieces complete the dish. Finished with a flair of toasted hazelnuts.
Beets, Whipped Feta & Beef Meatballs
Beets, Whipped Feta & Beef Meatballs
with red pesto-dressed slaw
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Beetroot
- Cabbage
- Cucumber
- Danish-style Feta
- Free-range Beef Meatballs
- Fresh Dill
- Greek Yoghurt
- Hazelnuts
- Lemon Juice
- NOMU Cajun Rub
- Pesto Princess Red Pepper Pesto
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Blender (optional)
- Butter
READY THE ROOTS
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
CHOP-CHOP
Place the chopped hazelnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
DILL-WHIPPED FETA
In a small bowl, combine the yoghurt and the drained feta. Mash with a fork until combined. Add water in 5ml increments if the mixture is not coming together. Alternatively, place in a blender and pulse until smooth. Mix through ½ the chopped dill and ½ the lemon juice (to taste). Set aside.
RED-PESTO SLAW
In a bowl, combine the sliced cabbage, the cucumber matchsticks, the red pesto, the remaining lemon juice, ½ the toasted nuts, a drizzle of olive oil, and seasoning. Set aside.
MOUTHWATERING MEATBALLS
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). In the final 1-2 minutes, baste with the NOMU rub and a knob of butter. Remove from the pan.
UN-BEETABLE DINNER
Plate up the beef meatballs and dollop the dill-whipped feta on the side. Side with the roasted beetroot and the pesto-dressed slaw. Garnish with the remaining dill and toasted nuts. Enjoy!
Beetroot - 200g
Hazelnuts - 10g
Greek Yoghurt - 30ml
Danish-style Feta - 30g
Fresh Dill - 3g
Lemon Juice - 10ml
Cabbage - 100g
Cucumber - 50g
Pesto Princess Red Pepper Pesto - 20ml
Free-range Beef Meatballs - 4
NOMU Cajun Rub - 10ml
READY THE ROOTS
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
CHOP-CHOP
Place the chopped hazelnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
DILL-WHIPPED FETA
In a small bowl, combine the yoghurt and the drained feta. Mash with a fork until combined. Add water in 5ml increments if the mixture is not coming together. Alternatively, place in a blender and pulse until smooth. Mix through ½ the chopped dill and ½ the lemon juice (to taste). Set aside.
RED-PESTO SLAW
In a bowl, combine the sliced cabbage, the cucumber matchsticks, the red pesto, the remaining lemon juice, ½ the toasted nuts, a drizzle of olive oil, and seasoning. Set aside.
MOUTHWATERING MEATBALLS
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). In the final 1-2 minutes, baste with the NOMU rub and a knob of butter. Remove from the pan.
UN-BEETABLE DINNER
Plate up the beef meatballs and dollop the dill-whipped feta on the side. Side with the roasted beetroot and the pesto-dressed slaw. Garnish with the remaining dill and toasted nuts. Enjoy!
Beetroot - 400g
Hazelnuts - 20g
Greek Yoghurt - 60ml
Danish-style Feta - 60g
Fresh Dill - 5g
Lemon Juice - 20ml
Cabbage - 200g
Cucumber - 100g
Pesto Princess Red Pepper Pesto - 40ml
Free-range Beef Meatballs - 8
NOMU Cajun Rub - 20ml
READY THE ROOTS
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
CHOP-CHOP
Place the chopped hazelnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
DILL-WHIPPED FETA
In a small bowl, combine the yoghurt and the drained feta. Mash with a fork until combined. Add water in 5ml increments if the mixture is not coming together. Alternatively, place in a blender and pulse until smooth. Mix through ½ the chopped dill and ½ the lemon juice (to taste). Set aside.
RED-PESTO SLAW
In a bowl, combine the sliced cabbage, the cucumber matchsticks, the red pesto, the remaining lemon juice, ½ the toasted nuts, a drizzle of olive oil, and seasoning. Set aside.
MOUTHWATERING MEATBALLS
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). In the final 1-2 minutes, baste with the NOMU rub and a knob of butter. Remove from the pan.
UN-BEETABLE DINNER
Plate up the beef meatballs and dollop the dill-whipped feta on the side. Side with the roasted beetroot and the pesto-dressed slaw. Garnish with the remaining dill and toasted nuts. Enjoy!
Beetroot - 600g
Hazelnuts - 30g
Greek Yoghurt - 90ml
Danish-style Feta - 90g
Fresh Dill - 8g
Lemon Juice - 30ml
Cabbage - 300g
Cucumber - 150g
Pesto Princess Red Pepper Pesto - 60ml
Free-range Beef Meatballs - 12
NOMU Cajun Rub - 30ml
READY THE ROOTS
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
CHOP-CHOP
Place the chopped hazelnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
DILL-WHIPPED FETA
In a small bowl, combine the yoghurt and the drained feta. Mash with a fork until combined. Add water in 5ml increments if the mixture is not coming together. Alternatively, place in a blender and pulse until smooth. Mix through ½ the chopped dill and ½ the lemon juice (to taste). Set aside.
RED-PESTO SLAW
In a bowl, combine the sliced cabbage, the cucumber matchsticks, the red pesto, the remaining lemon juice, ½ the toasted nuts, a drizzle of olive oil, and seasoning. Set aside.
MOUTHWATERING MEATBALLS
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). In the final 1-2 minutes, baste with the NOMU rub and a knob of butter. Remove from the pan.
UN-BEETABLE DINNER
Plate up the beef meatballs and dollop the dill-whipped feta on the side. Side with the roasted beetroot and the pesto-dressed slaw. Garnish with the remaining dill and toasted nuts. Enjoy!
Beetroot - 800g
Hazelnuts - 40g
Greek Yoghurt - 120ml
Danish-style Feta - 120g
Fresh Dill - 10g
Lemon Juice - 40ml
Cabbage - 400g
Cucumber - 200g
Pesto Princess Red Pepper Pesto - 80ml
Free-range Beef Meatballs - 16
NOMU Cajun Rub - 40ml
Woolies Products in this dish
