Beets, Whipped Feta & Beef Meatballs

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

with red pesto-dressed slaw

4.9

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Blender (optional)
  • Butter
Photo of Beets, Whipped Feta & Beef Meatballs
  1. 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).

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

  1. 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).

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

  1. 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).

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

  1. 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).

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

Frequently Asked Questions

What is the preparation time for Beets, Whipped Feta & Beef Meatballs?

The preparation time for Beets, Whipped Feta & Beef Meatballs with red pesto-dressed slaw is between 25 and 40 minutes.

What is the total time required to make Beets, Whipped Feta & Beef Meatballs with red pesto-dressed slaw?

The total time required to make Beets, Whipped Feta & Beef Meatballs with red pesto-dressed slaw is between 40 and 55 minutes.

How many servings does Beets, Whipped Feta & Beef Meatballs provide?

4 servings

What are the main ingredients in Beets, Whipped Feta & Beef Meatballs?

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

What is the nutritional information of Beets, Whipped Feta & Beef Meatballs?

Calories: 710, Carbs: 28 grams, Fat: grams, Protein: 42.6 grams, Sugar: 10.3 grams, Salt: 1411 grams

How do I prepare Beets, Whipped Feta & Beef Meatballs?

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!

What should be prepared from my kitchen to make Beets, Whipped Feta & Beef Meatballs?

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

How many calories does Beets, Whipped Feta & Beef Meatballs have?

710 calories

How much fat content does Beets, Whipped Feta & Beef Meatballs have?

grams

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