eCook Meal
Beets, Whipped Feta & Beef Meatballs
with red pesto-dressed slaw
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R259.39
for 4 servings · R64.85 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Danish-style Feta needs 120 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 15% of packR15.00
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
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Fresh Dill needs 10 gMild Dill Gherkins 780 g 780 g at R63.99 · 1% of packR0.82
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Beetroot needs 800 gBulk Large Carrots 3 kg 3 kg at R45.00 · 27% of packR12.00
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Hazelnuts needs 40 gNescafé Hazelnut Cappuccino Sachets 10 x 18 g 18 g at R79.99 · 2.2× packsR177.76
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Cabbage needs 400 gChinese Cabbage 350 g 350 g at R28.99 · 1.14× packR33.13
Not in the Woolies basket — source these elsewhere:
- Greek Yoghurt
- Free-range Beef Meatballs
- Pesto Princess Red Pepper Pesto
- NOMU Cajun Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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?
Beef Meatballs, Beetroot, Cabbage, Cucumber, Dill, Feta, 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?
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! 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). 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. 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. 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. 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.
What should be prepared from my kitchen to make Beets, Whipped Feta & Beef Meatballs?
Beef Meatballs, Beetroot, Cabbage, Cucumber, Dill, Feta, 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