eCook Meal
Effortless Lamb Meatballs
with sun-dried tomatoes, crispy kale & ready-made tzatziki
Minimum time, maximum flavour! Succulent lamb meatballs, bejewelled with tangy sun-dried tomatoes and fresh mint, sprawled across a bed of crispy kale, roast chickpeas, and whole wheat couscous.
Serving guide
Choose your portion size.
CRISP THE Chickpeas & KALE
Preheat the oven to 180°C. Place the drained Chickpeas on a roasting tray. Coat in oil, season to taste, and spread out in a single layer. Roast in the hot oven for 12-15 minutes. Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, massage the kale until softened and coated in oil. When the chickpeas reach the halfway mark, remove the tray from the oven and scatter over the kale. Return to the oven for the remaining roasting time until the kale and chickpeas are crispy.
GET THE BALL ROLLING
Place the lamb mince in a bowl with the Italian Rub, the chopped mint, and half of the chopped sun-dried tomatoes. Pour in the reserved sun-dried Tomato oil and add the finely chopped onion to your taste preference. Mix until well combined and roll into 4-5 meatballs. Place on a lightly greased baking tray and bake in the oven for 8-10 minutes until lightly browned and glossy, shifting halfway. Remove from the oven on completion and allow to rest for 2-3 minutes before serving.
WHILE THE MEATBALLS ARE BAKING…
Boil the kettle. Using a shallow bowl, submerge the couscous and stock in 125ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-6 minutes until cooked and tender. On completion, fluff up with the fork and toss through the remaining sun-dried tomatoes and the cooked, crispy Kale. Stir through some red wine vinegar to taste.
A MOREISH MEDITERRANEAN MEAL
Make a bed of Kale and couscous salad. Scatter over the crispy Chickpeas and top with the dazzling Mediterranean meatballs. Garnish with dollops of tzatziki and sprinkles of the remaining fresh, chopped mint. Dig in!
CRISP THE Chickpeas & KALE
Preheat the oven to 180°C. Place the drained Chickpeas on a roasting tray. Coat in oil, season to taste, and spread out in a single layer. Roast in the hot oven for 15-20 minutes. Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, massage the kale until softened and coated in oil. When the chickpeas reach the halfway mark, remove the tray from the oven and scatter over the kale. Return to the oven for the remaining roasting time until the kale and chickpeas are crispy.
GET THE BALL ROLLING
Place the lamb mince in a bowl with the Italian Rub, the chopped mint, and half of the chopped sun-dried tomatoes. Pour in the reserved sun-dried Tomato oil and add the finely chopped onion to your taste preference. Mix until well combined and roll into 4-5 meatballs per portion. Place on a lightly greased baking tray and bake in the oven for 10-12 minutes until lightly browned and glossy, shifting halfway. Remove from the oven on completion and allow to rest for 2-3 minutes before serving.
WHILE THE MEATBALLS ARE BAKING…
Boil the kettle. Using a shallow bowl, submerge the couscous and stock in 250ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-6 minutes until cooked and tender. On completion, fluff up with the fork and toss through the remaining sun-dried tomatoes and the cooked, crispy Kale. Stir through some red wine vinegar to taste.
A MOREISH MEDITERRANEAN MEAL
Make a bed of Kale and couscous salad. Scatter over the crispy Chickpeas and top with the dazzling Mediterranean meatballs. Garnish with dollops of tzatziki and sprinkles of the remaining fresh, chopped mint. Dig in!
CRISP THE Chickpeas & KALE
Preheat the oven to 180°C. Place the drained Chickpeas on a roasting tray. Coat in oil, season to taste, and spread out in a single layer. Roast in the hot oven for 15-20 minutes. Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, massage the kale until softened and coated in oil. When the chickpeas reach the halfway mark, remove the tray from the oven and scatter over the kale. Return to the oven for the remaining roasting time until the kale and chickpeas are crispy.
GET THE BALL ROLLING
Place the lamb mince in a bowl with the Italian Rub, the chopped mint, and half of the chopped sun-dried tomatoes. Pour in the reserved sun-dried Tomato oil and add the finely chopped onion to your taste preference. Mix until well combined and roll into 4-5 meatballs per portion. Place on a lightly greased baking tray and bake in the oven for 10-12 minutes until lightly browned and glossy, shifting halfway. Remove from the oven on completion and allow to rest for 2-3 minutes before serving.
WHILE THE MEATBALLS ARE BAKING…
Boil the kettle. Using a shallow bowl, submerge the couscous and stock in 250ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-6 minutes until cooked and tender. On completion, fluff up with the fork and toss through the remaining sun-dried tomatoes and the cooked, crispy Kale. Stir through some red wine vinegar to taste.
A MOREISH MEDITERRANEAN MEAL
Make a bed of Kale and couscous salad. Scatter over the crispy Chickpeas and top with the dazzling Mediterranean meatballs. Garnish with dollops of tzatziki and sprinkles of the remaining fresh, chopped mint. Dig in!
CRISP THE Chickpeas & KALE
Preheat the oven to 180°C. Place the drained Chickpeas on a roasting tray. Coat in oil, season to taste, and spread out in a single layer. Roast in the hot oven for 15-20 minutes until crispy and caramel in colour. Place the shredded kale on a separate roasting tray with a drizzle of oil and some seasoning. Using your hands, massage the kale until softened and coated in oil. When the chickpeas reach the halfway mark, place the tray of kale in the oven and cook for remaining roasting time until crisping up.
GET THE BALL ROLLING
Place the lamb mince in a bowl with the Italian Rub, the chopped mint, and half of the chopped sun-dried tomatoes. Pour in the reserved sun-dried Tomato oil and add the finely chopped onion to your taste preference. Mix until well combined and roll into 4-5 meatballs per portion. Place on a lightly greased baking tray and bake in the oven for 12-15 minutes until lightly browned and glossy, shifting halfway. Remove from the oven on completion and allow to rest for 2-3 minutes before serving.
WHILE THE MEATBALLS ARE BAKING…
Boil the kettle. Using a shallow bowl, submerge the couscous and stock in 500ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-6 minutes until cooked and tender. On completion, fluff up with the fork and toss through the remaining sun-dried tomatoes and the cooked, crispy Kale. Stir through some red wine vinegar to taste.
A MOREISH MEDITERRANEAN MEAL
Make a bed of Kale and couscous salad. Scatter over the crispy Chickpeas and top with the dazzling Mediterranean meatballs. Garnish with dollops of tzatziki and sprinkles of the remaining fresh, chopped mint. Dig in!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R222.57
for 4 servings · R55.64 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Tzatziki needs 250 mlTzatziki Seasoning 15 g R20.99 · whole pack (size can't be divided)R20.99
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Fresh Mint needs 15 gFresh Mint 20 g 20 g at R14.99 · 75% of packR11.24
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Chicken Stock needs 20 mlFresh Free Range Liquid Chicken Stock 500 ml 500 ml at R54.99 · 4% of packR2.20
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Lamb Mince needs 600 gFree Range Lamb Mince 500 g 500 g at R109.99 · 1.20× packR131.99
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Sun-Dried Tomatoes needs 200 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 13% of packR6.00
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Chickpeas needs 240 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 40% of packR17.20
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Red Wine Vinegar needs 30 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 12% of packR5.40
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Kale needs 200 gKale Min 350 g 350 g at R35.99 · 57% of packR20.57
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Onion needs 1Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
Not in the Woolies basket — source these elsewhere:
- Whole Wheat Couscous
- NOMU Italian Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Effortless Lamb Meatballs?
The preparation time for Effortless Lamb Meatballs with sun-dried tomatoes, crispy kale & ready-made tzatziki is between 20 and 30 minutes.
What is the total time required to make Effortless Lamb Meatballs with sun-dried tomatoes, crispy kale & ready-made tzatziki?
The total time required to make Effortless Lamb Meatballs with sun-dried tomatoes, crispy kale & ready-made tzatziki is between 30 and 45 minutes.
How many servings does Effortless Lamb Meatballs provide?
4 servings
What are the main ingredients in Effortless Lamb Meatballs?
Chicken, Chicken Stock, Chickpeas, Fresh Mint, Kale, Lamb Mince, NOMU Italian Rub, Onion, Red Wine Vinegar, Tomato, Tzatziki, Whole Wheat Couscous
What is the nutritional information of Effortless Lamb Meatballs?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Effortless Lamb Meatballs?
WHILE THE MEATBALLS ARE BAKING…: Boil the kettle. Using a shallow bowl, submerge the couscous and stock in 250ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-6 minutes until cooked and tender. On completion, fluff up with the fork and toss through the remaining sun-dried tomatoes and the cooked, crispy kale. Stir through some red wine vinegar to taste. CRISP THE CHICKPEAS & KALE: Preheat the oven to 180°C. Place the drained chickpeas on a roasting tray. Coat in oil, season to taste, and spread out in a single layer. Roast in the hot oven for 15-20 minutes. Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, massage the kale until softened and coated in oil. When the chickpeas reach the halfway mark, remove the tray from the oven and scatter over the kale. Return to the oven for the remaining roasting time until the kale and chickpeas are crispy. GET THE BALL ROLLING: Place the lamb mince in a bowl with the Italian Rub, the chopped mint, and half of the chopped sun-dried tomatoes. Pour in the reserved sun-dried tomato oil and add the finely chopped onion to your taste preference. Mix until well combined and roll into 4-5 meatballs per portion. Place on a lightly greased baking tray and bake in the oven for 10-12 minutes until lightly browned and glossy, shifting halfway. Remove from the oven on completion and allow to rest for 2-3 minutes before serving. A MOREISH MEDITERRANEAN MEAL: Make a bed of kale and couscous salad. Scatter over the crispy chickpeas and top with the dazzling Mediterranean meatballs. Garnish with dollops of tzatziki and sprinkles of the remaining fresh, chopped mint. Dig in!
What should be prepared from my kitchen to make Effortless Lamb Meatballs?
Chicken, Chicken Stock, Chickpeas, Fresh Mint, Kale, Lamb Mince, NOMU Italian Rub, Onion, Red Wine Vinegar, Tomato, Tzatziki, Whole Wheat Couscous
How many calories does Effortless Lamb Meatballs have?
calories
How much fat content does Effortless Lamb Meatballs have?
grams