eCook Meal
Glossy Lamb Meatballs
with herbed couscous, golden sultanas & red pepper hummus
Minimum effort, maximum flavour! Juicy orbs of herbed lamb mince, tumbling over a bed of crispy kale, roast chickpeas, marinated tomatoes, and couscous. Strewn with sultanas, hummus, and parsley to take it right to the top.
Serving guide
Choose your portion size.
CRISPINESS & SOFTNESS
Preheat the oven to 180°C. Place the drained Chickpeas on a roasting tray. Coat in oil, season, 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 until softened and coated. Set aside for step 3.
GET THE PREP GOING
Place the vinegar in a salad bowl with 2 tsp of olive oil and some seasoning. Whisk until emulsified. Toss through the halved baby tomatoes and set aside to marinate. Loosen the hummus with milk or water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
TIME FOR THE Kale TO SHINE
When the Chickpeas have 8-10 minutes to go, give them a shift and scatter over the kale. Return to the oven for the remaining roasting time. On completion, the kale and chickpeas should be crispy.
MEATBALL MAGIC
Place the mince in a bowl and combine with the Italian Rub and a drizzle of oil. Mix in the diced Onion (to your taste preference) until well combined. Roll into 4-5 meatballs and spread out on a lightly greased baking tray. Pop in the oven for 8-10 minutes until browned and cooked through, shifting halfway. Remove from the oven on completion and allow to rest for a few minutes before serving.
LOAD UP YOUR WARM SALAD
Place the couscous and stock in a bowl and submerge 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, drain if necessary and fluff up with the fork. Add in the crispy Kale, ¾ of the chopped Parsley, the marinated tomatoes, and the tomato marinade to taste. Toss to combine and season to taste. (If you have any remaining onion, toss it through as well if you’d like!)
OH, WHAT A BREEZE!
Dish up a pile of packed couscous. Scatter over the crispy Chickpeas, top with the glossy meatballs, and drizzle over the hummus dressing. Garnish with the chopped sultanas and the remaining parsley. You smashed it, Chef!
CRISPINESS & SOFTNESS
Preheat the oven to 180°C. Place the drained Chickpeas on a roasting tray. Coat in oil, season, 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 until softened and coated. Set aside for step 3.
GET THE PREP GOING
Place the vinegar in a salad bowl with 4 tsp of olive oil and some seasoning. Whisk until emulsified. Toss through the halved baby tomatoes and set aside to marinate. Loosen the hummus with milk or water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
TIME FOR THE Kale TO SHINE
When the Chickpeas have 8-10 minutes to go, give them a shift and scatter over the kale. Return to the oven for the remaining roasting time. On completion, the kale and chickpeas should be crispy.
MEATBALL MAGIC
Place the mince in a bowl and combine with the Italian Rub and a drizzle of oil. Mix in the diced Onion (to your taste preference) until well combined. Roll into 4-5 meatballs per portion and spread out on a lightly greased baking tray. Pop in the oven for 10-12 minutes until browned and cooked through, shifting halfway. Remove from the oven on completion and allow to rest for a few minutes before serving.
LOAD UP YOUR WARM SALAD
Place the couscous and stock in a bowl and submerge 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, drain if necessary and fluff up with the fork. Add in the crispy Kale, ¾ of the chopped Parsley, the marinated tomatoes, and the tomato marinade to taste. Toss to combine and season to taste. (If you have any remaining onion, toss it through as well if you’d like!)
OH, WHAT A BREEZE!
Dish up a pile of packed couscous. Scatter over the crispy Chickpeas, top with the glossy meatballs, and drizzle over the hummus dressing. Garnish with the chopped sultanas and the remaining parsley. You smashed it, Chef!
CRISPINESS & SOFTNESS
Preheat the oven to 180°C. Place the drained Chickpeas on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 20-25 minutes. Place the shredded kale on a second roasting tray with a drizzle of oil and some seasoning. Using your hands, massage until softened and coated. Set aside for step 3.
GET THE PREP GOING
Place the vinegar in a salad bowl with 2 tbsp of olive oil and some seasoning. Whisk until emulsified. Toss through the halved baby tomatoes and set aside to marinate. Loosen the hummus with milk or water in 5ml increments until drizzling consistency. Season to taste and set aside for serving. Place the mince in a bowl and combine with the Italian Rub and a drizzle of oil. Mix in the diced Onion (to your taste preference) until well combined. Roll into 4-5 meatballs per portion, spread out on a lightly greased baking tray, and set aside.
TIME FOR THE Kale TO SHINE
When the Chickpeas have 8-10 minutes to go, pop the tray of kale in the oven and cook for the remaining roasting time. On completion, the kale and chickpeas should be crispy.
MEATBALL MAGIC
Pop the tray of meatballs in the oven and bake for 10-12 minutes until browned and cooked through, shifting halfway. Remove from the oven on completion and allow to rest for a few minutes before serving.
LOAD UP YOUR WARM SALAD
Place the couscous and stock in a bowl and submerge in 450ml 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, drain if necessary and fluff up with the fork. Add in the crispy Kale, ¾ of the chopped Parsley, the marinated tomatoes, and the tomato marinade to taste. Toss to combine and season to taste. (If you have any remaining onion, toss it through as well if you’d like!)
OH, WHAT A BREEZE!
Dish up a pile of packed couscous. Scatter over the crispy Chickpeas, top with the glossy meatballs, and drizzle over the hummus dressing. Garnish with the chopped sultanas and the remaining parsley. You smashed it, Chef!
CRISPINESS & SOFTNESS
Preheat the oven to 180°C. Place the drained Chickpeas on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 20-25 minutes. Place the shredded kale on a second roasting tray with a drizzle of oil and some seasoning. Using your hands, massage until softened and coated. Set aside for step 3.
GET THE PREP GOING
Place the vinegar in a salad bowl with 3 tbsp of olive oil and some seasoning. Whisk until emulsified. Toss through the halved baby tomatoes and set aside to marinate. Loosen the hummus with milk or water in 5ml increments until drizzling consistency. Season to taste and set aside for serving. Place the mince in a bowl and combine with the Italian Rub and a drizzle of oil. Mix in the diced Onion (to your taste preference) until well combined. Roll into 4-5 meatballs per portion, spread out on a lightly greased baking tray, and set aside.
TIME FOR THE Kale TO SHINE
When the Chickpeas have 8-10 minutes to go, pop the tray of kale in the oven and cook for the remaining roasting time. On completion, the kale and chickpeas should be crispy.
MEATBALL MAGIC
Pop the tray of meatballs in the oven and bake for 10-12 minutes until browned and cooked through, shifting halfway. Remove from the oven on completion and allow to rest for a few minutes before serving.
LOAD UP YOUR WARM SALAD
Place the couscous and stock in a bowl and submerge 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, drain if necessary and fluff up with the fork. Add in the crispy Kale, ¾ of the chopped Parsley, the marinated tomatoes, and the tomato marinade to taste. Toss to combine and season to taste. (If you have any remaining onion, toss it through as well if you’d like!)
OH, WHAT A BREEZE!
Dish up a pile of packed couscous. Scatter over the crispy Chickpeas, top with the glossy meatballs, and drizzle over the hummus dressing. Garnish with the chopped sultanas and the remaining parsley. You smashed it, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R255.51
for 4 servings · R63.88 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Chicken Stock needs 20 mlFresh Free Range Liquid Chicken Stock 500 ml 500 ml at R54.99 · 4% of packR2.20
-
Kale needs 300 gKale Min 350 g 350 g at R35.99 · 86% of packR30.85
-
Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
-
Lamb Mince needs 600 gFree Range Lamb Mince 500 g 500 g at R109.99 · 1.20× packR131.99
-
Red Wine Vinegar needs 30 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 12% of packR5.40
-
Chickpeas needs 240 gChickpeas in Brine 400 g 400 g at R28.99 · 60% of packR17.39
-
Red Pepper Hummus needs 250 mlRoasted Red Pepper Hummus 180 g R54.99 · whole pack (size can't be divided)R54.99
Not in the Woolies basket — source these elsewhere:
- Whole Wheat Couscous
- Baby Tomatoes
- Golden Sultanas
- NOMU Italian Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Glossy Lamb Meatballs?
The preparation time for Glossy Lamb Meatballs with herbed couscous, golden sultanas & red pepper hummus is between 20 and 35 minutes.
What is the total time required to make Glossy Lamb Meatballs with herbed couscous, golden sultanas & red pepper hummus?
The total time required to make Glossy Lamb Meatballs with herbed couscous, golden sultanas & red pepper hummus is between 35 and 55 minutes.
How many servings does Glossy Lamb Meatballs provide?
4 servings
What are the main ingredients in Glossy Lamb Meatballs?
Baby Tomato, Chicken, Chicken Stock, Chickpeas, Golden Sultanas, Kale, Lamb Mince, NOMU Italian Rub, Onion, Parsley, Red Pepper Hummus, Red Wine Vinegar, Whole Wheat Couscous
What is the nutritional information of Glossy Lamb Meatballs?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Glossy Lamb Meatballs?
CRISPINESS & SOFTNESS: Preheat the oven to 180°C. Place the drained chickpeas on a roasting tray. Coat in oil, season, 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 until softened and coated. Set aside for step 3. OH, WHAT A BREEZE!: Dish up a pile of packed couscous. Scatter over the crispy chickpeas, top with the glossy meatballs, and drizzle over the hummus dressing. Garnish with the chopped sultanas and the remaining parsley. You smashed it, Chef! LOAD UP YOUR WARM SALAD: Place the couscous and stock in a bowl and submerge 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, drain if necessary and fluff up with the fork. Add in the crispy kale, ¾ of the chopped parsley, the marinated tomatoes, and the tomato marinade to taste. Toss to combine and season to taste. (If you have any remaining onion, toss it through as well if you’d like!) GET THE PREP GOING: Place the vinegar in a salad bowl with 4 tsp of olive oil and some seasoning. Whisk until emulsified. Toss through the halved baby tomatoes and set aside to marinate. Loosen the hummus with milk or water in 5ml increments until drizzling consistency. Season to taste and set aside for serving. MEATBALL MAGIC: Place the mince in a bowl and combine with the Italian Rub and a drizzle of oil. Mix in the diced onion (to your taste preference) until well combined. Roll into 4-5 meatballs per portion and spread out on a lightly greased baking tray. Pop in the oven for 10-12 minutes until browned and cooked through, shifting halfway. Remove from the oven on completion and allow to rest for a few minutes before serving. TIME FOR THE KALE TO SHINE: When the chickpeas have 8-10 minutes to go, give them a shift and scatter over the kale. Return to the oven for the remaining roasting time. On completion, the kale and chickpeas should be crispy.
What should be prepared from my kitchen to make Glossy Lamb Meatballs?
Baby Tomato, Chicken, Chicken Stock, Chickpeas, Golden Sultanas, Kale, Lamb Mince, NOMU Italian Rub, Onion, Parsley, Red Pepper Hummus, Red Wine Vinegar, Whole Wheat Couscous
How many calories does Glossy Lamb Meatballs have?
calories
How much fat content does Glossy Lamb Meatballs have?
grams