Dig in to Herman’s premium bobotie meatballs filled with chutney, almonds, garlic and NOMU Indian rub. Served on a bed of turmeric rice and sided with a fresh tomato and spring onion salsa. A twist on a classic you’ll surely enjoy!
Herman’s Bobotie Meatballs
Herman’s Bobotie Meatballs
with fresh tomato & a coconut-curry sauce
Hands on Time: 15 - 40 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Almonds
- Beef
- Brown Basmati Rice
- Coconut Milk Lite
- Free-Range Beef Mince
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Golden Sultanas
- Mrs. Balls Chutney
- NOMU Indian Rub
- Onion
- Onions
- Plum Tomato
- Plum Tomatoes
- Spring Onion
- Spring Onions
- Turmeric
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
RICE & SHINE
Place a pot over medium-high heat. Rinse the rice and place in the pot with the Turmeric. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
TOASTY NUTS
Place the slithered Almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and roughly chop. In a bowl, toss together the diced tomato and sliced spring onion with a drizzle of oil and some seasoning.
BOBOTIE MEATBALLS
In a bowl, place the diced onion (to taste), grated garlic, chutney, mince, ⅓ of the chopped Almonds, and ½ of the Indian Rub. Add some seasoning and mix until fully combined. Lightly wet your hands to stop the mixture from sticking to them and roll into 4-5 meatballs.
ALMOST THERE...
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the meatballs for 4-5 minutes until browned and cooked through, shifting occasionally. Remove from the pan on completion and drain on paper towel. Mix the coconut milk and the remaining rub until the rub is fully incorporated. Return the pan to a medium heat. Once hot, add the spiced coconut milk and leave to simmer for 3-4 minutes, until slightly reduced and thickened.
DIG IN!
Toss the golden sultanas and ⅓ of the toasted Almonds through the Turmeric rice. Bowl up a heaping helping of the turmeric rice. Spoon over the curry sauce and bobotie meatballs. Serve with the fresh diced tomato and spring onion. Sprinkle over the fresh parsley and remaining almonds. Indulge!
RICE & SHINE
Place a pot over medium-high heat. Rinse the rice and place in the pot with the Turmeric. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
TOASTY NUTS
Place the slithered Almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and roughly chop. In a bowl, toss together the diced tomato and sliced spring onion with a drizzle of oil and some seasoning.
BOBOTIE MEATBALLS
In a bowl, place the diced onion (to taste), grated garlic, chutney, mince, ⅓ of the chopped Almonds, and ½ of the Indian Rub. Add some seasoning and mix until fully combined. Lightly wet your hands to stop the mixture from sticking to them and roll into 4-5 meatballs per portion.
ALMOST THERE...
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the meatballs for 4-5 minutes until browned and cooked through, shifting occasionally. Remove from the pan on completion and drain on paper towel. Mix the coconut milk and the remaining rub until the rub is fully incorporated. Return the pan to a medium heat. Once hot, add the spiced coconut milk and leave to simmer for 3-4 minutes, until slightly reduced and thickened.
DIG IN!
Toss the golden sultanas and ⅓ of the toasted Almonds through the Turmeric rice. Bowl up a heaping helping of the turmeric rice. Spoon over the curry sauce and bobotie meatballs. Serve with the fresh diced tomato and spring onion. Sprinkle over the fresh parsley and remaining almonds. Indulge!
RICE & SHINE
Preheat the oven to 200°C. Place a pot over medium-high heat. Rinse the rice and place in the pot with the Turmeric. Submerge in 700ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
TOASTY NUTS
Place the slithered Almonds in a large pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and roughly chop. In a bowl, toss together the diced tomato and sliced spring onion with a drizzle of oil and some seasoning.
BOBOTIE MEATBALLS
In a bowl, place the diced onion (to taste), grated garlic, chutney, mince, ⅓ of the chopped Almonds, and ½ of the Indian Rub. Add some seasoning and mix until fully combined. Lightly wet your hands to stop the mixture from sticking to them and roll into 4-5 meatballs per portion. Place on a greased baking tray and coat in a little oil.
ALMOST THERE...
Pop the tray of meatballs in the hot oven and bake for 8-10 minutes until browned and cooked through, shifting halfway. Remove from the oven on completion. Mix the coconut milk and the remaining rub until the rub is fully incorporated. Return the pan to a medium heat. Once hot, add the spiced coconut milk and leave to simmer for 4-5 minutes, until slightly reduced and thickened.
DIG IN!
Toss the golden sultanas and ⅓ of the toasted Almonds through the Turmeric rice. Bowl up a heaping helping of the turmeric rice. Spoon over the curry sauce and bobotie meatballs. Serve with the fresh diced tomato and spring onion. Sprinkle over the fresh parsley and remaining almonds. Indulge!
RICE & SHINE
Preheat the oven to 200°C. Place a pot over medium-high heat. Rinse the rice and place in the pot with the Turmeric. Submerge in 800ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
TOASTY NUTS
Place the slithered Almonds in a large pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and roughly chop. In a bowl, toss together the diced tomato and sliced spring onion with a drizzle of oil and some seasoning.
BOBOTIE MEATBALLS
In a bowl, place the diced onion (to taste), grated garlic, chutney, mince, ⅓ of the chopped Almonds, and ½ of the Indian Rub. Add some seasoning and mix until fully combined. Lightly wet your hands to stop the mixture from sticking to them and roll into 4-5 meatballs per portion. Place on a greased baking tray and coat in a little oil.
ALMOST THERE...
Pop the tray of meatballs in the hot oven and bake for 8-10 minutes until browned and cooked through, shifting halfway. Remove from the oven on completion. Mix the coconut milk and the remaining rub until the rub is fully incorporated. Return the pan to a medium heat. Once hot, add the spiced coconut milk and leave to simmer for 4-5 minutes, until slightly reduced and thickened.
DIG IN!
Toss the golden sultanas and ⅓ of the toasted Almonds through the Turmeric rice. Bowl up a heaping helping of the turmeric rice. Spoon over the curry sauce and bobotie meatballs. Serve with the fresh diced tomato and spring onion. Sprinkle over the fresh parsley and remaining almonds. Indulge!
Frequently Asked Questions
What is the preparation time for Herman’s Bobotie Meatballs?
The preparation time for Herman’s Bobotie Meatballs with fresh tomato & a coconut-curry sauce is between 15 and 40 minutes.
What is the total time required to make Herman’s Bobotie Meatballs with fresh tomato & a coconut-curry sauce?
The total time required to make Herman’s Bobotie Meatballs with fresh tomato & a coconut-curry sauce is between 45 and 60 minutes.
How many servings does Herman’s Bobotie Meatballs provide?
4 servings
What are the main ingredients in Herman’s Bobotie Meatballs?
Almonds, Beef, Brown Basmati Rice, Coconut Milk Lite, Free-Range Beef Mince, Fresh Parsley, Garlic Clove, Garlic Cloves, Golden Sultanas, Mrs. Balls Chutney, NOMU Indian Rub, Onion, Onions, Plum Tomato, Plum Tomatoes, Spring Onion, Spring Onions, Turmeric
What is the nutritional information of Herman’s Bobotie Meatballs?
Calories: 1128, Carbs: 119 grams, Fat: grams, Protein: 42.3 grams, Sugar: 36.7 grams, Salt: 929 grams
How do I prepare Herman’s Bobotie Meatballs?
RICE & SHINE: Place a pot over medium-high heat. Rinse the rice and place in the pot with the turmeric. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. TOASTY NUTS: Place the slithered almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and roughly chop. In a bowl, toss together the diced tomato and sliced spring onion with a drizzle of oil and some seasoning. BOBOTIE MEATBALLS: In a bowl, place the diced onion (to taste), grated garlic, chutney, mince, ⅓ of the chopped almonds, and ½ of the Indian Rub. Add some seasoning and mix until fully combined. Lightly wet your hands to stop the mixture from sticking to them and roll into 4-5 meatballs per portion. ALMOST THERE...: Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the meatballs for 4-5 minutes until browned and cooked through, shifting occasionally. Remove from the pan on completion and drain on paper towel. Mix the coconut milk and the remaining rub until the rub is fully incorporated. Return the pan to a medium heat. Once hot, add the spiced coconut milk and leave to simmer for 3-4 minutes, until slightly reduced and thickened. DIG IN!: Toss the golden sultanas and ⅓ of the toasted almonds through the turmeric rice. Bowl up a heaping helping of the turmeric rice. Spoon over the curry sauce and bobotie meatballs. Serve with the fresh diced tomato and spring onion. Sprinkle over the fresh parsley and remaining almonds. Indulge!
What should be prepared from my kitchen to make Herman’s Bobotie Meatballs?
Almonds, Beef, Brown Basmati Rice, Coconut Milk Lite, Free-Range Beef Mince, Fresh Parsley, Garlic Clove, Garlic Cloves, Golden Sultanas, Mrs. Balls Chutney, NOMU Indian Rub, Onion, Onions, Plum Tomato, Plum Tomatoes, Spring Onion, Spring Onions, Turmeric
How many calories does Herman’s Bobotie Meatballs have?
1128 calories
How much fat content does Herman’s Bobotie Meatballs have?
grams
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