Soon you will be feasting on mmmmouthwatering beef meatballs, dished up on a beautiful bed of oven roasted black beans & crispy kale, elevated with fresh oregano & melted Italian-style hard cheese. Served with cumin-infused butternut and a spicy yoghurt.
Jalapeño Yoghurt & Beef Meatballs
Jalapeño Yoghurt & Beef Meatballs
with cheesy black beans & butternut
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Beef Meatballs
- Black Beans
- Butternut
- Fresh Oregano
- Ground Cumin
- Italian-style Hard Cheese
- Kale
- Low Fat Plain Yoghurt
- Sliced Pickled Jalapeños
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
ROASTED BUTTERNUT
Preheat the oven to 200°C. Spread the butternut half-moons on a roasting tray. Coat in oil, half the cumin and some seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
CHEESY VEGGIES
Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. Transfer to a new baking tray. In another bowl, mix the drained black bean, the grated cheese, ½ the chopped oregano, the remaining cumin and some olive oil. Mix to fully coat the beans then toss over the kale. When the butternut has 10 minutes remaining, place the kale and beans into the oven and roast for the remaining time.
SPICY YOGHURT
In a bowl, combine the yoghurt, the remaining oregano, and the chopped jalapeños. Mix well and season.
FLAVOURBOMBS
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). Remove from the pan.
GRAB A PLATE
Make a bed of the crispy kale. Top with the roasted butternut and the crispy beans and the juicy meatballs. Drizzle over the creamy jalapeños and dig in!
Butternut - 250g
Ground Cumin - 7,5ml
Kale - 50g
Black Beans - 60g
Italian-style Hard Cheese - 20g
Fresh Oregano - 3g
Low Fat Plain Yoghurt - 50ml
Sliced Pickled Jalapeños - 15g
Beef Meatballs - 4
ROASTED BUTTERNUT
Preheat the oven to 200°C. Spread the butternut half-moons on a roasting tray. Coat in oil, half the cumin and some seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
CHEESY VEGGIES
Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. Transfer to a new baking tray. In another bowl, mix the drained black bean, the grated cheese, ½ the chopped oregano, the remaining cumin and some olive oil. Mix to fully coat the beans then toss over the kale. When the butternut has 10 minutes remaining, place the kale and beans into the oven and roast for the remaining time.
SPICY YOGHURT
In a bowl, combine the yoghurt, the remaining oregano, and the chopped jalapeños. Mix well and season.
FLAVOURBOMBS
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). Remove from the pan.
GRAB A PLATE
Make a bed of the crispy kale. Top with the roasted butternut and the crispy beans and the juicy meatballs. Drizzle over the creamy jalapeños and dig in!
Butternut - 500g
Ground Cumin - 15ml
Kale - 100g
Black Beans - 120g
Italian-style Hard Cheese - 40g
Fresh Oregano - 5g
Low Fat Plain Yoghurt - 100ml
Sliced Pickled Jalapeños - 30g
Beef Meatballs - 8
ROASTED BUTTERNUT
Preheat the oven to 200°C. Spread the butternut half-moons on a roasting tray. Coat in oil, half the cumin and some seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
CHEESY VEGGIES
Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. Transfer to a new baking tray. In another bowl, mix the drained black bean, the grated cheese, ½ the chopped oregano, the remaining cumin and some olive oil. Mix to fully coat the beans then toss over the kale. When the butternut has 10 minutes remaining, place the kale and beans into the oven and roast for the remaining time.
SPICY YOGHURT
In a bowl, combine the yoghurt, the remaining oregano, and the chopped jalapeños. Mix well and season.
FLAVOURBOMBS
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). Remove from the pan.
GRAB A PLATE
Make a bed of the crispy kale. Top with the roasted butternut and the crispy beans and the juicy meatballs. Drizzle over the creamy jalapeños and dig in!
Butternut - 750g
Ground Cumin - 22,5ml
Kale - 150g
Black Beans - 180g
Italian-style Hard Cheese - 60g
Fresh Oregano - 8g
Low Fat Plain Yoghurt - 150ml
Sliced Pickled Jalapeños - 45g
Beef Meatballs - 12
ROASTED BUTTERNUT
Preheat the oven to 200°C. Spread the butternut half-moons on a roasting tray. Coat in oil, half the cumin and some seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
CHEESY VEGGIES
Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. Transfer to a new baking tray. In another bowl, mix the drained black bean, the grated cheese, ½ the chopped oregano, the remaining cumin and some olive oil. Mix to fully coat the beans then toss over the kale. When the butternut has 10 minutes remaining, place the kale and beans into the oven and roast for the remaining time.
SPICY YOGHURT
In a bowl, combine the yoghurt, the remaining oregano, and the chopped jalapeños. Mix well and season.
FLAVOURBOMBS
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). Remove from the pan.
GRAB A PLATE
Make a bed of the crispy kale. Top with the roasted butternut and the crispy beans and the juicy meatballs. Drizzle over the creamy jalapeños and dig in!
Butternut - 1kg
Ground Cumin - 30ml
Kale - 200g
Black Beans - 240g
Italian-style Hard Cheese - 80g
Fresh Oregano - 10g
Low Fat Plain Yoghurt - 200ml
Sliced Pickled Jalapeños - 60g
Beef Meatballs - 16
Woolies Products in this dish
