eCook Meal
Mediterranean Chicken Meatballs
with a baby potato, hummus & sun-dried tomato jumble
A dish sent from the Greek gods! Whip some tangy hummus for a creamy addition to a moreish jumble of crispy baby potatoes and sun-dried tomatoes. Atop this heavenly heap sit juicy, herbed meatballs. Tangy, fresh, filling, and simply summery!
Serving guide
Choose your portion size.
CRISPY ‘TATERS
Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. Coat in oil and seasoning. Roast in the hot oven for 25-30 minutes until crispy on the outside and soft on the inside, shifting halfway.
PICKLE TIME
In a small bowl, add the pickling liquid, toss through the Cucumber half-moons with a pinch of salt and a sweetener of choice. Set aside to pickle for at least 5 minutes.
WHAT A BALL
Place the mince in a bowl, add in the grated Garlic, white spring onion slices, poultry rub, ½ the chopped Oregano and season. Mix until well combined. Lightly wet your hands, to stop the mixture from sticking to them, and roll into 4-5 meatballs and place on a lightly greased baking tray.
WHIP IT REAL GOOD!
Drain the pickling liquid from the cucumbers and reserve. Blend the Hummus with a touch of water or milk until drizzling consistency. If you don’t have a blender, simply whip vigorously using a whisk. Mix in a drizzle of the reserved pickling liquid, season, and refrigerate until serving.
COLOUR EQUALS FLAVOUR
When the potato reaches the halfway mark, place a pan on medium heat and cook the meatballs for 6-8 minutes until browned and cooked through, shifting halfway. Remove from the pan on completion and allow to rest for 2-3 minutes before serving.
MEDITERRANEAN TOUCH!
When the potato has 5 minutes remaining, remove from the oven and add the chopped sun-dried tomatoes to the tray. Toss together with some pickling liquid to taste. Return to the oven and cook for 4-5 minutes until fragrant. In a bowl, toss the rinsed green leaves and pickled Cucumber half-moons with a drizzle of oil and some seasoning.
WELCOME TO THE MED
Smear a generous dollop of Hummus whip across the side of your plate. Dish up the potato jumble on one side and the salad on the other. Top the pile of potatoes with the meatballs and garnish with the remaining chopped Oregano, feta and the green spring onion slices. Time to devour!
CRISPY ‘TATERS
Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. Coat in oil and seasoning. Roast in the hot oven for 25-30 minutes until crispy on the outside and soft on the inside, shifting halfway.
PICKLE TIME
In a small bowl, add the pickling liquid, toss through the Cucumber half-moons with a pinch of salt and a sweetener of choice. Set aside to pickle for at least 5 minutes.
WHAT A BALL
Place the mince in a bowl, add in the grated Garlic, white spring onion slices, poultry rub, ½ the chopped Oregano and season. Mix until well combined. Lightly wet your hands, to stop the mixture from sticking to them, and roll into 4-5 meatballs per portion and place on a lightly greased baking tray.
WHIP IT REAL GOOD!
Drain the pickling liquid from the cucumbers and reserve. Blend the Hummus with a touch of water or milk until drizzling consistency. If you don’t have a blender, simply whip vigorously using a whisk. Mix in a drizzle of the reserved pickling liquid, season, and refrigerate until serving.
COLOUR EQUALS FLAVOUR
When the potato reaches the halfway mark, place a pan on medium heat and cook the meatballs for 8-10 minutes until browned and cooked through, shifting halfway. Remove from the pan on completion and allow to rest for 2-3 minutes before serving.
MEDITERRANEAN TOUCH!
When the potato has 5 minutes remaining, remove from the oven and add the chopped sun-dried tomatoes to the tray. Toss together with some pickling liquid to taste. Return to the oven and cook for 4-5 minutes until fragrant. In a bowl, toss the rinsed green leaves and pickled Cucumber half-moons with a drizzle of oil and some seasoning.
WELCOME TO THE MED
Smear a generous dollop of Hummus whip across the side of your plates. Dish up the potato jumble on one side and the salad on the other. Top the pile of potatoes with the meatballs and garnish with the remaining chopped Oregano, feta and the green spring onion slices. Time to devour!
CRISPY ‘TATERS
Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. To make sure they do get crispy, don’t overcrowd the tray – use two trays if necessary. Coat in oil and seasoning. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway.
PICKLE TIME
In a small bowl, add the pickling liquid, toss through the Cucumber half-moons with a pinch of salt and a sweetener of choice. Set aside to pickle for at least 5 minutes.
WHAT A BALL
Place the mince in a bowl, add in the grated Garlic, white spring onion slices, poultry rub, ½ the chopped Oregano and season. Mix until well combined. Lightly wet your hands, to stop the mixture from sticking to them, and roll into 4-5 meatballs per portion and place on a lightly greased baking tray.
WHIP IT REAL GOOD!
Drain the pickling liquid from the cucumbers and reserve. Blend the Hummus with a touch of water or milk until drizzling consistency. If you don’t have a blender, simply whip vigorously using a whisk. Mix in a drizzle of the reserved pickling liquid, season, and refrigerate until serving.
COLOUR EQUALS FLAVOUR
When the potato reaches the halfway mark, place a pan on medium heat and cook the meatballs for 10-12 minutes until browned and cooked through, shifting halfway. Remove from the pan on completion and allow to rest for 2-3 minutes before serving.
MEDITERRANEAN TOUCH!
When the potato has 5 minutes remaining, remove from the oven and add the chopped sun-dried tomatoes to the tray. Toss together with some pickling liquid to taste. Return to the oven and cook for 4-5 minutes until fragrant. In a bowl, toss the rinsed green leaves and pickled Cucumber half-moons with a drizzle of oil and some seasoning.
WELCOME TO THE MED
Smear a generous dollop of Hummus whip across the side of your plates. Dish up the potato jumble on one side and the salad on the other. Top the pile of potatoes with the meatballs and garnish with the remaining chopped Oregano, feta and the green spring onion slices. Time to devour!
CRISPY ‘TATERS
Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. To make sure they do get crispy, don’t overcrowd the tray – use two trays if necessary. Coat in oil and seasoning. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway.
PICKLE TIME
In a small bowl, add the pickling liquid, toss through the Cucumber half-moons with a pinch of salt and a sweetener of choice. Set aside to pickle for at least 5 minutes.
WHAT A BALL
Place the mince in a bowl, add in the grated Garlic, white spring onion slices, poultry rub, ½ the chopped Oregano and season. Mix until well combined. Lightly wet your hands, to stop the mixture from sticking to them, and roll into 4-5 meatballs per portion and place on a lightly greased baking tray.
WHIP IT REAL GOOD!
Drain the pickling liquid from the cucumbers and reserve. Blend the Hummus with a touch of water or milk until drizzling consistency. If you don’t have a blender, simply whip vigorously using a whisk. Mix in a drizzle of the reserved pickling liquid, season, and refrigerate until serving.
COLOUR EQUALS FLAVOUR
When the potato reaches the halfway mark, place a pan on medium heat and cook the meatballs for 12-15 minutes until browned and cooked through, shifting halfway. Remove from the pan on completion and allow to rest for 2-3 minutes before serving.
MEDITERRANEAN TOUCH!
When the potato has 5 minutes remaining, remove from the oven and add the chopped sun-dried tomatoes to the tray. Toss together with some pickling liquid to taste. Return to the oven and cook for 4-5 minutes until fragrant. In a bowl, toss the rinsed green leaves and pickled Cucumber half-moons with a drizzle of oil and some seasoning.
WELCOME TO THE MED
Smear a generous dollop of Hummus whip across the side of your plates. Dish up the potato jumble on one side and the salad on the other. Top the pile of potatoes with the meatballs and garnish with the remaining chopped Oregano, feta and the green spring onion slices. Time to devour!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R247.11
for 4 servings · R61.78 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Danish-style Feta needs 160 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 20% of packR20.00
-
Baby Potatoes needs 1 kgBaby Potatoes 700 g 700 g at R24.99 · 1.43× packR35.70
-
Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Sun-dried Tomatoes needs 100 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 7% of packR3.00
-
Chicken Mince needs 600 gFree Range Chicken Mince 1 kg 1 kg at R129.99 · 60% of packR77.99
-
Fresh Oregano needs 20 gTomato and Oregano Bruschetta 150 g 150 g at R56.99 · 13% of packR7.60
-
Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
-
Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Spring Onions needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
-
Hummus needs 170 mlHummus Dipper 240 g R45.99 · whole pack (size can't be divided)R45.99
Not in the Woolies basket — source these elsewhere:
- NOMU Poultry Rub
- Pickling Liquid
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Mediterranean Chicken Meatballs?
The preparation time for Mediterranean Chicken Meatballs with a baby potato, hummus & sun-dried tomato jumble is between 30 and 45 minutes.
What is the total time required to make Mediterranean Chicken Meatballs with a baby potato, hummus & sun-dried tomato jumble?
The total time required to make Mediterranean Chicken Meatballs with a baby potato, hummus & sun-dried tomato jumble is between 45 and 60 minutes.
How many servings does Mediterranean Chicken Meatballs provide?
4 servings
What are the main ingredients in Mediterranean Chicken Meatballs?
Baby Potato, Chicken, Chicken Mince, Cucumber, Feta, Garlic, Green Leaves, Hummus, NOMU Poultry Rub, Oregano, Pickling Liquid, Spring Onion, Tomato
What is the nutritional information of Mediterranean Chicken Meatballs?
Calories: 761, Carbs: 73 grams, Fat: grams, Protein: 44.5 grams, Sugar: 22.1 grams, Salt: 1200 grams
How do I prepare Mediterranean Chicken Meatballs?
CRISPY ‘TATERS: Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. Coat in oil and seasoning. Roast in the hot oven for 25-30 minutes until crispy on the outside and soft on the inside, shifting halfway. WELCOME TO THE MED: Smear a generous dollop of hummus whip across the side of your plates. Dish up the potato jumble on one side and the salad on the other. Top the pile of potatoes with the meatballs and garnish with the remaining chopped oregano, feta and the green spring onion slices. Time to devour! WHAT A BALL: Place the mince in a bowl, add in the grated garlic, white spring onion slices, poultry rub, ½ the chopped oregano and season. Mix until well combined. Lightly wet your hands, to stop the mixture from sticking to them, and roll into 4-5 meatballs per portion and place on a lightly greased baking tray. MEDITERRANEAN TOUCH!: When the potato has 5 minutes remaining, remove from the oven and add the chopped sun-dried tomatoes to the tray. Toss together with some pickling liquid to taste. Return to the oven and cook for 4-5 minutes until fragrant. In a bowl, toss the rinsed green leaves and pickled cucumber half-moons with a drizzle of oil and some seasoning. PICKLE TIME: In a small bowl, add the pickling liquid, toss through the cucumber half-moons with a pinch of salt and a sweetener of choice. Set aside to pickle for at least 5 minutes. COLOUR EQUALS FLAVOUR: When the potato reaches the halfway mark, place a pan on medium heat and cook the meatballs for 8-10 minutes until browned and cooked through, shifting halfway. Remove from the pan on completion and allow to rest for 2-3 minutes before serving. WHIP IT REAL GOOD!: Drain the pickling liquid from the cucumbers and reserve. Blend the hummus with a touch of water or milk until drizzling consistency. If you don’t have a blender, simply whip vigorously using a whisk. Mix in a drizzle of the reserved pickling liquid, season, and refrigerate until serving.
What should be prepared from my kitchen to make Mediterranean Chicken Meatballs?
Baby Potato, Chicken, Chicken Mince, Cucumber, Feta, Garlic, Green Leaves, Hummus, NOMU Poultry Rub, Oregano, Pickling Liquid, Spring Onion, Tomato
How many calories does Mediterranean Chicken Meatballs have?
761 calories
How much fat content does Mediterranean Chicken Meatballs have?
grams