Mediterranean Ostrich Meatballs

Roll up your sleeves and let’s make some homemade ostrich meatballs, dotted with tasty surprises such as sun-dried tomatoes and fresh oregano. These flavourbombs will rest on a tossed salad, featuring briny pops of olives, peppery basil, cucumber & greens. Served with golden pumpkin and creamy tzatziki.

Mediterranean Ostrich Meatballs

with roasted pumpkin & tzatziki

4.9

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Seasoning (salt & pepper)
  • Water
Photo of Mediterranean Ostrich Meatballs
  1. ROASTED PUMPKIN

    Preheat the oven to 200°C. Spread the pumpkin pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).

  2. MMMEATBALLS

    In a bowl, combine the Ostrich mince, ½ the chopped sun-dried tomatoes, ½ the diced onion (to taste) and the chopped oregano. Season well and mix until combined. Wet your hands slightly and shape the mince mixture into 4-5 meatballs. Set aside.

  3. COLOURFUL SALAD

    In another bowl, mix together the pepper strips, the diced Cucumber, the halved olives, the remaining onion, the remaining sun-dried tomato, the chopped basil and the lemon juice (to taste). Toss through the shredded salad leaves, a drizzle of olive oil (optional), season and set aside.

  4. INTO THE PAN

    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 as they colour. Remove from the pan.

  5. JUST LOOK AT THAT!

    Make a bed of loaded salad. Top with the juicy meatballs and the roasted pumpkin. Dollop over the Tzatziki. Opa, Chef, dinner is ready!

  • Pumpkin Chunks - 100g

  • Free-range Ostrich Mince - 150g

  • Sun-dried Tomatoes - 20g

  • Fresh Oregano - 3g

  • Onion - 1

  • Bell Pepper - 1

  • Cucumber - 100g

  • Pitted Kalamata Olives - 20g

  • Fresh Basil - 3g

  • Lemon Juice - 10ml

  • Salad Leaves - 20g

  • Tzatziki - 30ml

  1. ROASTED PUMPKIN

    Preheat the oven to 200°C. Spread the pumpkin pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).

  2. MMMEATBALLS

    In a bowl, combine the Ostrich mince, ½ the chopped sun-dried tomatoes, ½ the diced onion (to taste) and the chopped oregano. Season well and mix until combined. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Set aside.

  3. COLOURFUL SALAD

    In another bowl, mix together the pepper strips, the diced Cucumber, the halved olives, the remaining onion, the remaining sun-dried tomato, the chopped basil and the lemon juice (to taste). Toss through the shredded salad leaves, a drizzle of olive oil (optional), season and set aside.

  4. INTO THE PAN

    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 as they colour. Remove from the pan.

  5. JUST LOOK AT THAT!

    Make a bed of loaded salad. Top with the juicy meatballs and the roasted pumpkin. Dollop over the Tzatziki. Opa, Chef, dinner is ready!

  • Pumpkin Chunks - 200g

  • Free-range Ostrich Mince - 300g

  • Sun-dried Tomatoes - 40g

  • Fresh Oregano - 5g

  • Onion - 1

  • Bell Pepper - 1

  • Cucumber - 200g

  • Pitted Kalamata Olives - 40g

  • Fresh Basil - 5g

  • Lemon Juice - 20ml

  • Salad Leaves - 40g

  • Tzatziki - 60ml

  1. ROASTED PUMPKIN

    Preheat the oven to 200°C. Spread the pumpkin pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).

  2. MMMEATBALLS

    In a bowl, combine the Ostrich mince, ½ the chopped sun-dried tomatoes, ½ the diced onion (to taste) and the chopped oregano. Season well and mix until combined. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Set aside.

  3. COLOURFUL SALAD

    In another bowl, mix together the pepper strips, the diced Cucumber, the halved olives, the remaining onion, the remaining sun-dried tomato, the chopped basil and the lemon juice (to taste). Toss through the shredded salad leaves, a drizzle of olive oil (optional), season and set aside.

  4. INTO THE PAN

    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 as they colour. Remove from the pan.

  5. JUST LOOK AT THAT!

    Make a bed of loaded salad. Top with the juicy meatballs and the roasted pumpkin. Dollop over the Tzatziki. Opa, Chef, dinner is ready!

  • Pumpkin Chunks - 300g

  • Free-range Ostrich Mince - 450g

  • Sun-dried Tomatoes - 60g

  • Fresh Oregano - 8g

  • Onions - 2

  • Bell Peppers - 2

  • Cucumber - 300g

  • Pitted Kalamata Olives - 60g

  • Fresh Basil - 8g

  • Lemon Juice - 30ml

  • Salad Leaves - 60g

  • Tzatziki - 90ml

  1. ROASTED PUMPKIN

    Preheat the oven to 200°C. Spread the pumpkin pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).

  2. MMMEATBALLS

    In a bowl, combine the Ostrich mince, ½ the chopped sun-dried tomatoes, ½ the diced onion (to taste) and the chopped oregano. Season well and mix until combined. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Set aside.

  3. COLOURFUL SALAD

    In another bowl, mix together the pepper strips, the diced Cucumber, the halved olives, the remaining onion, the remaining sun-dried tomato, the chopped basil and the lemon juice (to taste). Toss through the shredded salad leaves, a drizzle of olive oil (optional), season and set aside.

  4. INTO THE PAN

    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 as they colour. Remove from the pan.

  5. JUST LOOK AT THAT!

    Make a bed of loaded salad. Top with the juicy meatballs and the roasted pumpkin. Dollop over the Tzatziki. Opa, Chef, dinner is ready!

  • Pumpkin Chunks - 400g

  • Free-range Ostrich Mince - 600g

  • Sun-dried Tomatoes - 80g

  • Fresh Oregano - 10g

  • Onions - 2

  • Bell Peppers - 2

  • Cucumber - 400g

  • Pitted Kalamata Olives - 80g

  • Fresh Basil - 10g

  • Lemon Juice - 40ml

  • Salad Leaves - 80g

  • Tzatziki - 125ml

Frequently Asked Questions

What is the preparation time for Mediterranean Ostrich Meatballs?

The preparation time for Mediterranean Ostrich Meatballs with roasted pumpkin & tzatziki is between 25 and 40 minutes.

What is the total time required to make Mediterranean Ostrich Meatballs with roasted pumpkin & tzatziki?

The total time required to make Mediterranean Ostrich Meatballs with roasted pumpkin & tzatziki is between 40 and 55 minutes.

How many servings does Mediterranean Ostrich Meatballs provide?

4 servings

What are the main ingredients in Mediterranean Ostrich Meatballs?

Bell Pepper, Bell Peppers, Cucumber, Free-range Ostrich Mince, Fresh Basil, Fresh Oregano, Lemon Juice, Onion, Onions, Ostrich, Pitted Kalamata Olives, Pumpkin Chunks, Salad Leaves, Sun-Dried Tomatoes, Tzatziki

What is the nutritional information of Mediterranean Ostrich Meatballs?

Calories: 459, Carbs: 33 grams, Fat: grams, Protein: 38.8 grams, Sugar: 18 grams, Salt: 465.3 grams

How do I prepare Mediterranean Ostrich Meatballs?

JUST LOOK AT THAT!: Make a bed of loaded salad. Top with the juicy meatballs and the roasted pumpkin. Dollop over the tzatziki. Opa, Chef, dinner is ready! INTO THE PAN: 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 as they colour. Remove from the pan. COLOURFUL SALAD: In another bowl, mix together the pepper strips, the diced cucumber, the halved olives, the remaining onion, the remaining sun-dried tomato, the chopped basil and the lemon juice (to taste). Toss through the shredded salad leaves, a drizzle of olive oil (optional), season and set aside. MMMEATBALLS: In a bowl, combine the ostrich mince, ½ the chopped sun-dried tomatoes, ½ the diced onion (to taste) and the chopped oregano. Season well and mix until combined. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Set aside. ROASTED PUMPKIN: Preheat the oven to 200°C. Spread the pumpkin pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).

What should be prepared from my kitchen to make Mediterranean Ostrich Meatballs?

Bell Pepper, Bell Peppers, Cucumber, Free-range Ostrich Mince, Fresh Basil, Fresh Oregano, Lemon Juice, Onion, Onions, Ostrich, Pitted Kalamata Olives, Pumpkin Chunks, Salad Leaves, Sun-Dried Tomatoes, Tzatziki

How many calories does Mediterranean Ostrich Meatballs have?

459 calories

How much fat content does Mediterranean Ostrich Meatballs have?

grams

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