Why smash meatballs before frying them? Because that increases the surface area for a crispier, tastier mini beef patty, Chef! These are served with honey-drizzled beetroot, spiced with NOMU Moroccan Rub, a generous schmear of creamy hummus, and an olive, fresh greens & toasted almond salad.
Moroccan Beef Meatball Platter
Moroccan Beef Meatball Platter
with roasted beetroot
Hands on Time: 15 - 35 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Almonds
- Beef Meatballs
- Beetroot
- Fresh Chives
- Honey
- Hummus
- Lemon Juice
- NOMU Moroccan Rub
- Pitted Kalamata Olives
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (Salt & Pepper)
- Water
SWEET BEETS
Preheat the oven to 200°C. In a bowl, combine the Honey, ½ NOMU rub and some olive oil. Toss through the Beetroot, ensuring all the pieces are coated. Spread the beetroot on a roasting tray and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
ALL THE Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRAGRANT & ZESTY
Return the pan to medium heat with a drizzle of oil. When hot, add the meatballs. With the back of a spatula, gently press down the meatballs so they flatten slightly. Fry until browned and cooked through, 2-3 minutes per side. In the final 2 minutes, add the remaining NOMU rub. Remove from the heat and add ½ the lemon juice (to taste).
CHEF'S KISS
Smear the Hummus over one side of the plate. Top with the mini beef patties and all the remaining pan juices. On the other side of the plate, add the salad leaves, topped with the olives and Almonds. Drizzle over some olive oil and the remaining lemon juice (to taste). Side with the roasted Beetroot, and garnish with the chives.
SWEET BEETS
Preheat the oven to 200°C. In a bowl, combine the Honey, ½ NOMU rub and some olive oil. Toss through the Beetroot, ensuring all the pieces are coated. Spread the beetroot on a roasting tray and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
ALL THE Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRAGRANT & ZESTY
Return the pan to medium heat with a drizzle of oil. When hot, add the meatballs. With the back of a spatula, gently press down the meatballs so they flatten slightly. Fry until browned and cooked through, 2-3 minutes per side. In the final 2 minutes, add the remaining NOMU rub. Remove from the heat and add ½ the lemon juice (to taste).
CHEF'S KISS
Smear the Hummus over one side of the plate. Top with the mini beef patties and all the remaining pan juices. On the other side of the plate, add the salad leaves, topped with the olives and Almonds. Drizzle over some olive oil and the remaining lemon juice (to taste). Side with the roasted Beetroot, and garnish with the chives.
SWEET BEETS
Preheat the oven to 200°C. In a bowl, combine the Honey, ½ NOMU rub and some olive oil. Toss through the Beetroot, ensuring all the pieces are coated. Spread the beetroot on a roasting tray and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
ALL THE Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRAGRANT & ZESTY
Return the pan to medium heat with a drizzle of oil. When hot, add the meatballs. With the back of a spatula, gently press down the meatballs so they flatten slightly. Fry until browned and cooked through, 2-3 minutes per side. In the final 2 minutes, add the remaining NOMU rub. Remove from the heat and add ½ the lemon juice (to taste).
CHEF'S KISS
Smear the Hummus over one side of the plate. Top with the mini beef patties and all the remaining pan juices. On the other side of the plate, add the salad leaves, topped with the olives and Almonds. Drizzle over some olive oil and the remaining lemon juice (to taste). Side with the roasted Beetroot, and garnish with the chives.
SWEET BEETS
Preheat the oven to 200°C. In a bowl, combine the Honey, ½ NOMU rub and some olive oil. Toss through the Beetroot, ensuring all the pieces are coated. Spread the beetroot on a roasting tray and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
ALL THE Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRAGRANT & ZESTY
Return the pan to medium heat with a drizzle of oil. When hot, add the meatballs. With the back of a spatula, gently press down the meatballs so they flatten slightly. Fry until browned and cooked through, 2-3 minutes per side. In the final 2 minutes, add the remaining NOMU rub. Remove from the heat and add ½ the lemon juice (to taste).
CHEF'S KISS
Smear the Hummus over one side of the plate. Top with the mini beef patties and all the remaining pan juices. On the other side of the plate, add the salad leaves, topped with the olives and Almonds. Drizzle over some olive oil and the remaining lemon juice (to taste). Side with the roasted Beetroot, and garnish with the chives.
Frequently Asked Questions
What is the preparation time for Moroccan Beef Meatball Platter?
The preparation time for Moroccan Beef Meatball Platter with roasted beetroot is between 15 and 35 minutes.
What is the total time required to make Moroccan Beef Meatball Platter with roasted beetroot?
The total time required to make Moroccan Beef Meatball Platter with roasted beetroot is between 30 and 50 minutes.
How many servings does Moroccan Beef Meatball Platter provide?
4 servings
What are the main ingredients in Moroccan Beef Meatball Platter?
Almonds, Beef Meatballs, Beetroot, Fresh Chives, Honey, Hummus, Lemon Juice, NOMU Moroccan Rub, Pitted Kalamata Olives, Salad Leaves
What is the nutritional information of Moroccan Beef Meatball Platter?
Calories: 844, Carbs: 50 grams, Fat: grams, Protein: 44.3 grams, Sugar: 24.2 grams, Salt: 2120 grams
How do I prepare Moroccan Beef Meatball Platter?
CHEF'S KISS: Smear the hummus over one side of the plate. Top with the mini beef patties and all the remaining pan juices. On the other side of the plate, add the salad leaves, topped with the olives and almonds. Drizzle over some olive oil and the remaining lemon juice (to taste). Side with the roasted beetroot, and garnish with the chives. FRAGRANT & ZESTY: Return the pan to medium heat with a drizzle of oil. When hot, add the meatballs. With the back of a spatula, gently press down the meatballs so they flatten slightly. Fry until browned and cooked through, 2-3 minutes per side. In the final 2 minutes, add the remaining NOMU rub. Remove from the heat and add ½ the lemon juice (to taste). ALL THE ALMONDS: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. SWEET BEETS: Preheat the oven to 200°C. In a bowl, combine the honey, ½ NOMU rub and some olive oil. Toss through the beetroot, ensuring all the pieces are coated. Spread the beetroot on a roasting tray and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make Moroccan Beef Meatball Platter?
Almonds, Beef Meatballs, Beetroot, Fresh Chives, Honey, Hummus, Lemon Juice, NOMU Moroccan Rub, Pitted Kalamata Olives, Salad Leaves
How many calories does Moroccan Beef Meatball Platter have?
844 calories
How much fat content does Moroccan Beef Meatball Platter have?
grams
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