What are the main ingredients in Moroccan Beef Meatballs & Asparagus?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Moroccan Beef Meatballs & Asparagus?

Calories: 981, Carbs: 83 grams, Fat: grams, Protein: 52.3 grams, Sugar: 7.2 grams, Salt: 219 grams

How do I prepare Moroccan Beef Meatballs & Asparagus?

NOW THAT’S IMPRESSIVE!: Plate up the rice. Top with the meatballs. Side with the charred asparagus. Drizzle over the chermoula yoghurt. Scatter over the toasted almonds. Garnish with the remaining herbs and the remaining lemon zest (to taste). Serve any remaining lemon wedges on the side. FRY THE FLAVOURBOMBS: Return the pan to 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. AWESOME ASPARAGUS: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the rinsed asparagus until slightly charred but al dente, 3-4 minutes (shifting occasionally). Remove from the pan and season. 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. CHERMOULA YOGHURT: Rinse, pick, and finely slice the mixed herbs. In a bowl, combine the yoghurt, the chermoula paste, a squeeze of lemon juice, a pinch of lemon zest, ½ the sliced mixed herbs, and seasoning. Loosen with olive oil in 5ml increments until drizzling consistency. READY THE RICE: Place the rinsed rice in a pot with 500ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.

What should be prepared from my kitchen to make Moroccan Beef Meatballs & Asparagus?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Moroccan Beef Meatballs & Asparagus

Asparagus is now in peak season, so to celebrate this unique spring vegetable, we’ve paired these stalky spears with browned beef meatballs, a Pesto Princess Chermoula Paste-infused yoghurt with zesty lemon & fresh herbs, and toasted almonds. Spring is in the air and on your plate, Chef!

Moroccan Beef Meatballs & Asparagus

with brown basmati rice & fresh lemon

Hands on Time: 25 - 45 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Almonds
Asparagus
Brown Basmati Rice
Free-range Beef Meatballs
Lemon
Low Fat Plain Yoghurt
Low Fat Yoghurt Plain
Mixed Herbs
Pesto Princess Chermoula Paste

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Photo of Moroccan Beef Meatballs & Asparagus

Serves 1

READY THE RICE
Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
CHERMOULA YOGHURT
Rinse, pick, and finely slice the mixed herbs. In a bowl, combine the yoghurt, the chermoula paste, a squeeze of lemon juice, a pinch of lemon zest, ½ the sliced mixed herbs, and seasoning. Loosen with olive oil in 5ml increments until drizzling consistency.
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.
AWESOME ASPARAGUS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the rinsed asparagus until slightly charred but al dente, 3-4 minutes (shifting occasionally). Remove from the pan and season.
FRY THE FLAVOURBOMBS
Return the pan to 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.
NOW THAT’S IMPRESSIVE!
Plate up the rice. Top with the meatballs. Side with the charred asparagus. Drizzle over the chermoula yoghurt. Scatter over the toasted almonds. Garnish with the remaining herbs and the remaining lemon zest (to taste). Serve any remaining lemon wedges on the side.

Brown Basmati Rice - 75ml
Mixed Herbs - 6g
Low Fat Plain Yoghurt - 50ml
Pesto Princess Chermoula Paste - 10ml
Lemon - 1
Almonds - 10g
Asparagus - 100g
Free-range Beef Meatballs - 4

Download the Recipe

Serves 2

READY THE RICE
Place the rinsed rice in a pot with 500ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
CHERMOULA YOGHURT
Rinse, pick, and finely slice the mixed herbs. In a bowl, combine the yoghurt, the chermoula paste, a squeeze of lemon juice, a pinch of lemon zest, ½ the sliced mixed herbs, and seasoning. Loosen with olive oil in 5ml increments until drizzling consistency.
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.
AWESOME ASPARAGUS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the rinsed asparagus until slightly charred but al dente, 3-4 minutes (shifting occasionally). Remove from the pan and season.
FRY THE FLAVOURBOMBS
Return the pan to 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.
NOW THAT’S IMPRESSIVE!
Plate up the rice. Top with the meatballs. Side with the charred asparagus. Drizzle over the chermoula yoghurt. Scatter over the toasted almonds. Garnish with the remaining herbs and the remaining lemon zest (to taste). Serve any remaining lemon wedges on the side.

Brown Basmati Rice - 150ml
Mixed Herbs - 10g
Low Fat Plain Yoghurt - 100ml
Pesto Princess Chermoula Paste - 20ml
Lemon - 1
Almonds - 20g
Asparagus - 200g
Free-range Beef Meatballs - 8

Download the Recipe

Serves 3

READY THE RICE
Place the rinsed rice in a pot with 700ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
CHERMOULA YOGHURT
Rinse, pick, and finely slice the mixed herbs. In a bowl, combine the yoghurt, the chermoula paste, a squeeze of lemon juice, a pinch of lemon zest, ½ the sliced mixed herbs, and seasoning. Loosen with olive oil in 5ml increments until drizzling consistency.
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.
AWESOME ASPARAGUS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the rinsed asparagus until slightly charred but al dente, 5-6 minutes (shifting occasionally). Remove from the pan and season.
FRY THE FLAVOURBOMBS
Return the pan to 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.
NOW THAT’S IMPRESSIVE!
Plate up the rice. Top with the meatballs. Side with the charred asparagus. Drizzle over the chermoula yoghurt. Scatter over the toasted almonds. Garnish with the remaining herbs and the remaining lemon zest (to taste). Serve any remaining lemon wedges on the side.

Brown Basmati Rice - 225ml
Mixed Herbs - 16g
Low fat Yoghurt Plain - 150ml
Pesto Princess Chermoula Paste - 30ml
Lemon - 1
Almonds - 30g
Asparagus - 300g
Free-range Beef Meatballs - 12

Download the Recipe

Serves 4

READY THE RICE
Place the rinsed rice in a pot with 900ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
CHERMOULA YOGHURT
Rinse, pick, and finely slice the mixed herbs. In a bowl, combine the yoghurt, the chermoula paste, a squeeze of lemon juice, a pinch of lemon zest, ½ the sliced mixed herbs, and seasoning. Loosen with olive oil in 5ml increments until drizzling consistency.
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.
AWESOME ASPARAGUS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the rinsed asparagus until slightly charred but al dente, 5-6 minutes (shifting occasionally). Remove from the pan and season.
FRY THE FLAVOURBOMBS
Return the pan to 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.
NOW THAT’S IMPRESSIVE!
Plate up the rice. Top with the meatballs. Side with the charred asparagus. Drizzle over the chermoula yoghurt. Scatter over the toasted almonds. Garnish with the remaining herbs and the remaining lemon zest (to taste). Serve any remaining lemon wedges on the side.