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

4.9

Hands on Time: 25 - 45 minutes

Overall Time: 40 - 60 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
Photo of Moroccan Beef Meatballs & Asparagus
  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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

Frequently Asked Questions

What is the preparation time for Moroccan Beef Meatballs & Asparagus?

The preparation time for Moroccan Beef Meatballs & Asparagus with brown basmati rice & fresh lemon is between 25 and 45 minutes.

What is the total time required to make Moroccan Beef Meatballs & Asparagus with brown basmati rice & fresh lemon?

The total time required to make Moroccan Beef Meatballs & Asparagus with brown basmati rice & fresh lemon is between 40 and 60 minutes.

How many servings does Moroccan Beef Meatballs & Asparagus provide?

4 servings

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

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

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?

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

How many calories does Moroccan Beef Meatballs & Asparagus have?

981 calories

How much fat content does Moroccan Beef Meatballs & Asparagus have?

grams

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