eCook Meal
Moroccan Beef Meatballs & Asparagus
with brown basmati rice & fresh lemon
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!
Serving guide
Choose your portion size.
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.
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.
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.
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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R219.88
for 4 servings · R54.97 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Mixed Herbs needs 20 gBoursin® High Fat Soft Cheese with Garlic & Mixed Herbs 150 g 150 g at R84.99 · 13% of packR11.33
-
Asparagus needs 400 gBaby Corn 100 g 100 g at R31.99 · 4.0× packsR127.96
-
Low Fat Plain Yoghurt needs 200 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 67% of packR13.33
-
Brown Basmati Rice needs 300 mlFully Cooked Brown Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
-
Lemon needs 1Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
-
Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
Not in the Woolies basket — source these elsewhere:
- Pesto Princess Chermoula Paste
- Free-range Beef Meatballs
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Beef Meatballs, Brown Basmati Rice, Lemon, Mixed Herbs, Pesto Princess Chermoula Paste, Yoghurt
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?
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. 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. 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. 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.
What should be prepared from my kitchen to make Moroccan Beef Meatballs & Asparagus?
Almonds, Asparagus, Beef Meatballs, Brown Basmati Rice, Lemon, Mixed Herbs, Pesto Princess Chermoula Paste, Yoghurt
How many calories does Moroccan Beef Meatballs & Asparagus have?
981 calories
How much fat content does Moroccan Beef Meatballs & Asparagus have?
grams