eCook Meal
North African Lamb Meatballs
with roast aubergine, crispy chickpeas & a tahini dressing
Get a midweek boost from this hearty bowl, filled with the vibrant aromas of turmeric-infused basmati and roast aubergine, tomatoes, and chickpeas. Top with tender lamb meatballs, spiced with a Morrocan rub, and spatter with a light, tangy tahini dressing.
Serving guide
Choose your portion size.
GOLDEN RICE
Preheat the oven to 220°C. Rinse the rice and place in a pot over a medium-high heat. Submerge in 225ml of water, stir in the stock mix, and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. Replace the lid and set aside to keep warm until serving.
ROAST ’EM UP!
Place the Aubergine chunks, the drained chickpeas, and half of the halved baby tomatoes on a roasting tray. Use half of the Moroccan Rub and some oil to coat the veggies. Roast in the hot oven for 30-35 minutes until the aubergine and tomatoes are soft and the chickpeas are crispy, shifting halfway.
PICKLED TOMATOES
Place the remaining baby tomatoes in a bowl with the pickling liquid and half of the chopped coriander. Add a pinch of salt, toss to coat, and set aside until serving.
GET ROLLING!
Place the mince in a bowl with the remaining Moroccan Rub and chopped coriander. Add in the chopped Onion to your taste preference. (If there’s lots remaining, toss it through the pickled tomatoes to make a salsa!) Season to taste and mix until well combined. Roll into 4-5 meatballs and place on a lightly greased baking tray. When the roast veggies reach the halfway mark, pop the meatballs in the oven for 8-10 minutes until browned and glossy, shifting halfway. Remove on completion and allow to rest in the tray for 2-3 minutes before serving.
TANGY Tahini DRESSING
Place the Tahini in a bowl. Drain the pickling liquid from the tomatoes and gradually mix it into the tahini to taste. Combine with a small drizzle of oil and some seasoning.
SERVE IT UP!
Make a bed of turmeric rice and cover in spicy roast veggies. Place the juicy lamb meatballs on top and scatter over the pickled baby tomatoes. Drizzle with the Tahini dressing to taste and tuck in!
GOLDEN RICE
Preheat the oven to 220°C. Rinse the rice and place in a pot over a medium-high heat. Submerge in 450ml of water, stir in the stock mix, and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. Replace the lid and set aside to keep warm until serving.
ROAST ’EM UP!
Place the Aubergine chunks, the drained chickpeas, and half of the halved baby tomatoes on a roasting tray. Use half of the Moroccan Rub and some oil to coat the veggies. Roast in the hot oven for 30-35 minutes until the aubergine and tomatoes are soft and the chickpeas are crispy, shifting halfway.
PICKLED TOMATOES
Place the remaining baby tomatoes in a bowl with the pickling liquid and half of the chopped coriander. Add a pinch of salt, toss to coat, and set aside until serving.
GET ROLLING!
Place the mince in a bowl with the remaining Moroccan Rub and chopped coriander. Add in the chopped Onion to your taste preference. (If there’s lots remaining, toss it through the pickled tomatoes to make a salsa!) Season to taste and mix until well combined. Roll into 4-5 meatballs per portion and place on a lightly greased baking tray. When the roast veggies reach the halfway mark, pop the meatballs in the oven for 10-12 minutes until browned and glossy, shifting halfway. Remove on completion and allow to rest in the tray for 2-3 minutes before serving.
TANGY Tahini DRESSING
Place the Tahini in a bowl. Drain the pickling liquid from the tomatoes and gradually mix it into the tahini to taste. Combine with a small drizzle of oil and some seasoning.
SERVE IT UP!
Make a bed of turmeric rice and cover in spicy roast veggies. Place the juicy lamb meatballs on top and scatter over the pickled baby tomatoes. Drizzle with the Tahini dressing to taste and tuck in!
GOLDEN RICE
Preheat the oven to 220°C. Rinse the rice and place in a pot over a medium-high heat. Submerge in 450ml of water, stir in the stock mix, and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. Replace the lid and set aside to keep warm until serving.
ROAST ’EM UP!
Place the Aubergine chunks, the drained chickpeas, and half of the halved baby tomatoes on a roasting tray. Use half of the Moroccan Rub and some oil to coat the veggies. Roast in the hot oven for 30-35 minutes until the aubergine and tomatoes are soft and the chickpeas are crispy, shifting halfway.
PICKLED TOMATOES
Place the remaining baby tomatoes in a bowl with the pickling liquid and half of the chopped coriander. Add a pinch of salt, toss to coat, and set aside until serving.
GET ROLLING!
Place the mince in a bowl with the remaining Moroccan Rub and chopped coriander. Add in the chopped Onion to your taste preference. (If there’s lots remaining, toss it through the pickled tomatoes to make a salsa!) Season to taste and mix until well combined. Roll into 4-5 meatballs per portion and place on a lightly greased baking tray. When the roast veggies reach the halfway mark, pop the meatballs in the oven for 10-12 minutes until browned and glossy, shifting halfway. Remove on completion and allow to rest in the tray for 2-3 minutes before serving.
TANGY Tahini DRESSING
Place the Tahini in a bowl. Drain the pickling liquid from the tomatoes and gradually mix it into the tahini to taste. Combine with a small drizzle of oil and some seasoning.
SERVE IT UP!
Make a bed of turmeric rice and cover in spicy roast veggies. Place the juicy lamb meatballs on top and scatter over the pickled baby tomatoes. Drizzle with the Tahini dressing to taste and tuck in!
GOLDEN RICE
Preheat the oven to 220°C. Rinse the rice and place in a pot over a medium-high heat. Submerge in 900ml of water, stir in the stock mix, and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. Replace the lid and set aside to keep warm until serving.
ROAST ’EM UP!
Place the drained Chickpeas and half of the halved baby tomatoes on a roasting tray. Place the Aubergine chunks on a separate roasting tray. Use half of the Moroccan Rub and some oil to coat all of the veggies. Roast in the hot oven for 35-40 minutes until the aubergine and tomatoes are soft and the chickpeas are crispy, shifting halfway.
PICKLED TOMATOES
Place the remaining baby tomatoes in a bowl with the pickling liquid and half of the chopped coriander. Add a pinch of salt, toss to coat, and set aside until serving.
GET ROLLING!
Place the mince in a bowl with the remaining Moroccan Rub and chopped coriander. Add in the chopped Onion to your taste preference. (If there’s lots remaining, toss it through the pickled tomatoes to make a salsa!) Season to taste and mix until well combined. Roll into 4-5 meatballs per portion and place on a lightly greased baking tray. When the roast veggies reach the halfway mark, pop the meatballs in the oven for 12-15 minutes until browned and glossy, shifting halfway. Remove on completion and allow to rest in the tray for 2-3 minutes before serving.
TANGY Tahini DRESSING
Place the Tahini in a bowl. Drain the pickling liquid from the tomatoes and gradually mix it into the tahini to taste. Combine with a small drizzle of oil and some seasoning.
SERVE IT UP!
Make a bed of turmeric rice and cover in spicy roast veggies. Place the juicy lamb meatballs on top and scatter over the pickled baby tomatoes. Drizzle with the Tahini dressing to taste and tuck in!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R263.41
for 4 servings · R65.85 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Aubergine needs 800 gMacaroni 500 g 500 g at R22.99 · 1.60× packR36.78
-
Chickpeas needs 240 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 40% of packR17.20
-
Tahini needs 60 mlGreen Tahini Dressing 100 g R29.99 · whole pack (size can't be divided)R29.99
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
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Lamb Mince needs 600 gFree Range Lamb Mince 500 g 500 g at R109.99 · 1.20× packR131.99
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White Basmati Rice needs 300 mlFully Cooked White Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
-
Onion needs 1Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
Not in the Woolies basket — source these elsewhere:
- Baby Tomatoes
- Pickling Liquid
- Turmeric & Stock Mix
- NOMU Moroccan Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for North African Lamb Meatballs?
The preparation time for North African Lamb Meatballs with roast aubergine, crispy chickpeas & a tahini dressing is between 20 and 35 minutes.
What is the total time required to make North African Lamb Meatballs with roast aubergine, crispy chickpeas & a tahini dressing?
The total time required to make North African Lamb Meatballs with roast aubergine, crispy chickpeas & a tahini dressing is between 45 and 60 minutes.
How many servings does North African Lamb Meatballs provide?
4 servings
What are the main ingredients in North African Lamb Meatballs?
Aubergine, Baby Tomato, Chickpeas, Fresh Coriander, Lamb Mince, NOMU Moroccan Rub, Onion, Pickling Liquid, Tahini, Turmeric & Stock Mix, Vegetable stock + Turmeric, White Basmati Rice
What is the nutritional information of North African Lamb Meatballs?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare North African Lamb Meatballs?
ROAST ’EM UP!: Place the aubergine chunks, the drained chickpeas, and half of the halved baby tomatoes on a roasting tray. Use half of the Moroccan Rub and some oil to coat the veggies. Roast in the hot oven for 30-35 minutes until the aubergine and tomatoes are soft and the chickpeas are crispy, shifting halfway. GET ROLLING!: Place the mince in a bowl with the remaining Moroccan Rub and chopped coriander. Add in the chopped onion to your taste preference. (If there’s lots remaining, toss it through the pickled tomatoes to make a salsa!) Season to taste and mix until well combined. Roll into 4-5 meatballs per portion and place on a lightly greased baking tray. When the roast veggies reach the halfway mark, pop the meatballs in the oven for 10-12 minutes until browned and glossy, shifting halfway. Remove on completion and allow to rest in the tray for 2-3 minutes before serving. TANGY TAHINI DRESSING: Place the tahini in a bowl. Drain the pickling liquid from the tomatoes and gradually mix it into the tahini to taste. Combine with a small drizzle of oil and some seasoning. GOLDEN RICE: Preheat the oven to 220°C. Rinse the rice and place in a pot over a medium-high heat. Submerge in 450ml of water, stir in the stock mix, and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. Replace the lid and set aside to keep warm until serving. PICKLED TOMATOES: Place the remaining baby tomatoes in a bowl with the pickling liquid and half of the chopped coriander. Add a pinch of salt, toss to coat, and set aside until serving. SERVE IT UP!: Make a bed of turmeric rice and cover in spicy roast veggies. Place the juicy lamb meatballs on top and scatter over the pickled baby tomatoes. Drizzle with the tahini dressing to taste and tuck in!
What should be prepared from my kitchen to make North African Lamb Meatballs?
Aubergine, Baby Tomato, Chickpeas, Fresh Coriander, Lamb Mince, NOMU Moroccan Rub, Onion, Pickling Liquid, Tahini, Turmeric & Stock Mix, Vegetable stock + Turmeric, White Basmati Rice
How many calories does North African Lamb Meatballs have?
calories
How much fat content does North African Lamb Meatballs have?
grams