Indulge in juicy beef meatballs, tender potatoes, and sweet beetroot all cooked to perfection on one tray. Served with a tangy dill yoghurt and crunchy almonds, this dish is a flavour explosion in every bite!
One-tray Beef Meatballs & Veg
One-tray Beef Meatballs & Veg
with a dill yoghurt, roasted almonds & fresh salad leaves
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Almonds
- Beef
- Beef Mince
- Beetroot
- Fresh Dill
- Low Fat Plain Plain Yoghurt
- Low Fat Plain Yoghurt
- Nomu African Rub
- Potato
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
OVEN-ROASTED AROMAS
Preheat the oven to 200°C. Place the potato chunks and the beetroot chunks on a roasting tray. Coat in oil, ½ the rub, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy, shifting halfway.
MAKE THE MEATBALLS
In a bowl, combine the mince, the remaining rub, and seasoning. Roll into 3 meatballs. Wet your hands slightly to prevent the mixture from sticking to them.
ROAST UNTIL READY
When the roast has 10-12 minutes remaining, scatter the meatballs over the roast and roast for the remaining time until cooked through.
ALMOST THERE
When the roast has 3-5 minutes remaining, sprinkle the chopped almonds over the roast. In a bowl, combine the yoghurt, ½ the chopped dill, a splash of water, and seasoning.
DILL-ICIOUS DINNER!
Make a bed of the shredded salad leaves. Top with the loaded roast and drizzle over the dill yoghurt. Sprinkle over the remaining dill. Easy peasy, Chef!
Potato - 200g
Beetroot - 150g
NOMU African Rub - 10ml
Beef Mince - 150g
Almonds - 20g
Low Fat Plain Yoghurt - 40ml
Fresh Dill - 3g
Salad Leaves - 20g
OVEN-ROASTED AROMAS
Preheat the oven to 200°C. Place the potato chunks and the beetroot chunks on a roasting tray. Coat in oil, ½ the rub, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy, shifting halfway.
MAKE THE MEATBALLS
In a bowl, combine the mince, the remaining rub, and seasoning. Roll into 6 meatballs. Wet your hands slightly to prevent the mixture from sticking to them.
ROAST UNTIL READY
When the roast has 10-12 minutes remaining, scatter the meatballs over the roast and roast for the remaining time until cooked through.
ALMOST THERE
When the roast has 3-5 minutes remaining, sprinkle the chopped almonds over the roast. In a bowl, combine the yoghurt, ½ the chopped dill, a splash of water, and seasoning.
DILL-ICIOUS DINNER!
Make a bed of the shredded salad leaves. Top with the loaded roast and drizzle over the dill yoghurt. Sprinkle over the remaining dill. Easy peasy, Chef!
Potato - 400g
Beetroot - 300g
NOMU African Rub - 20ml
Beef Mince - 300g
Almonds - 40g
Low Fat Plain Plain Yoghurt - 80ml
Fresh Dill - 5g
Salad Leaves - 40g
OVEN-ROASTED AROMAS
Preheat the oven to 200°C. Place the potato chunks and the beetroot chunks on a roasting tray. Coat in oil, ½ the rub, and seasoning. Roast in the hot oven for 35-40 minutes until cooked through and becoming crispy, shifting halfway.
MAKE THE MEATBALLS
In a bowl, combine the mince, the remaining rub, and seasoning. Roll into 9 meatballs. Wet your hands slightly to prevent the mixture from sticking to them.
ROAST UNTIL READY
When the roast has 10-12 minutes remaining, scatter the meatballs over the roast and roast for the remaining time until cooked through.
ALMOST THERE
When the roast has 3-5 minutes remaining, sprinkle the chopped almonds over the roast. In a bowl, combine the yoghurt, ½ the chopped dill, a splash of water, and seasoning.
DILL-ICIOUS DINNER!
Make a bed of the shredded salad leaves. Top with the loaded roast and drizzle over the dill yoghurt. Sprinkle over the remaining dill. Easy peasy, Chef!
Potato - 600g
Beetroot - 450g
NOMU African Rub - 30ml
Beef Mince - 450g
Almonds - 60g
Low Fat Plain Yoghurt - 125ml
Fresh Dill - 8g
Salad Leaves - 60g
OVEN-ROASTED AROMAS
Preheat the oven to 200°C. Place the potato chunks and the beetroot chunks on a roasting tray. Coat in oil, ½ the rub, and seasoning. Roast in the hot oven for 35-40 minutes until cooked through and becoming crispy, shifting halfway.
MAKE THE MEATBALLS
In a bowl, combine the mince, the remaining rub, and seasoning. Roll into 12 meatballs. Wet your hands slightly to prevent the mixture from sticking to them.
ROAST UNTIL READY
When the roast has 10-12 minutes remaining, scatter the meatballs over the roast and roast for the remaining time until cooked through.
ALMOST THERE
When the roast has 3-5 minutes remaining, sprinkle the chopped almonds over the roast. In a bowl, combine the yoghurt, ½ the chopped dill, a splash of water, and seasoning.
DILL-ICIOUS DINNER!
Make a bed of the shredded salad leaves. Top with the loaded roast and drizzle over the dill yoghurt. Sprinkle over the remaining dill. Easy peasy, Chef!
Potato - 800g
Beetroot - 600g
NOMU African Rub - 40ml
Beef Mince - 600g
Almonds - 80g
Low Fat Plain Yoghurt - 160ml
Fresh Dill - 10g
Salad Leaves - 80g
Woolies Products in this dish
