eCook Meal
Ostrich Meatballs & Wonton Dippers
with thyme & sour cream
This dish will leave you wonton more, Chef! Browned ostrich meatballs are coated in a silky onion, herby thyme & tomato passata sauce with a special UCOOK spice blend. Covered with melted cheese and served with crispy wonton triangles to scoop up all the deliciousness. Dollops of sour cream finish the dish.
Serving guide
Choose your portion size.
MEATBALLS
Preheat the oven to 200°C. In a bowl, combine the mince, ⅓ of the Onion, ½ of the spice blend, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Set aside. Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until lightly golden but not cooked through, 2-3 minutes (shifting as they colour). Remove from the pan and place in an ovenproof dish.
TOMATO SAUCE
Return the pan to medium heat with a drizzle of oil if necessary. When hot, fry the remaining Onion until soft and lightly golden, 4-5 minutes. Add the garlic, the remaining spice blend, and the thyme. Fry until fragrant, 1-2 minutes. Mix in the tomato passata, and 100ml [200ml]|#7DA0D7 of water. Simmer until slightly reduced and thickening, 8-10 minutes. Remove from heat, add a sweetener (to taste), and seasoning. Pour the sauce over the meatballs and scatter over the cheese.
CHEESY MOMENT
Place the ovenproof dish in the hot oven and bake until the cheese is melted and lightly golden, 8-10 minutes. Remove from the oven.
WONTON WRAPPERS
Return the pan, wiped down, to high heat with enough oil to cover the base. When hot, fry the wonton wrappers until crispy and golden, 30-60 seconds per side. Drain on paper towel and season.
TIME TO EAT
Dish up the saucy cheesy meatballs, top with dollops of sour cream, and side with the wonton wrappers for dipping. Well done, Chef!
MEATBALLS
Preheat the oven to 200°C. In a bowl, combine the mince, ⅓ of the Onion, ½ of the spice blend, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Set aside. Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until lightly golden but not cooked through, 2-3 minutes (shifting as they colour). Remove from the pan and place in an ovenproof dish.
TOMATO SAUCE
Return the pan to medium heat with a drizzle of oil if necessary. When hot, fry the remaining Onion until soft and lightly golden, 4-5 minutes. Add the garlic, the remaining spice blend, and the thyme. Fry until fragrant, 1-2 minutes. Mix in the tomato passata, and 100ml [200ml]|#7DA0D7 of water. Simmer until slightly reduced and thickening, 8-10 minutes. Remove from heat, add a sweetener (to taste), and seasoning. Pour the sauce over the meatballs and scatter over the cheese.
CHEESY MOMENT
Place the ovenproof dish in the hot oven and bake until the cheese is melted and lightly golden, 8-10 minutes. Remove from the oven.
WONTON WRAPPERS
Return the pan, wiped down, to high heat with enough oil to cover the base. When hot, fry the wonton wrappers until crispy and golden, 30-60 seconds per side. Drain on paper towel and season.
TIME TO EAT
Dish up the saucy cheesy meatballs, top with dollops of sour cream, and side with the wonton wrappers for dipping. Well done, Chef!
MEATBALLS
Preheat the oven to 200°C. In a bowl, combine the mince, ⅓ of the Onion, ½ of the spice blend, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Set aside. Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until lightly golden but not cooked through, 2-3 minutes (shifting as they colour). Remove from the pan and place in an ovenproof dish.
TOMATO SAUCE
Return the pan to medium heat with a drizzle of oil if necessary. When hot, fry the Onions until soft and lightly golden, 5-6 minutes. Add the garlic, the remaining spice blend, and the thyme. Fry until fragrant, 2-3 minutes. Mix in the tomato passata, and 300ml [400ml]|#7DA0D7 of water. Simmer until slightly reduced and thickening, 10-12 minutes. Remove from heat, add a sweetener (to taste), and seasoning. Pour the sauce over the meatballs and scatter over the cheese.
CHEESY MOMENT
Place the ovenproof dish in the hot oven and bake until the cheese is melted and lightly golden, 8-10 minutes. Remove from the oven.
WONTON WRAPPERS
Return the pan, wiped down, to high heat with enough oil to cover the base. When hot, fry the wonton wrappers until crispy and golden, 30-60 seconds per side. You may need to do this step in batches. Drain on paper towel and season.
TIME TO EAT
Dish up the saucy cheesy meatballs, top with dollops of sour cream, and side with the wonton wrappers for dipping. Well done, Chef!
MEATBALLS
Preheat the oven to 200°C. In a bowl, combine the mince, ⅓ of the Onion, ½ of the spice blend, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Set aside. Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until lightly golden but not cooked through, 2-3 minutes (shifting as they colour). Remove from the pan and place in an ovenproof dish.
TOMATO SAUCE
Return the pan to medium heat with a drizzle of oil if necessary. When hot, fry the Onions until soft and lightly golden, 5-6 minutes. Add the garlic, the remaining spice blend, and the thyme. Fry until fragrant, 2-3 minutes. Mix in the tomato passata, and 300ml [400ml]|#7DA0D7 of water. Simmer until slightly reduced and thickening, 10-12 minutes. Remove from heat, add a sweetener (to taste), and seasoning. Pour the sauce over the meatballs and scatter over the cheese.
CHEESY MOMENT
Place the ovenproof dish in the hot oven and bake until the cheese is melted and lightly golden, 8-10 minutes. Remove from the oven.
WONTON WRAPPERS
Return the pan, wiped down, to high heat with enough oil to cover the base. When hot, fry the wonton wrappers until crispy and golden, 30-60 seconds per side. You may need to do this step in batches. Drain on paper towel and season.
TIME TO EAT
Dish up the saucy cheesy meatballs, top with dollops of sour cream, and side with the wonton wrappers for dipping. Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R227.15
for 4 servings · R56.79 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Spice Blend needs 80 mlChicken Masala 50 g R29.99 · whole pack (size can't be divided)R29.99
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Sour Cream needs 200 mlSour Cream 250 ml 250 ml at R38.99 · 80% of packR31.19
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Cheddar Cheese needs 200 gBulk Cheddar Cheese 850 g 850 g at R169.99 · 24% of packR40.00
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Free-range Ostrich Mince needs 600 gExtra Lean Ostrich Mince 500 g 500 g at R79.99 · 1.20× packR95.99
Not in the Woolies basket — source these elsewhere:
- Wonton Wrappers
- Tomato Passata
- Dried Thyme
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Ostrich Meatballs & Wonton Dippers?
The preparation time for Ostrich Meatballs & Wonton Dippers with thyme & sour cream is between 20 and 40 minutes.
What is the total time required to make Ostrich Meatballs & Wonton Dippers with thyme & sour cream?
The total time required to make Ostrich Meatballs & Wonton Dippers with thyme & sour cream is between 40 and 60 minutes.
How many servings does Ostrich Meatballs & Wonton Dippers provide?
4 servings
What are the main ingredients in Ostrich Meatballs & Wonton Dippers?
Cheddar Cheese, Dried Thyme, Free-range Ostrich Mince, Garlic Clove, Garlic Cloves, Onion, Onions, Sour Cream, Spice Blend, Tomato Passata, Wonton Wrappers
What is the nutritional information of Ostrich Meatballs & Wonton Dippers?
Calories: 772, Carbs: 47 grams, Fat: grams, Protein: 50.9 grams, Sugar: 16.6 grams, Salt: 1162 grams
How do I prepare Ostrich Meatballs & Wonton Dippers?
TIME TO EAT: Dish up the saucy cheesy meatballs, top with dollops of sour cream, and side with the wonton wrappers for dipping. Well done, Chef! WONTON WRAPPERS: Return the pan, wiped down, to high heat with enough oil to cover the base. When hot, fry the wonton wrappers until crispy and golden, 30-60 seconds per side. Drain on paper towel and season. CHEESY MOMENT: Place the ovenproof dish in the hot oven and bake until the cheese is melted and lightly golden, 8-10 minutes. Remove from the oven. TOMATO SAUCE: Return the pan to medium heat with a drizzle of oil if necessary. When hot, fry the remaining onion until soft and lightly golden, 4-5 minutes. Add the garlic, the remaining spice blend, and the thyme. Fry until fragrant, 1-2 minutes. Mix in the tomato passata, and 100ml [200ml]|#7DA0D7 of water. Simmer until slightly reduced and thickening, 8-10 minutes. Remove from heat, add a sweetener (to taste), and seasoning. Pour the sauce over the meatballs and scatter over the cheese. MEATBALLS: Preheat the oven to 200°C. In a bowl, combine the mince, ⅓ of the onion, ½ of the spice blend, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Set aside. Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until lightly golden but not cooked through, 2-3 minutes (shifting as they colour). Remove from the pan and place in an ovenproof dish.
What should be prepared from my kitchen to make Ostrich Meatballs & Wonton Dippers?
Cheddar Cheese, Dried Thyme, Free-range Ostrich Mince, Garlic Clove, Garlic Cloves, Onion, Onions, Sour Cream, Spice Blend, Tomato Passata, Wonton Wrappers
How many calories does Ostrich Meatballs & Wonton Dippers have?
772 calories
How much fat content does Ostrich Meatballs & Wonton Dippers have?
grams