eCook Meal
Stuffed Lamb Meatballs & Pita Flatbread
with charred baby tomatoes & hummus
Why serve straightforward meatballs if you can use these tasty flavourbombs to hide away a hidden surprise? Stuffed with Danish-style feta, lamb meatballs will be a new dinner favourite, especially when enjoyed mezze-style. Featuring toasted flatbread, paparika-spiced carrot, roasted baby tomatoes and a dill-infused yoghurt. Sharing really is caring with this meal, Chef!
Serving guide
Choose your portion size.
ROAST
Preheat the oven to 200°C. Spread the carrots on a roasting tray. Coat in oil, paprika, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
ROAST BABY TOMS
Coat the baby tomatoes in oil and season. When the roast has 12-15 minutes left, scatter over the tomatoes, and roast for the remaining time until lightly charred.
SOME PREP
In a bowl, combine the mince, garlic, NOMU rub, and seasoning. Divide the mince mixture into 3 [6]|#7DA0D7 portions. Wet your hands slightly to prevent the mince from sticking to them. Using the palm of your hand, gently flatten a portion of the mince and place some of the feta in the centre. Gently press the mince around the filling, fully enclosing it. Gently roll it in your hands to create a smooth meatball, being careful to not push the filling out! Repeat with the remaining portions of mince and the feta. Set aside in the fridge until frying.
STUFFED MEATBALLS
Place a pan over medium heat with a drizzle of oil. When hot, fry the stuffed meatballs until browned, 2-4 minutes, shifting as they colour. Remove from the pan. Add to a roasting tray and roast until cooked through, 6-8 minutes.
YOGHURT & TOAST
Combine the yoghurt with ½ of the dill and set aside. Return the pan wiped down to medium heat. Toast the flatbread/s until heated through, 30-40 seconds per side. Remove from the heat and cut into quarters.
DINNER IS READY
Smear the hummus onto one side of the plate, place the roasted vegetables on top and sprinkle over the crispy onions. Arrange the meatballs, and pita quarters around the plate for a mezze-style presentation. Spoon the dill yoghurt into the centre, then garnish with the remaining dill. Enjoy, Chef!
Carrot - 240g
Smoked Paprika - 5ml
Baby Tomatoes - 80g
Free-range Lamb Mince - 150g
Garlic Clove - 1
NOMU Moroccan Rub - 5ml
Danish-style Feta - 40g
Greek Yoghurt - 50ml
Fresh Dill - 3g
Pita Flatbread/s - 1
Red Pepper Hummus - 50ml
Crispy Onion Bits - 5g
ROAST
Preheat the oven to 200°C. Spread the carrots on a roasting tray. Coat in oil, paprika, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
ROAST BABY TOMS
Coat the baby tomatoes in oil and season. When the roast has 12-15 minutes left, scatter over the tomatoes, and roast for the remaining time until lightly charred.
SOME PREP
In a bowl, combine the mince, garlic, NOMU rub, and seasoning. Divide the mince mixture into 3 [6]|#7DA0D7 portions. Wet your hands slightly to prevent the mince from sticking to them. Using the palm of your hand, gently flatten a portion of the mince and place some of the feta in the centre. Gently press the mince around the filling, fully enclosing it. Gently roll it in your hands to create a smooth meatball, being careful to not push the filling out! Repeat with the remaining portions of mince and the feta. Set aside in the fridge until frying.
STUFFED MEATBALLS
Place a pan over medium heat with a drizzle of oil. When hot, fry the stuffed meatballs until browned, 2-4 minutes, shifting as they colour. Remove from the pan. Add to a roasting tray and roast until cooked through, 6-8 minutes.
YOGHURT & TOAST
Combine the yoghurt with ½ of the dill and set aside. Return the pan wiped down to medium heat. Toast the flatbread/s until heated through, 30-40 seconds per side. Remove from the heat and cut into quarters.
DINNER IS READY
Smear the hummus onto one side of the plate, place the roasted vegetables on top and sprinkle over the crispy onions. Arrange the meatballs, and pita quarters around the plate for a mezze-style presentation. Spoon the dill yoghurt into the centre, then garnish with the remaining dill. Enjoy, Chef!
Carrot - 480g
Smoked Paprika - 10ml
Baby Tomatoes - 160g
Free-range Lamb Mince - 300g
Garlic Clove - 1
NOMU Moroccan Rub - 10ml
Danish-style Feta - 80g
Greek Yoghurt - 100ml
Fresh Dill - 5g
Pita Flatbread/s - 2
Red Pepper Hummus - 100ml
Crispy Onion Bits - 10g
ROAST
Preheat the oven to 200°C. Spread the carrots on a roasting tray. Coat in oil, paprika, and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
ROAST BABY TOMS
Coat the baby tomatoes in oil and season. When the roast has 15-20 minutes left, scatter over the tomatoes, and roast for the remaining time until lightly charred.
SOME PREP
In a bowl, combine the mince, garlic, NOMU rub, and seasoning. Divide the mince mixture into 9 [12]|#7DA0D7 portions. Wet your hands slightly to prevent the mince from sticking to them. Using the palm of your hand, gently flatten a portion of the mince and place some of the feta in the centre. Gently press the mince around the filling, fully enclosing it. Gently roll it in your hands to create a smooth meatball, being careful to not push the filling out! Repeat with the remaining portions of mince and the feta. Set aside in the fridge until frying.
STUFFED MEATBALLS
Place a pan over medium heat with a drizzle of oil. When hot, fry the stuffed meatballs until browned, 2-4 minutes, shifting as they colour. Remove from the pan. Add to a roasting tray and roast until cooked through, 8-10 minutes.
YOGHURT & TOAST
Combine the yoghurt with ½ of the dill and set aside. Return the pan wiped down to medium heat. Toast the flatbreads until heated through, 30-40 seconds per side. Remove from the heat and cut into quarters.
DINNER IS READY
Smear the hummus onto one side of the plate, place the roasted vegetables on top and sprinkle over the crispy onions. Arrange the meatballs, and pita quarters around the plate for a mezze-style presentation. Spoon the dill yoghurt into the centre, then garnish with the remaining dill. Enjoy, Chef!
Carrot - 720g
Smoked Paprika - 15ml
Baby Tomatoes - 240g
Free-range Lamb Mince - 450g
Garlic Cloves - 2
NOMU Moroccan Rub - 15ml
Danish-style Feta - 120g
Greek Yoghurt - 150ml
Fresh Dill - 8g
Pita Flatbreads - 3
Red Pepper Hummus - 150ml
Crispy Onion Bits - 15g
ROAST
Preheat the oven to 200°C. Spread the carrots on a roasting tray. Coat in oil, paprika, and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
ROAST BABY TOMS
Coat the baby tomatoes in oil and season. When the roast has 15-20 minutes left, scatter over the tomatoes, and roast for the remaining time until lightly charred.
SOME PREP
In a bowl, combine the mince, garlic, NOMU rub, and seasoning. Divide the mince mixture into 9 [12]|#7DA0D7 portions. Wet your hands slightly to prevent the mince from sticking to them. Using the palm of your hand, gently flatten a portion of the mince and place some of the feta in the centre. Gently press the mince around the filling, fully enclosing it. Gently roll it in your hands to create a smooth meatball, being careful to not push the filling out! Repeat with the remaining portions of mince and the feta. Set aside in the fridge until frying.
STUFFED MEATBALLS
Place a pan over medium heat with a drizzle of oil. When hot, fry the stuffed meatballs until browned, 2-4 minutes, shifting as they colour. Remove from the pan. Add to a roasting tray and roast until cooked through, 8-10 minutes.
YOGHURT & TOAST
Combine the yoghurt with ½ of the dill and set aside. Return the pan wiped down to medium heat. Toast the flatbreads until heated through, 30-40 seconds per side. Remove from the heat and cut into quarters.
DINNER IS READY
Smear the hummus onto one side of the plate, place the roasted vegetables on top and sprinkle over the crispy onions. Arrange the meatballs, and pita quarters around the plate for a mezze-style presentation. Spoon the dill yoghurt into the centre, then garnish with the remaining dill. Enjoy, Chef!
Carrot - 960g
Smoked Paprika - 20ml
Baby Tomatoes - 320g
Free-range Lamb Mince - 600g
Garlic Cloves - 2
NOMU Moroccan Rub - 20ml
Danish-style Feta - 160g
Greek Yoghurt - 200ml
Fresh Dill - 10g
Pita Flatbreads - 4
Red Pepper Hummus - 200ml
Crispy Onion Bits - 20g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R281.82
for 4 servings · R70.46 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Fresh Dill needs 10 gMild Dill Gherkins 780 g 780 g at R67.99 · 1% of packR0.87
-
Smoked Paprika needs 20 mlPop! Chip Smoked Paprika And Chipotle Flavoured Popped Corn Chips 28 g R10.99 · whole pack (size can't be divided)R10.99
-
Carrot needs 960 gBulk Large Carrots 3 kg 3 kg at R49.99 · 32% of packR16.00
-
Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Red Pepper Hummus needs 200 mlRoasted Red Pepper Hummus 180 g R54.99 · whole pack (size can't be divided)R54.99
-
Danish-style Feta needs 160 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 20% of packR20.00
-
Free-range Lamb Mince needs 600 gFree Range Lamb Mince 500 g 500 g at R129.99 · 1.20× packR155.99
Not in the Woolies basket — source these elsewhere:
- Greek Yoghurt
- Crispy Onion Bits
- Baby Tomatoes
- Pita Flatbreads
- NOMU Moroccan Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Stuffed Lamb Meatballs & Pita Flatbread?
The preparation time for Stuffed Lamb Meatballs & Pita Flatbread with charred baby tomatoes & hummus is between 25 and 45 minutes.
What is the total time required to make Stuffed Lamb Meatballs & Pita Flatbread with charred baby tomatoes & hummus?
The total time required to make Stuffed Lamb Meatballs & Pita Flatbread with charred baby tomatoes & hummus is between 40 and 60 minutes.
How many servings does Stuffed Lamb Meatballs & Pita Flatbread provide?
4 servings
What are the main ingredients in Stuffed Lamb Meatballs & Pita Flatbread?
Baby Tomatoes, Carrot, Crispy Onion Bits, Danish-style Feta, Free-range Lamb Mince, Fresh Dill, Garlic Clove, Garlic Cloves, Greek Yoghurt, NOMU Moroccan Rub, Pita Flatbread/s, Pita Flatbreads, Red Pepper Hummus, Smoked Paprika
What is the nutritional information of Stuffed Lamb Meatballs & Pita Flatbread?
Calories: 1023, Carbs: 79 grams, Fat: grams, Protein: 61.7 grams, Sugar: 17.5 grams, Salt: 1463 grams
How do I prepare Stuffed Lamb Meatballs & Pita Flatbread?
ROAST BABY TOMS: Coat the baby tomatoes in oil and season. When the roast has 12-15 minutes left, scatter over the tomatoes, and roast for the remaining time until lightly charred. DINNER IS READY: Smear the hummus onto one side of the plate, place the roasted vegetables on top and sprinkle over the crispy onions. Arrange the meatballs, and pita quarters around the plate for a mezze-style presentation. Spoon the dill yoghurt into the centre, then garnish with the remaining dill. Enjoy, Chef! YOGHURT & TOAST: Combine the yoghurt with ½ of the dill and set aside. Return the pan wiped down to medium heat. Toast the flatbread/s until heated through, 30-40 seconds per side. Remove from the heat and cut into quarters. STUFFED MEATBALLS: Place a pan over medium heat with a drizzle of oil. When hot, fry the stuffed meatballs until browned, 2-4 minutes, shifting as they colour. Remove from the pan. Add to a roasting tray and roast until cooked through, 6-8 minutes. SOME PREP: In a bowl, combine the mince, garlic, NOMU rub, and seasoning. Divide the mince mixture into 3 [6]|#7DA0D7 portions. Wet your hands slightly to prevent the mince from sticking to them. Using the palm of your hand, gently flatten a portion of the mince and place some of the feta in the centre. Gently press the mince around the filling, fully enclosing it. Gently roll it in your hands to create a smooth meatball, being careful to not push the filling out! Repeat with the remaining portions of mince and the feta. Set aside in the fridge until frying. ROAST: Preheat the oven to 200°C. Spread the carrots on a roasting tray. Coat in oil, paprika, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make Stuffed Lamb Meatballs & Pita Flatbread?
Baby Tomatoes, Carrot, Crispy Onion Bits, Danish-style Feta, Free-range Lamb Mince, Fresh Dill, Garlic Clove, Garlic Cloves, Greek Yoghurt, NOMU Moroccan Rub, Pita Flatbread/s, Pita Flatbreads, Red Pepper Hummus, Smoked Paprika
How many calories does Stuffed Lamb Meatballs & Pita Flatbread have?
1023 calories
How much fat content does Stuffed Lamb Meatballs & Pita Flatbread have?
grams