What are the main ingredients in Superb Ostrich Meatballs?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of Superb Ostrich Meatballs?

Calories: 1054, Carbs: 73 grams, Fat: grams, Protein: 25.6 grams, Sugar: 27.4 grams, Salt: 1335 grams

How do I prepare Superb Ostrich Meatballs?

GET NOSHING: Plate up the roasted beets & onion. Side with the golden meatballs and the fresh salad. Crumble the drained feta over the salad. Garnish with the toasted almonds, any remaining lemon wedges and the remaining oregano. Serve with the mayo for dunking. Easy peasy! MEATBALL PARTY: Place a pan over 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. PERFECT MEATBALLS: Place the mince in a bowl, add the grated garlic, ½ of the chopped oregano, the NOMU rub, ¼ of the chopped sun-dried tomatoes, a squeeze of lemon juice (to taste), 1 tbsp of cold water, and seasoning. Mix until combined. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Set aside. TURN UP THE BEET: Preheat the oven to 200°C. Place the beetroot pieces and the onion wedges on a roasting tray, coat in oil, and season. Roast in the oven until cooked through and crispy, 30-35 minutes, shifting at the halfway mark. FRESH SALAD: In a salad bowl, combine 10ml of olive oil, a squeeze of lemon juice, seasoning, and a sweetener (to taste). Toss through the rinsed salad leaves, the remaining sun-dried tomatoes, and the lemon zest (to taste). TOASTED ALMONDS: Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.

What should be prepared from my kitchen to make Superb Ostrich Meatballs?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Superb Ostrich Meatballs

Name: Superb Ostrich Meatballs
Prep time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey

Savoury, sun-dried tomato ostrich meatballs are paired with roasted beetroot and caramelised onions, served alongside a vibrant sun-dried tomato salad with fresh greens.

Superb Ostrich Meatballs

with roasted beets & sun-dried tomatoes

Hands on Time: 30 - 45 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Almonds
Beetroot
Danish-style Feta
Free-range Ostrich Mince
Fresh Oregano
Garlic Clove
Garlic Cloves
Green Leaves
Lemon
Lemons
Mayo
NOMU One For All Rub
Onion
Onions
Ostrich
Sun-Dried Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Serves 1

TURN UP THE BEET
Preheat the oven to 200°C. Place the beetroot pieces and the onion wedges on a roasting tray, coat in oil, and season. Roast in the oven until cooked through and crispy, 30-35 minutes, shifting at the halfway mark.
PERFECT MEATBALLS
Place the mince in a bowl, add the grated garlic, ½ of the chopped oregano, the NOMU rub, ¼ of the chopped sun-dried tomatoes, a squeeze of lemon juice (to taste), 1 tbsp of cold water, and seasoning. Mix until combined. Wet your hands slightly and shape the mince mixture into 4-5 meatballs. Set aside.
FRESH SALAD
In a salad bowl, combine 5ml of olive oil, a squeeze of lemon juice, seasoning, and a sweetener (to taste). Toss through the rinsed salad leaves, the remaining sun-dried tomatoes, and the lemon zest (to taste).
TOASTED ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MEATBALL PARTY
Place a pan over 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.
GET NOSHING
Plate up the roasted beets & onion. Side with the golden meatballs and the fresh salad. Crumble the drained feta over the salad. Garnish with the toasted almonds, any remaining lemon wedges and the remaining oregano. Serve with the mayo for dunking. Easy peasy!

Beetroot - 200g
Onion - 1
Free-range Ostrich Mince - 150g
Garlic Clove - 1
Fresh Oregano - 3g
NOMU One For All Rub - 10ml
Sun-dried Tomatoes - 30g
Lemon - 1
Green Leaves - 20g
Almonds - 20g
Danish-style Feta - 40g
Mayo - 40ml

Download the Recipe

Serves 2

TURN UP THE BEET
Preheat the oven to 200°C. Place the beetroot pieces and the onion wedges on a roasting tray, coat in oil, and season. Roast in the oven until cooked through and crispy, 30-35 minutes, shifting at the halfway mark.
PERFECT MEATBALLS
Place the mince in a bowl, add the grated garlic, ½ of the chopped oregano, the NOMU rub, ¼ of the chopped sun-dried tomatoes, a squeeze of lemon juice (to taste), 1 tbsp of cold water, and seasoning. Mix until combined. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Set aside.
FRESH SALAD
In a salad bowl, combine 10ml of olive oil, a squeeze of lemon juice, seasoning, and a sweetener (to taste). Toss through the rinsed salad leaves, the remaining sun-dried tomatoes, and the lemon zest (to taste).
TOASTED ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MEATBALL PARTY
Place a pan over 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.
GET NOSHING
Plate up the roasted beets & onion. Side with the golden meatballs and the fresh salad. Crumble the drained feta over the salad. Garnish with the toasted almonds, any remaining lemon wedges and the remaining oregano. Serve with the mayo for dunking. Easy peasy!

Beetroot - 400g
Onion - 1
Free-range Ostrich Mince - 300g
Garlic Clove - 1
Fresh Oregano - 5g
NOMU One For All Rub - 20ml
Sun-dried Tomatoes - 60g
Lemon - 1
Green Leaves - 40g
Almonds - 40g
Danish-style Feta - 80g
Mayo - 80ml

Download the Recipe

Serves 3

TURN UP THE BEET
Preheat the oven to 200°C. Place the beetroot pieces and the onion wedges on a roasting tray, coat in oil, and season. Roast in the oven until cooked through and crispy, 35-40 minutes, shifting at the halfway mark.
PERFECT MEATBALLS
Place the mince in a bowl, add the grated garlic, ½ of the chopped oregano, the NOMU rub, ¼ of the chopped sun-dried tomatoes, a squeeze of lemon juice (to taste), 1 tbsp of cold water, and seasoning. Mix until combined. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Set aside.
FRESH SALAD
In a salad bowl, combine 15ml of olive oil, a squeeze of lemon juice, seasoning, and a sweetener (to taste). Toss through the rinsed salad leaves, the remaining sun-dried tomatoes, and the lemon zest (to taste).
TOASTED ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MEATBALL PARTY
Place a pan over 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.
GET NOSHING
Plate up the roasted beets & onion. Side with the golden meatballs and the fresh salad. Crumble the drained feta over the salad. Garnish with the toasted almonds, any remaining lemon wedges and the remaining oregano. Serve with the mayo for dunking. Easy peasy!

Beetroot - 600g
Onions - 2
Free-range Ostrich Mince - 450g
Garlic Cloves - 2
Fresh Oregano - 8g
NOMU One For All Rub - 30ml
Sun-dried Tomatoes - 90g
Lemons - 2
Green Leaves - 60g
Almonds - 60g
Danish-style Feta - 120g
Mayo - 125ml

Download the Recipe

Serves 4

TURN UP THE BEET
Preheat the oven to 200°C. Place the beetroot pieces and the onion wedges on a roasting tray, coat in oil, and season. Roast in the oven until cooked through and crispy, 35-40 minutes, shifting at the halfway mark.
PERFECT MEATBALLS
Place the mince in a bowl, add the grated garlic, ½ of the chopped oregano, the NOMU rub, ¼ of the chopped sun-dried tomatoes, a squeeze of lemon juice (to taste), 1 tbsp of cold water, and seasoning. Mix until combined. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Set aside.
FRESH SALAD
In a salad bowl, combine 20ml of olive oil, a squeeze of lemon juice, seasoning, and a sweetener (to taste). Toss through the rinsed salad leaves, the remaining sun-dried tomatoes, and the lemon zest (to taste).
TOASTED ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MEATBALL PARTY
Place a pan over 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.
GET NOSHING
Plate up the roasted beets & onion. Side with the golden meatballs and the fresh salad. Crumble the drained feta over the salad. Garnish with the toasted almonds, any remaining lemon wedges and the remaining oregano. Serve with the mayo for dunking. Easy peasy!