eCook Meal
Swedish Ostrich Meatballs & Broccoli
with dill & a fresh side salad
There is a well-known Swedish saying that means, “Let the food silence the mouth.” It’s a reminder to avoid any distractions as you savour every bite of a delicious meal: crunchy charred broccoli, homemade ostrich mince meatballs, and lashings of the creamy, dreamy crème fraîchesauce spiced with NOMU One For All Rub. Served with a radish salad.
Serving guide
Choose your portion size.
ON A ROLL
Boil the kettle. In a bowl, combine the mince, a ¼ of the Onion, and add seasoning. Roll into 4-5 meatballs per portion.
PREP STEP
In a small bowl, combine the herb flour with 1 [2]|#7DA0D7 tsp of warm water to make a slurry. Mix well and set aside.
FRY THE FLAVOURBOMBS
Place a pan over medium heat with a small drizzle of oil. When hot, fry the meatballs until browned but not cooked through, 2-3 minutes (shifting as they colour). Add the mushrooms and the remaining Onion. Fry until the onion is soft, 2-3 minutes (shifting occasionally).
Dill-ICIOUS
When the Onion is soft, add the crème fraîche and 50ml [80ml]|#7DA0D7 of hot water to the pan. Reduce the heat and simmer until slightly reduced, 8-10 minutes. In the final 1-2 minutes, add the cornflour slurry. Remove from the heat, add the dill and seasoning.
ROCK THAT BROC
While the sauce is reducing, place a clean pan over medium-high heat with a small drizzle of oil (if necessary). When hot, fry the broccoli until charred, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, add a splash of water, the lemon juice (to taste) and seasoning. Cover and simmer until al dente, 1-2 minutes. Remove from the pan.
A FRESH TAKE
In a bowl, combine the salad leaves, the Radish, seasoning, and a drizzle of oil.
A SWEDISH TASTE SENSATION
Plate up the charred broccoli. Side with the meatballs doused in the creamy sauce. Serve with the fresh salad. Dig in, Chef!
ON A ROLL
Boil the kettle. In a bowl, combine the mince, a ¼ of the Onion, and add seasoning. Roll into 4-5 meatballs per portion.
PREP STEP
In a small bowl, combine the herb flour with 1 [2]|#7DA0D7 tsp of warm water to make a slurry. Mix well and set aside.
FRY THE FLAVOURBOMBS
Place a pan over medium heat with a small drizzle of oil. When hot, fry the meatballs until browned but not cooked through, 2-3 minutes (shifting as they colour). Add the mushrooms and the remaining Onion. Fry until the onion is soft, 2-3 minutes (shifting occasionally).
Dill-ICIOUS
When the Onion is soft, add the crème fraîche and 50ml [80ml]|#7DA0D7 of hot water to the pan. Reduce the heat and simmer until slightly reduced, 8-10 minutes. In the final 1-2 minutes, add the cornflour slurry. Remove from the heat, add the dill and seasoning.
ROCK THAT BROC
While the sauce is reducing, place a clean pan over medium-high heat with a small drizzle of oil (if necessary). When hot, fry the broccoli until charred, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, add a splash of water, the lemon juice (to taste) and seasoning. Cover and simmer until al dente, 1-2 minutes. Remove from the pan.
A FRESH TAKE
In a bowl, combine the salad leaves, the Radish, seasoning, and a drizzle of oil.
A SWEDISH TASTE SENSATION
Plate up the charred broccoli. Side with the meatballs doused in the creamy sauce. Serve with the fresh salad. Dig in, Chef!
ON A ROLL
Boil the kettle. In a bowl, combine the mince, a ¼ of the Onion, and add seasoning. Roll into 4-5 meatballs per portion.
PREP STEP
In a small bowl, combine the herb flour with 3 [4]|#7DA0D7 tsp of warm water to make a slurry. Mix well and set aside.
FRY THE FLAVOURBOMBS
Place a pan over medium heat with a small drizzle of oil. When hot, fry the meatballs until browned but not cooked through, 2-3 minutes (shifting as they colour). Add the mushrooms and the remaining Onion. Fry until the onion is soft, 3-4 minutes (shifting occasionally).
Dill-ICIOUS
When the Onion is soft, add the crème fraîche and 125ml [160ml]|#7DA0D7 of hot water to the pan. Reduce the heat and simmer until slightly reduced, 10-12 minutes. In the final 1-2 minutes, add the cornflour slurry. Remove from the heat, add the dill and seasoning.
ROCK THAT BROC
While the sauce is reducing, place a clean pan over medium-high heat with a small drizzle of oil (if necessary). When hot, fry the broccoli until charred, 6-7 minutes (shifting occasionally). In the final 1-2 minutes, add a splash of water, the lemon juice (to taste) and seasoning. Cover and simmer until al dente, 1-2 minutes. Remove from the pan.
A FRESH TAKE
In a bowl, combine the salad leaves, the Radish, seasoning, and a drizzle of oil.
A SWEDISH TASTE SENSATION
Plate up the charred broccoli. Side with the meatballs doused in the creamy sauce. Serve with the fresh salad. Dig in, Chef!
ON A ROLL
Boil the kettle. In a bowl, combine the mince, a ¼ of the Onion, and add seasoning. Roll into 4-5 meatballs per portion.
PREP STEP
In a small bowl, combine the herb flour with 3 [4]|#7DA0D7 tsp of warm water to make a slurry. Mix well and set aside.
FRY THE FLAVOURBOMBS
Place a pan over medium heat with a small drizzle of oil. When hot, fry the meatballs until browned but not cooked through, 2-3 minutes (shifting as they colour). Add the mushrooms and the remaining Onion. Fry until the onion is soft, 3-4 minutes (shifting occasionally).
Dill-ICIOUS
When the Onion is soft, add the crème fraîche and 125ml [160ml]|#7DA0D7 of hot water to the pan. Reduce the heat and simmer until slightly reduced, 10-12 minutes. In the final 1-2 minutes, add the cornflour slurry. Remove from the heat, add the dill and seasoning.
ROCK THAT BROC
While the sauce is reducing, place a clean pan over medium-high heat with a small drizzle of oil (if necessary). When hot, fry the broccoli until charred, 6-7 minutes (shifting occasionally). In the final 1-2 minutes, add a splash of water, the lemon juice (to taste) and seasoning. Cover and simmer until al dente, 1-2 minutes. Remove from the pan.
A FRESH TAKE
In a bowl, combine the salad leaves, the Radish, seasoning, and a drizzle of oil.
A SWEDISH TASTE SENSATION
Plate up the charred broccoli. Side with the meatballs doused in the creamy sauce. Serve with the fresh salad. Dig in, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R236.96
for 4 servings · R59.24 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Button Mushrooms needs 250 gSliced Button Mushrooms 250 g 250 g at R38.99 · 100% of packR38.99
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Broccoli Florets needs 400 gBroccoli Florets 300 g 300 g at R36.99 · 1.33× packR49.32
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Crème Fraîche needs 160 mlSour Cream 250 ml 250 ml at R38.99 · 64% of packR24.95
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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
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Fresh Dill needs 10 gMild Dill Gherkins 780 g 780 g at R63.99 · 1% of packR0.82
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Radish needs 80 gRadish 150 g 150 g at R21.99 · 53% of packR11.73
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Lemon Juice needs 60 mlLemon Juice 500 ml 500 ml at R29.99 · 12% of packR3.60
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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
Not in the Woolies basket — source these elsewhere:
- Herbed Flour
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Swedish Ostrich Meatballs & Broccoli?
The preparation time for Swedish Ostrich Meatballs & Broccoli with dill & a fresh side salad is between 15 and 30 minutes.
What is the total time required to make Swedish Ostrich Meatballs & Broccoli with dill & a fresh side salad?
The total time required to make Swedish Ostrich Meatballs & Broccoli with dill & a fresh side salad is between 35 and 50 minutes.
How many servings does Swedish Ostrich Meatballs & Broccoli provide?
4 servings
What are the main ingredients in Swedish Ostrich Meatballs & Broccoli?
Broccoli Florets, Button Mushrooms, Creme Fraiche, Dill, Herbed Flour, Lemon Juice, Onion, Ostrich, Ostrich Mince, Radish, Salad Leaves
What is the nutritional information of Swedish Ostrich Meatballs & Broccoli?
Calories: 498, Carbs: 21 grams, Fat: grams, Protein: 38.7 grams, Sugar: 8 grams, Salt: 246.7 grams
How do I prepare Swedish Ostrich Meatballs & Broccoli?
A SWEDISH TASTE SENSATION: Plate up the charred broccoli. Side with the meatballs doused in the creamy sauce. Serve with the fresh salad. Dig in, Chef! DILL-ICIOUS: When the onion is soft, add the crème fraîche and 50ml [80ml]|#7DA0D7 of hot water to the pan. Reduce the heat and simmer until slightly reduced, 8-10 minutes. In the final 1-2 minutes, add the cornflour slurry. Remove from the heat, add the dill and seasoning. ROCK THAT BROC: While the sauce is reducing, place a clean pan over medium-high heat with a small drizzle of oil (if necessary). When hot, fry the broccoli until charred, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, add a splash of water, the lemon juice (to taste) and seasoning. Cover and simmer until al dente, 1-2 minutes. Remove from the pan. PREP STEP: In a small bowl, combine the herb flour with 1 [2]|#7DA0D7 tsp of warm water to make a slurry. Mix well and set aside. ON A ROLL: Boil the kettle. In a bowl, combine the mince, a ¼ of the onion, and add seasoning. Roll into 4-5 meatballs per portion. FRY THE FLAVOURBOMBS: Place a pan over medium heat with a small drizzle of oil. When hot, fry the meatballs until browned but not cooked through, 2-3 minutes (shifting as they colour). Add the mushrooms and the remaining onion. Fry until the onion is soft, 2-3 minutes (shifting occasionally). A FRESH TAKE: In a bowl, combine the salad leaves, the radish, seasoning, and a drizzle of oil.
What should be prepared from my kitchen to make Swedish Ostrich Meatballs & Broccoli?
Broccoli Florets, Button Mushrooms, Creme Fraiche, Dill, Herbed Flour, Lemon Juice, Onion, Ostrich, Ostrich Mince, Radish, Salad Leaves
How many calories does Swedish Ostrich Meatballs & Broccoli have?
498 calories
How much fat content does Swedish Ostrich Meatballs & Broccoli have?
grams