What are the main ingredients in Tandoori Beef Meatballs?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Tinfoil

What is the nutritional information of Tandoori Beef Meatballs?

Calories: 1133, Carbs: 127 grams, Fat: grams, Protein: 62 grams, Sugar: 27.7 grams, Salt: 1186 grams

How do I prepare Tandoori Beef Meatballs?

ROAST THE LENTILS: Preheat the oven to 200°C. Place the drained lentils on a roasting tray, coat in some oil, and season. Roast in the hot oven for 20-25 minutes until gorgeously crispy. TOASTED PISTACHIOS: Place the pistachios in a large pot over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pot on completion and roughly chop when cool enough to handle. SERVE UP!: Time to plate up! Make a bed of green leaves and top with some nutty quinoa and the juicy lamb meatballs. Scatter over the crispy lentils and dollop with the cucumber raita. Garnish with the remaining pistachios. Well Done, Chef! QUINOA TIME: Return the pot to a medium heat with a drizzle of oil. Sauté ½ of the diced onion for 2-3 minutes until soft and translucent. Add in the quinoa, vegetable stock, and 400ml of water. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain any excess liquid from the quinoa and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes. MEATBALLS!: In a bowl, combine the mince, Tandoori Rub (to taste), ½ the chopped coriander, the remaining diced onion and seasoning. Mix to combine and roll into 4-5 meatballs per portion. When the lentils are about halfway done, add the meatballs to a lightly greased baking tray. Bake in the oven for 8-10 minutes until cooked through. RAITA RAZZLE: To make the raita, first cut the cucumber in half lengthways. Then, using a teaspoon, remove the pulp from the centre and discard it. Grate the remaining cucumber. In a bowl, combine the grated cucumber with the yoghurt, the remaining chopped coriander, and some seasoning to taste. Set aside for serving. Just before serving, toss ½ of the toasted pistachios (reserving the rest for garnish) and the chopped apricots through the cooked quinoa.

What should be prepared from my kitchen to make Tandoori Beef Meatballs?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Tinfoil

Tandoori Beef Meatballs

Name: Tandoori Beef Meatballs
Prep time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Tinfoil

Juicy, tender beef meatballs served on a bed of quinoa, crispy lentils, and toasted pistachios – all topped with a homemade cucumber raita. Yum!

Tandoori Beef Meatballs

with crispy lentils & pistachios

Hands on Time: 15 - 30 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Beef
Coconut Yoghurt
Cucumber
Dried Apricot
Free-Range Beef Mince
Fresh Coriander
Green Leaves
Lentils
NOMU Tandoori Rub
Onion
Onions
Pistachio Nuts
Pistachios
Vegetable Stock
White Quinoa

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Tinfoil

Serves 1

ROAST THE LENTILS
Preheat the oven to 200°C. Place the drained lentils on a roasting tray, coat in some oil, and season. Roast in the hot oven for 20-25 minutes until gorgeously crispy.
TOASTED PISTACHIOS
Place the pistachios in a large pot over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pot on completion and roughly chop when cool enough to handle.
QUINOA TIME
Return the pot to a medium heat with a drizzle of oil. Sauté ½ of the diced onion for 2-3 minutes until soft and translucent. Add in the quinoa, vegetable stock, and 200ml of water. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain any excess liquid from the quinoa and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
MEATBALLS!
In a bowl, combine the mince, Tandoori Rub (to taste), ½ the chopped coriander, the remaining diced onion and seasoning. Mix to combine and roll into 4-5 meatballs. When the lentils have about 10 minutes to go, add the meatballs to a lightly greased baking tray. Roast in the oven until cooked through, for about 8-10 minutes.
RAITA RAZZLE
To make the raita, first cut the cucumber in half lengthways. Then, using a teaspoon, remove the pulp from the centre and discard it. Grate the remaining cucumber. In a bowl, combine the grated cucumber with the yoghurt, the remaining chopped coriander, and some seasoning to taste. Set aside for serving. Just before serving, toss ½ of the toasted pistachios (reserving the rest for garnish) and the chopped apricots through the cooked quinoa.
SERVE UP!
Time to plate up! Make a bed of green leaves and top with some nutty quinoa and the juicy lamb meatballs. Scatter over the crispy lentils and dollop with the cucumber raita. Garnish with the remaining pistachios. Well Done, Chef!

Lentils - 120G
Pistachio Nuts - 10g
Onion - 1
White Quinoa - 75ml
Vegetable Stock - 5ml
Free-range Beef Mince - 150g
NOMU Tandoori Rub - 15ml
Fresh Coriander - 4g
Cucumber - 50g
Coconut Yoghurt - 50ml
Dried Apricot - 20g
Green Leaves - 20g

Download the Recipe

Serves 2

ROAST THE LENTILS
Preheat the oven to 200°C. Place the drained lentils on a roasting tray, coat in some oil, and season. Roast in the hot oven for 20-25 minutes until gorgeously crispy.
TOASTED PISTACHIOS
Place the pistachios in a large pot over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pot on completion and roughly chop when cool enough to handle.
QUINOA TIME
Return the pot to a medium heat with a drizzle of oil. Sauté ½ of the diced onion for 2-3 minutes until soft and translucent. Add in the quinoa, vegetable stock, and 400ml of water. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain any excess liquid from the quinoa and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
MEATBALLS!
In a bowl, combine the mince, Tandoori Rub (to taste), ½ the chopped coriander, the remaining diced onion and seasoning. Mix to combine and roll into 4-5 meatballs per portion. When the lentils are about halfway done, add the meatballs to a lightly greased baking tray. Bake in the oven for 8-10 minutes until cooked through.
RAITA RAZZLE
To make the raita, first cut the cucumber in half lengthways. Then, using a teaspoon, remove the pulp from the centre and discard it. Grate the remaining cucumber. In a bowl, combine the grated cucumber with the yoghurt, the remaining chopped coriander, and some seasoning to taste. Set aside for serving. Just before serving, toss ½ of the toasted pistachios (reserving the rest for garnish) and the chopped apricots through the cooked quinoa.
SERVE UP!
Time to plate up! Make a bed of green leaves and top with some nutty quinoa and the juicy lamb meatballs. Scatter over the crispy lentils and dollop with the cucumber raita. Garnish with the remaining pistachios. Well Done, Chef!

Lentils - 240g
Pistachio Nuts - 20g
Onion - 1
White Quinoa - 150ml
Vegetable Stock - 10ml
Free-range Beef Mince - 300g
NOMU Tandoori Rub - 30ml
Fresh Coriander - 8g
Cucumber - 100g
Coconut Yoghurt - 100ml
Dried Apricot - 40g
Green Leaves - 40g

Download the Recipe

Serves 3

ROAST THE LENTILS
Preheat the oven to 200°C. Place the drained lentils on a roasting tray, coat in some oil, and season. Roast in the hot oven for 20-25 minutes until gorgeously crispy.
TOASTED PISTACHIOS
Place the pistachios in a large pot over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pot on completion and roughly chop when cool enough to handle.
QUINOA TIME
Return the pot to a medium heat with a drizzle of oil. Sauté ½ of the diced onion for 2-3 minutes until soft and translucent. Add in the quinoa, vegetable stock, and 600ml of water. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain any excess liquid from the quinoa and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
MEATBALLS!
In a bowl, combine the mince, Tandoori Rub (to taste), ½ the chopped coriander, the remaining diced onion and seasoning. Mix to combine and roll into 4-5 meatballs per portion. When the lentils are about halfway done, add the meatballs to a lightly greased baking tray. Bake in the oven for 8-10 minutes until cooked through.
RAITA RAZZLE
To make the raita, first cut the cucumber in half lengthways. Then, using a teaspoon, remove the pulp from the centre and discard it. Grate the remaining cucumber. In a bowl, combine the grated cucumber with the yoghurt, the remaining chopped coriander, and some seasoning to taste. Set aside for serving. Just before serving, toss ½ of the toasted pistachios (reserving the rest for garnish) and the chopped apricots through the cooked quinoa.
SERVE UP!
Time to plate up! Make a bed of green leaves and top with some nutty quinoa and the juicy lamb meatballs. Scatter over the crispy lentils and dollop with the cucumber raita. Garnish with the remaining pistachios. Well Done, Chef!

Lentils - 360g
Pistachios - 30g
Onions - 2
White Quinoa - 225ml
Vegetable Stock - 15ml
Free-range Beef Mince - 450g
NOMU Tandoori Rub - 45ml
Fresh Coriander - 12g
Cucumber - 150g
Coconut Yoghurt - 150ml
Dried Apricot - 60g
Green Leaves - 60g

Download the Recipe

Serves 4

ROAST THE LENTILS
Preheat the oven to 200°C. Place the drained lentils on a roasting tray, coat in some oil, and season. Roast in the hot oven for 20-25 minutes until gorgeously crispy.
TOASTED PISTACHIOS
Place the pistachios in a large pot over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pot on completion and roughly chop when cool enough to handle.
QUINOA TIME
Return the pot to a medium heat with a drizzle of oil. Sauté ½ of the diced onion for 2-3 minutes until soft and translucent. Add in the quinoa, vegetable stock, and 800ml of water. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain any excess liquid from the quinoa and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
MEATBALLS!
In a bowl, combine the mince, Tandoori Rub (to taste), ½ the chopped coriander, the remaining diced onion and seasoning. Mix to combine and roll into 4-5 meatballs per portion. When the lentils are about halfway done, add the meatballs to a lightly greased baking tray. Bake in the oven for 8-10 minutes until cooked through.
RAITA RAZZLE
To make the raita, first cut the cucumber in half lengthways. Then, using a teaspoon, remove the pulp from the centre and discard it. Grate the remaining cucumber. In a bowl, combine the grated cucumber with the yoghurt, the remaining chopped coriander, and some seasoning to taste. Set aside for serving. Just before serving, toss ½ of the toasted pistachios (reserving the rest for garnish) and the chopped apricots through the cooked quinoa.
SERVE UP!
Time to plate up! Make a bed of green leaves and top with some nutty quinoa and the juicy lamb meatballs. Scatter over the crispy lentils and dollop with the cucumber raita. Garnish with the remaining pistachios. Well Done, Chef!