eCook Meal
Tandoori Beef Meatballs
with crispy lentils & pistachios
Juicy, tender beef meatballs served on a bed of quinoa, crispy lentils, and toasted pistachios – all topped with a homemade cucumber raita. Yum!
Serving guide
Choose your portion size.
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!
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!
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
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R248.53
for 4 servings · R62.13 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Free-range Beef Mince needs 600 gHalaal Regular Beef Mince 1 kg 1 kg at R149.99 · 60% of packR89.99
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Lentils needs 480 gLentil & Barley Soup Mix 600 g 600 g at R42.99 · 80% of packR34.39
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
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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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Coconut Yoghurt needs 200 mlFabulously Fruity Pineapple And Coconut Yoghurt Buttons 8 g R21.99 · whole pack (size can't be divided)R21.99
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White Quinoa needs 300 mlFully Cooked Brown Basmati Rice With Red and White Quinoa 250 g R43.99 · whole pack (size can't be divided)R43.99
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Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
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Pistachio Nuts needs 40 gDry Roasted and Salted Pistachio Nuts in Shell 200 g 200 g at R126.99 · 20% of packR25.40
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R29.99 · 57% of packR17.14
Not in the Woolies basket — source these elsewhere:
- NOMU Tandoori Rub
- Dried Apricot
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Tandoori Beef Meatballs?
The preparation time for Tandoori Beef Meatballs with crispy lentils & pistachios is between 15 and 30 minutes.
What is the total time required to make Tandoori Beef Meatballs with crispy lentils & pistachios?
The total time required to make Tandoori Beef Meatballs with crispy lentils & pistachios is between 30 and 45 minutes.
How many servings does Tandoori Beef Meatballs provide?
4 servings
What are the main ingredients in Tandoori Beef Meatballs?
Beef, Beef Mince, Coconut Yoghurt, Cucumber, Dried Apricot, Fresh Coriander, Green Leaves, Lentils, NOMU Tandoori Rub, Onion, Pistachio Nuts, Pistachios, Vegetable Stock, White Quinoa
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?
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. 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. 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! 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. 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.
What should be prepared from my kitchen to make Tandoori Beef Meatballs?
Beef, Beef Mince, Coconut Yoghurt, Cucumber, Dried Apricot, Fresh Coriander, Green Leaves, Lentils, NOMU Tandoori Rub, Onion, Pistachio Nuts, Pistachios, Vegetable Stock, White Quinoa
How many calories does Tandoori Beef Meatballs have?
1133 calories
How much fat content does Tandoori Beef Meatballs have?
grams