Recipes by Chef Linda Mnikathi

by Tia

Serves 3

Prep time: 20 minutes 

Cooking time: 25 minutes 


  • 450g lean beef mince 
  • 3 tablespoons crushed garlic and ginger 
  • ½ cup bread crumbs 
  • 50ml extra virgin olive oil 
  • 4 eggs 
  • finely chopped fresh parsley (washed)
  • pinch of salt and pepper 
  • 3 cups brown rice 
  • ½ cup brown lentils 
  • 1½ cups plain yoghurt 
  • 1 whole cucumber 
  • 500g tomato purée 
  • a few broccoli florets 
  • mixed whole peppers, red & yellow, cut into chunks
  • 250g calamata olives 
  • 1 whole white onion, finely chopped 
  • fresh handful of coriander 
  • 2 tablespoons lemon juice 


For the meatballs

  1. Preheat oven to 180﮿C.
  2. Mix bread crumbs, parsley, eggs, salt, pepper, and 1 teaspoon of garlic and ginger.
  3. Make medium-size balls. Place them on a baking tray, drizzled with olive oil.
  4. Grill until well cooked. Take out and set aside. 
  5. Add the oil to a saucepan on medium heat and sauté the onion, and 1 teaspoon of garlic and ginger.
  6. Add the tomato purée and meatballs and allow to cook for 10 minutes, adding a pinch of salt and pepper. Set aside. 

For the Tzatziki sauce

  1. In a mixing bowl, add half a cucumber, finely chopped, 1 teaspoon of garlic, ginger, lemon juice, chopped coriander and yoghurt. Mix well and set aside. 
  2. Cook the brown rice and lentils according to instructions on the packet. 
  3. Shake half cucumber and set aside.
  4. Pan fry the broccoli florets seasoned with vegetable seasoning and set aside.
  5. Use the same method for the peppers. 

Serve the meatballs on a flat ceramic platter, with the Tzatziki sauce as a side.

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