What are the main ingredients in Wagyu Beef Meatballs & Cheesy Mash?

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

What is the nutritional information of Wagyu Beef Meatballs & Cheesy Mash?

Calories: 1024, Carbs: 63 grams, Fat: grams, Protein: 46.5 grams, Sugar: 19 grams, Salt: 679 grams

How do I prepare Wagyu Beef Meatballs & Cheesy Mash?

MASH: Place the butternut pieces in a pot of salted water over medium-high heat. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and the grated cheese. Mash with a fork, season, and cover. NUTS: Boil the kettle. Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. BROWN MEATBALLS: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned but not cooked through, 3-4 minutes (shifting as they colour). Remove from the pan. DINNER IS READY: Plate up the cheesy mash. Side with the meatballs & all the sauce. Sprinkle over the toasted almonds. Well done, Chef! SAUCY MOMENT: Dilute the stock with 300ml of boiling water. Return the pan to medium heat with a drizzle of oil (if necessary). When hot, fry the sliced onions and the carrot pieces until lightly golden, 5-6 minutes. Add the tomato paste, the rub & flour mix, and the grated garlic, and fry until fragrant. 1-2 minutes. Deglaze the pan with the wine and simmer until almost evaporated. Pour in the diluted stock mix. Simmer until the carrots are soft and the sauce has thickened, 10-12 minutes. In the final 3-4 minutes, add the browned meatballs and the rinsed spinach. Cook until the meatballs are cooked through and the spinach is wilted. Mix in the rinsed spinach, remove from the heat, add a sweetener, and season.

What should be prepared from my kitchen to make Wagyu Beef Meatballs & Cheesy Mash?

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

Wagyu Beef Meatballs & Cheesy Mash

Name: Wagyu Beef Meatballs & Cheesy Mash
Prep time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Butter (optional); Sugar/Sweetener/Honey

No need to roll up your sleeves to enjoy these wagyu beef flavourbombs, Chef! Simply brown the premade meatballs and concentrate on perfecting the delicious tomato paste, beef stock & red wine sauce. Sided with cheesy butternut mash and sprinklings of toasted almonds for crunch.

Wagyu Beef Meatballs & Cheesy Mash

with toasted almonds & spinach

Hands on Time: 20 - 40 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Almonds
Beef
Beef Stock
Butternut
Carrot
Free-range Wagyu Beef Meatballs
Garlic Clove
Garlic Cloves
Grated Italian-style Hard Cheese
Onion
Onions
Red Wine
Rub & Flour Mix
Spinach
Tomato Paste

From your kitchen:

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

Photo of Wagyu Beef Meatballs & Cheesy Mash

Serves 1

MASH
Place the butternut pieces in a pot of salted water over medium-high heat. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and the grated cheese. Mash with a fork, season, and cover.
NUTS
Boil the kettle. Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BROWN MEATBALLS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned but not cooked through, 3-4 minutes (shifting as they colour). Remove from the pan.
SAUCY MOMENT
Dilute the stock with 150ml of boiling water. Return the pan to medium heat with a drizzle of oil (if necessary). When hot, fry the sliced onions and the carrot pieces until lightly golden, 5-6 minutes. Add the tomato paste, the rub & flour mix, and the grated garlic, and fry until fragrant. 1-2 minutes. Deglaze the pan with the wine and simmer until almost evaporated. Pour in the diluted stock mix. Simmer until the carrots are soft and the sauce has thickened, 10-12 minutes. In the final 3-4 minutes, add the browned meatballs and the rinsed spinach. Cook until the meatballs are cooked through and the spinach is wilted. Mix in the rinsed spinach, remove from the heat, add a sweetener, and season.
DINNER IS READY
Plate up the cheesy mash. Side with the meatballs & all the sauce. Sprinkle over the toasted almonds. Well done, Chef!

Butternut - 250g
Grated Italian-style Hard Cheese - 25ml
Almonds - 10g
Free-range Wagyu Beef Meatballs - 4
Beef Stock - 5ml
Onion - 1
Carrot - 120g
Tomato Paste - 20ml
Rub & Flour Mix - 20ml
Garlic Clove - 1
Red Wine - 30ml
Spinach - 20g

Download the Recipe

Serves 2

MASH
Place the butternut pieces in a pot of salted water over medium-high heat. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and the grated cheese. Mash with a fork, season, and cover.
NUTS
Boil the kettle. Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BROWN MEATBALLS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned but not cooked through, 3-4 minutes (shifting as they colour). Remove from the pan.
SAUCY MOMENT
Dilute the stock with 300ml of boiling water. Return the pan to medium heat with a drizzle of oil (if necessary). When hot, fry the sliced onions and the carrot pieces until lightly golden, 5-6 minutes. Add the tomato paste, the rub & flour mix, and the grated garlic, and fry until fragrant. 1-2 minutes. Deglaze the pan with the wine and simmer until almost evaporated. Pour in the diluted stock mix. Simmer until the carrots are soft and the sauce has thickened, 10-12 minutes. In the final 3-4 minutes, add the browned meatballs and the rinsed spinach. Cook until the meatballs are cooked through and the spinach is wilted. Mix in the rinsed spinach, remove from the heat, add a sweetener, and season.
DINNER IS READY
Plate up the cheesy mash. Side with the meatballs & all the sauce. Sprinkle over the toasted almonds. Well done, Chef!

Butternut - 500g
Grated Italian-style Hard Cheese - 50ml
Almonds - 20g
Free-range Wagyu Beef Meatballs - 8
Beef Stock - 10ml
Onion - 1
Carrot - 240g
Tomato Paste - 40ml
Rub & Flour Mix - 40ml
Garlic Clove - 1
Red Wine - 60ml
Spinach - 40g

Download the Recipe

Serves 3

MASH
Place the butternut pieces in a pot of salted water over medium-high heat. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and the grated cheese. Mash with a fork, season, and cover.
NUTS
Boil the kettle. Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BROWN MEATBALLS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned but not cooked through, 4-5 minutes (shifting as they colour). Remove from the pan.
SAUCY MOMENT
Dilute the stock with 450ml of boiling water. Return the pan to medium heat with a drizzle of oil (if necessary). When hot, fry the sliced onions and the carrot pieces until lightly golden, 6-7 minutes. Add the tomato paste, the rub & flour mix, and the grated garlic, and fry until fragrant. 1-2 minutes. Deglaze the pan with the wine and simmer until almost evaporated. Pour in the diluted stock mix. Simmer until the carrots are soft and the sauce has thickened, 12-15 minutes. In the final 4-5 minutes, add the browned meatballs and the rinsed spinach. Cook until the meatballs are cooked through and the spinach is wilted. Mix in the rinsed spinach, remove from the heat, add a sweetener, and season.
DINNER IS READY
Plate up the cheesy mash. Side with the meatballs & all the sauce. Sprinkle over the toasted almonds. Well done, Chef!

Butternut - 750g
Grated Italian-style Hard Cheese - 75ml
Almonds - 30g
Free-range Wagyu Beef Meatballs - 12
Beef Stock - 15ml
Onions - 2
Carrot - 360g
Tomato Paste - 60ml
Rub & Flour Mix - 60ml
Garlic Cloves - 2
Red Wine - 90ml
Spinach - 60g

Download the Recipe

Serves 4

MASH
Place the butternut pieces in a pot of salted water over medium-high heat. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and the grated cheese. Mash with a fork, season, and cover.
NUTS
Boil the kettle. Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BROWN MEATBALLS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned but not cooked through, 4-5 minutes (shifting as they colour). Remove from the pan.
SAUCY MOMENT
Dilute the stock with 600ml of boiling water. Return the pan to medium heat with a drizzle of oil (if necessary). When hot, fry the sliced onions and the carrot pieces until lightly golden, 6-7 minutes. Add the tomato paste, the rub & flour mix, and the grated garlic, and fry until fragrant. 1-2 minutes. Deglaze the pan with the wine and simmer until almost evaporated. Pour in the diluted stock mix. Simmer until the carrots are soft and the sauce has thickened, 12-15 minutes. In the final 4-5 minutes, add the browned meatballs and the rinsed spinach. Cook until the meatballs are cooked through and the spinach is wilted. Mix in the rinsed spinach, remove from the heat, add a sweetener, and season.
DINNER IS READY
Plate up the cheesy mash. Side with the meatballs & all the sauce. Sprinkle over the toasted almonds. Well done, Chef!