No need to roll up your sleeves to enjoy these 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.
Beef Meatballs & Butternut Mash
Beef Meatballs & Butternut Mash
with toasted almonds & spinach
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Almonds
- Beef
- Beef Stock
- Butternut
- Carrot
- Free-range 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
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 (shifting constantly). Deglaze the pan with the wine and simmer until almost evaporated. Pour in the diluted stock and 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 simmer until cooked through. Mix in the rinsed Spinach until wilted, 1-2 minutes. Remove from the heat, add a sweetener (to taste) 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!
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 (shifting constantly). Deglaze the pan with the wine and simmer until almost evaporated. Pour in the diluted stock and 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 simmer until cooked through. Mix in the rinsed Spinach until wilted, 1-2 minutes. Remove from the heat, add a sweetener (to taste) 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!
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 (shifting constantly). Deglaze the pan with the wine and simmer until almost evaporated. Pour in the diluted stock and 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 simmer until cooked through. Mix in the rinsed Spinach until wilted, 1-2 minutes. Remove from the heat, add a sweetener (to taste) 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!
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 (shifting constantly). Deglaze the pan with the wine and simmer until almost evaporated. Pour in the diluted stock and 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 simmer until cooked through. Mix in the rinsed Spinach until wilted, 1-2 minutes. Remove from the heat, add a sweetener (to taste) 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!
Frequently Asked Questions
What is the preparation time for Beef Meatballs & Butternut Mash?
The preparation time for Beef Meatballs & Butternut Mash with toasted almonds & spinach is between 20 and 40 minutes.
What is the total time required to make Beef Meatballs & Butternut Mash with toasted almonds & spinach?
The total time required to make Beef Meatballs & Butternut Mash with toasted almonds & spinach is between 40 and 60 minutes.
How many servings does Beef Meatballs & Butternut Mash provide?
4 servings
What are the main ingredients in Beef Meatballs & Butternut Mash?
Almonds, Beef, Beef Stock, Butternut, Carrot, Free-range Beef Meatballs, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Onion, Onions, Red Wine, Rub & Flour Mix, Spinach, Tomato Paste
What is the nutritional information of Beef Meatballs & Butternut Mash?
Calories: 955, Carbs: 69 grams, Fat: grams, Protein: 49.4 grams, Sugar: 22.1 grams, Salt: 675 grams
How do I prepare Beef Meatballs & Butternut Mash?
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 (shifting constantly). Deglaze the pan with the wine and simmer until almost evaporated. Pour in the diluted stock and 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 simmer until cooked through. Mix in the rinsed spinach until wilted, 1-2 minutes. Remove from the heat, add a sweetener (to taste) and season. 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!
What should be prepared from my kitchen to make Beef Meatballs & Butternut Mash?
Almonds, Beef, Beef Stock, Butternut, Carrot, Free-range Beef Meatballs, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Onion, Onions, Red Wine, Rub & Flour Mix, Spinach, Tomato Paste
How many calories does Beef Meatballs & Butternut Mash have?
955 calories
How much fat content does Beef Meatballs & Butternut Mash have?
grams
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