What are the main ingredients in Beef Meatballs & Butternut Mash?

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

What is the nutritional information of Beef Meatballs & Butternut Mash?

Calories: 1013, Carbs: 70 grams, Fat: grams, Protein: 54.2 grams, Sugar: 21.9 grams, Salt: 604 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?

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

Beef Meatballs & Butternut Mash

Name: Beef Meatballs & Butternut 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 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

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 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 Beef Meatballs & Butternut 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 (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!

Butternut - 250g
Grated Italian-style Hard Cheese - 25ml
Almonds - 10g
Free-range 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 (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!

Butternut - 500g
Grated Italian-style Hard Cheese - 50ml
Almonds - 20g
Free-range 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 (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!

Butternut - 750g
Grated Italian-style Hard Cheese - 75ml
Almonds - 30g
Free-range 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 (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!