Rosemary basted meatballs! They are served with smooth butternut mash and a fresh tomato salad. A dollop of fragrant Pesto Princess Sun-dried Tomato Pesto and a crumble of creamy ricotta finish off this winner of a weeknight dinner!
Butternut Mash & Beef Meatballs
Butternut Mash & Beef Meatballs
with ricotta & sun-dried tomato pesto
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Beef
- Butternut
- Free-range Wagyu Meatballs
- Fresh Rosemary
- NOMU Italian Rub
- Pesto Princess Sun-dried Tomato Pesto
- Ricotta Cheese
- Salad Leaves
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Milk (optional)
- Butter
Butternut 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 a splash of water or milk (optional). Mash with a fork, season, and cover.
SIZZLING MEATBALLS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned, 2-3 minutes per side. In the final 30 seconds, baste with a knob of butter, the NOMU rub, and the rosemary. Remove from the pan.
Tomato SALAD
In a bowl, combine the diced Tomatoes, the rinsed leaves, ½ the ricotta, seasoning, and a drizzle of oil.
HAVING A BALL!
Plate up the smooth Butternut mash. Serve with the meatballs and dollop over the sun-dried Tomato pesto. Side with the tomato salad and crumble over the remaining ricotta. Enjoy, Chef!
Butternut - 250g
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-wagyu-meatballs/" title="View all our recipes with Free-range Wagyu Meatballs at eCook">Free-range Wagyu Meatballs - 3
NOMU Italian Rub - 5ml
Fresh Rosemary - 3g
Tomato - 1
Salad Leaves - 20g
Ricotta Cheese - 40g
Tomato-pesto/" title="View all our recipes with Pesto Princess Sun-dried Tomato Pesto at eCook">Pesto Princess Sun-dried Tomato Pesto - 20ml
Butternut 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 a splash of water or milk (optional). Mash with a fork, season, and cover.
SIZZLING MEATBALLS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned, 2-3 minutes per side. In the final 30 seconds, baste with a knob of butter, the NOMU rub, and the rosemary. Remove from the pan.
Tomato SALAD
In a bowl, combine the diced Tomatoes, the rinsed leaves, ½ the ricotta, seasoning, and a drizzle of oil.
HAVING A BALL!
Plate up the smooth Butternut mash. Serve with the meatballs and dollop over the sun-dried Tomato pesto. Side with the tomato salad and crumble over the remaining ricotta. Enjoy, Chef!
Butternut - 500g
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-wagyu-meatballs/" title="View all our recipes with Free-range Wagyu Meatballs at eCook">Free-range Wagyu Meatballs - 6
NOMU Italian Rub - 10ml
Fresh Rosemary - 5g
Tomatoes - 2
Salad Leaves - 40g
Ricotta Cheese - 80g
Tomato-pesto/" title="View all our recipes with Pesto Princess Sun-dried Tomato Pesto at eCook">Pesto Princess Sun-dried Tomato Pesto - 40ml
Butternut 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 a splash of water or milk (optional). Mash with a fork, season, and cover.
SIZZLING MEATBALLS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned, 2-3 minutes per side. In the final 30 seconds, baste with a knob of butter, the NOMU rub, and the rosemary. Remove from the pan.
Tomato SALAD
In a bowl, combine the diced Tomatoes, the rinsed leaves, ½ the ricotta, seasoning, and a drizzle of oil.
HAVING A BALL!
Plate up the smooth Butternut mash. Serve with the meatballs and dollop over the sun-dried Tomato pesto. Side with the tomato salad and crumble over the remaining ricotta. Enjoy, Chef!
Butternut - 750g
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-wagyu-meatballs/" title="View all our recipes with Free-range Wagyu Meatballs at eCook">Free-range Wagyu Meatballs - 9
NOMU Italian Rub - 15ml
Fresh Rosemary - 8g
Tomatoes - 3
Salad Leaves - 60g
Ricotta Cheese - 120g
Tomato-pesto/" title="View all our recipes with Pesto Princess Sun-dried Tomato Pesto at eCook">Pesto Princess Sun-dried Tomato Pesto - 60ml
Butternut 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 a splash of water or milk (optional). Mash with a fork, season, and cover.
SIZZLING MEATBALLS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned, 2-3 minutes per side. In the final 30 seconds, baste with a knob of butter, the NOMU rub, and the rosemary. Remove from the pan.
Tomato SALAD
In a bowl, combine the diced Tomatoes, the rinsed leaves, ½ the ricotta, seasoning, and a drizzle of oil.
HAVING A BALL!
Plate up the smooth Butternut mash. Serve with the meatballs and dollop over the sun-dried Tomato pesto. Side with the tomato salad and crumble over the remaining ricotta. Enjoy, Chef!
Butternut - 1kg
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-wagyu-meatballs/" title="View all our recipes with Free-range Wagyu Meatballs at eCook">Free-range Wagyu Meatballs - 12
NOMU Italian Rub - 20ml
Fresh Rosemary - 10g
Tomatoes - 4
Salad Leaves - 80g
Ricotta Cheese - 160g
Tomato-pesto/" title="View all our recipes with Pesto Princess Sun-dried Tomato Pesto at eCook">Pesto Princess Sun-dried Tomato Pesto - 80ml
Frequently Asked Questions
What is the preparation time for Butternut Mash & Beef Meatballs?
The preparation time for Butternut Mash & Beef Meatballs with ricotta & sun-dried tomato pesto is between 20 and 35 minutes.
What is the total time required to make Butternut Mash & Beef Meatballs with ricotta & sun-dried tomato pesto?
The total time required to make Butternut Mash & Beef Meatballs with ricotta & sun-dried tomato pesto is between 35 and 50 minutes.
How many servings does Butternut Mash & Beef Meatballs provide?
4 servings
What are the main ingredients in Butternut Mash & Beef Meatballs?
Beef, Butternut, Free-range Wagyu Meatballs, Fresh Rosemary, NOMU Italian Rub, Pesto Princess Sun-dried Tomato Pesto, Ricotta Cheese, Salad Leaves, Tomato, Tomatoes
What is the nutritional information of Butternut Mash & Beef Meatballs?
Calories: 709, Carbs: 34 grams, Fat: grams, Protein: 35.3 grams, Sugar: 8.4 grams, Salt: 387 grams
How do I prepare Butternut Mash & Beef Meatballs?
TOMATO SALAD: In a bowl, combine the diced tomatoes, the rinsed leaves, ½ the ricotta, seasoning, and a drizzle of oil. BUTTERNUT 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 a splash of water or milk (optional). Mash with a fork, season, and cover. SIZZLING MEATBALLS: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned, 2-3 minutes per side. In the final 30 seconds, baste with a knob of butter, the NOMU rub, and the rosemary. Remove from the pan. HAVING A BALL!: Plate up the smooth butternut mash. Serve with the meatballs and dollop over the sun-dried tomato pesto. Side with the tomato salad and crumble over the remaining ricotta. Enjoy, Chef!
What should be prepared from my kitchen to make Butternut Mash & Beef Meatballs?
Beef, Butternut, Free-range Wagyu Meatballs, Fresh Rosemary, NOMU Italian Rub, Pesto Princess Sun-dried Tomato Pesto, Ricotta Cheese, Salad Leaves, Tomato, Tomatoes
How many calories does Butternut Mash & Beef Meatballs have?
709 calories
How much fat content does Butternut Mash & Beef Meatballs have?
grams
Woolies Products in this dish
