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
Free-range Wagyu Meatballs - 3
NOMU Italian Rub - 5ml
Fresh Rosemary - 3g
Tomato - 1
Salad Leaves - 20g
Ricotta Cheese - 40g
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
Free-range Wagyu Meatballs - 6
NOMU Italian Rub - 10ml
Fresh Rosemary - 5g
Tomatoes - 2
Salad Leaves - 40g
Ricotta Cheese - 80g
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
Free-range Wagyu Meatballs - 9
NOMU Italian Rub - 15ml
Fresh Rosemary - 8g
Tomatoes - 3
Salad Leaves - 60g
Ricotta Cheese - 120g
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
Free-range Wagyu Meatballs - 12
NOMU Italian Rub - 20ml
Fresh Rosemary - 10g
Tomatoes - 4
Salad Leaves - 80g
Ricotta Cheese - 160g
Pesto Princess Sun-dried Tomato Pesto - 80ml
Woolies Products in this dish
