This dish will leave you wonton more, Chef! Browned beef meatballs are coated in a silky leek, fresh thyme, & tomato passata sauce with a special UCOOK spice blend. Covered with melted cheese and served with crispy wonton triangles to scoop up all the deliciousness. Dollops of sour cream finish the dish.
Cheesy Beef Meatballs & Wonton Dippers
Cheesy Beef Meatballs & Wonton Dippers
with leeks & sour cream
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Beef Meatballs
- Cheddar Cheese
- Fresh Thyme
- Garlic Clove
- Garlic Cloves
- Leeks
- Sour Cream
- Spice Blend
- Tomato Passata
- Wonton Wrappers
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
MEATBALLS
Preheat the oven to 200°C. Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until lightly golden but not cooked through, 1-2 minutes (shifting as they colour). Remove from the pan and place in an ovenproof dish.
SAUCE
Trim the leeks at the base & cut in half lengthways. Rinse the halved leeks and roughly slice. Return the pan to medium heat with a drizzle of oil if necessary. When hot, fry the leeks until soft and lightly golden, 4-5 minutes. Add the grated garlic, the spice blend, and the rinsed thyme. Fry until fragrant, 1-2 minutes. Mix in the tomato passata, and 100ml of water. Simmer until slightly reduced and thickening, 8-10 minutes. Remove from heat, discard the thyme sprigs, add a sweetener (to taste), and seasoning. Pour the sauce over the meatballs and scatter over the grated cheese.
CHEESY MOMENT
Place the ovenproof dish in the hot oven and bake until the cheese is melted and lightly golden, 8-10 minutes. Remove from the oven.
WONTON WRAPPERS
Return the pan, wiped down, to high heat with enough oil to cover the base. When hot, fry the wonton wrappers until crispy and golden, 30-60 seconds per side. Drain on paper towel and season.
TIME TO EAT
Dish up the saucy cheesy meatballs, top with dollops of sour cream, and side with the wonton wrappers for dipping. Well done, Chef!
Beef Meatballs - 4
Leeks - 100g
Garlic Clove - 1
Spice Blend - 20ml
Fresh Thyme - 3g
Tomato Passata - 100ml
Cheddar Cheese - 60g
Wonton Wrappers - 5
Sour Cream - 40ml
MEATBALLS
Preheat the oven to 200°C. Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until lightly golden but not cooked through, 1-2 minutes (shifting as they colour). Remove from the pan and place in an ovenproof dish.
SAUCE
Trim the leeks at the base & cut in half lengthways. Rinse the halved leeks and roughly slice. Return the pan to medium heat with a drizzle of oil if necessary. When hot, fry the leeks until soft and lightly golden, 4-5 minutes. Add the grated garlic, the spice blend, and the rinsed thyme. Fry until fragrant, 1-2 minutes. Mix in the tomato passata, and 200ml of water. Simmer until slightly reduced and thickening, 8-10 minutes. Remove from heat, discard the thyme sprigs, add a sweetener (to taste), and seasoning. Pour the sauce over the meatballs and scatter over the grated cheese.
CHEESY MOMENT
Place the ovenproof dish in the hot oven and bake until the cheese is melted and lightly golden, 8-10 minutes. Remove from the oven.
WONTON WRAPPERS
Return the pan, wiped down, to high heat with enough oil to cover the base. When hot, fry the wonton wrappers until crispy and golden, 30-60 seconds per side. Drain on paper towel and season.
TIME TO EAT
Dish up the saucy cheesy meatballs, top with dollops of sour cream, and side with the wonton wrappers for dipping. Well done, Chef!
Beef Meatballs - 8
Leeks - 200g
Garlic Clove - 1
Spice Blend - 40ml
Fresh Thyme - 5g
Tomato Passata - 200ml
Cheddar Cheese - 120g
Wonton Wrappers - 10
Sour Cream - 80ml
MEATBALLS
Preheat the oven to 200°C. Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until lightly golden but not cooked through, 2-3 minutes (shifting as they colour). Remove from the pan and place in an ovenproof dish.
SAUCE
Trim the leeks at the base & cut in half lengthways. Rinse the halved leeks and roughly slice. Return the pan to medium heat with a drizzle of oil if necessary. When hot, fry the leeks until soft and lightly golden, 5-6 minutes. Add the grated garlic, the spice blend, and the rinsed thyme. Fry until fragrant, 2-3 minutes. Mix in the tomato passata, and 300ml of water. Simmer until slightly reduced and thickening, 10-12 minutes. Remove from heat, discard the thyme sprigs, add a sweetener (to taste), and seasoning. Pour the sauce over the meatballs and scatter over the grated cheese.
CHEESY MOMENT
Place the ovenproof dish in the hot oven and bake until the cheese is melted and lightly golden, 8-10 minutes. Remove from the oven.
WONTON WRAPPERS
Return the pan, wiped down, to high heat with enough oil to cover the base. When hot, fry the wonton wrappers until crispy and golden, 30-60 seconds per side. You may need to do this step in batches. Drain on paper towel and season.
TIME TO EAT
Dish up the saucy cheesy meatballs, top with dollops of sour cream, and side with the wonton wrappers for dipping. Well done, Chef!
Beef Meatballs - 12
Leeks - 300g
Garlic Cloves - 2
Spice Blend - 60ml
Fresh Thyme - 8g
Tomato Passata - 300ml
Cheddar Cheese - 180g
Wonton Wrappers - 15
Sour Cream - 125ml
MEATBALLS
Preheat the oven to 200°C. Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until lightly golden but not cooked through, 2-3 minutes (shifting as they colour). Remove from the pan and place in an ovenproof dish.
SAUCE
Trim the leeks at the base & cut in half lengthways. Rinse the halved leeks and roughly slice. Return the pan to medium heat with a drizzle of oil if necessary. When hot, fry the leeks until soft and lightly golden, 5-6 minutes. Add the grated garlic, the spice blend, and the rinsed thyme. Fry until fragrant, 2-3 minutes. Mix in the tomato passata, and 400ml of water. Simmer until slightly reduced and thickening, 10-12 minutes. Remove from heat, discard the thyme sprigs, add a sweetener (to taste), and seasoning. Pour the sauce over the meatballs and scatter over the grated cheese.
CHEESY MOMENT
Place the ovenproof dish in the hot oven and bake until the cheese is melted and lightly golden, 8-10 minutes. Remove from the oven.
WONTON WRAPPERS
Return the pan, wiped down, to high heat with enough oil to cover the base. When hot, fry the wonton wrappers until crispy and golden, 30-60 seconds per side. You may need to do this step in batches. Drain on paper towel and season.
TIME TO EAT
Dish up the saucy cheesy meatballs, top with dollops of sour cream, and side with the wonton wrappers for dipping. Well done, Chef!
Beef Meatballs - 16
Leeks - 400g
Garlic Cloves - 2
Spice Blend - 80ml
Fresh Thyme - 10g
Tomato Passata - 400ml
Cheddar Cheese - 240g
Wonton Wrappers - 20
Sour Cream - 160ml
Woolies Products in this dish
