A Mediterranean medley that combines the heartiness of wagyu meatballs and roasted potato chunks with a tangy tomato sauce. The rich flavours are sided with toasted, crispy pita quarters and finished with a crumble of feta and mint. It’s Greece on a plate!
Greek Wagyu Meatballs
Greek Wagyu Meatballs
with roasted potato chunks, hummus & fresh mint
Hands on Time: 10 - 25 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Beef
- Cooked Chopped Tomato
- Danish-style Feta
- Free-range Wagyu Meatballs
- Fresh Mint
- Hummus
- NOMU Provençal Rub
- Pita Bread
- Pita Breads
- Pitted Kalamata Olives
- Potato Chunks
- Red Onion
- Red Onions
- Tomato Paste
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
CHUNKS OF CRISPINESS
Preheat the oven to 200°C. Boil the kettle. Place the potato chunks and onion wedges in an ovenproof dish. Coat in oil, the rub, and seasoning. Roast in the hot oven for 20-25 minutes until cooked through and crisping up, shifting halfway.
YOU SAY TOMATO
While the veg is roasting, drain the feta. Rinse the mint and pick the leaves. Halve the olives. In a bowl, combine the stock, the tomato paste, the cooked chopped tomato, seasoning, and 100ml of boiling water.
MOUTH-WATERING MEATBALLS
When the veggie roast has been in for 10 minutes, remove the tray from the oven and add the meatballs and the halved olives. Pour over the diluted tomato stock. Return to the hot oven and roast for the remaining time until the meatballs and veggies are cooked through and starting to brown.
PITA PARTY
Pop the pita in the hot oven for 3-4 minutes until heated through and crisp. Alternatively, pop them on a plate and heat up in the microwave for 30-60 seconds. On completion, cut the pita into quarters.
GET YOUR GREEK ON!
Pile up the meatballs and veg. Spoon over the tomato sauce. Side with the pita quarters and the hummus. Crumble over the drained feta and garnish with the picked mint. Enjoy the beautiful food, Chef!
Potato Chunks - 250g
Red Onion - 1
NOMU Provençal Rub - 5ml
Danish-style Feta - 40g
Fresh Mint - 4g
Pitted Kalamata Olives - 25g
Vegetable Stock - 5ml
Tomato Paste - 7,5ml
Cooked Chopped Tomato - 100g
Free-range Wagyu Meatballs - 3
Pita Bread - 1
Hummus - 40ml
CHUNKS OF CRISPINESS
Preheat the oven to 200°C. Boil the kettle. Place the potato chunks and onion wedges in an ovenproof dish. Coat in oil, the rub, and seasoning. Roast in the hot oven for 20-25 minutes until cooked through and crisping up, shifting halfway.
YOU SAY TOMATO
While the veg is roasting, drain the feta. Rinse the mint and pick the leaves. Halve the olives. In a bowl, combine the stock, the tomato paste, the cooked chopped tomato, seasoning, and 200ml of boiling water.
MOUTH-WATERING MEATBALLS
When the veggie roast has been in for 10 minutes, remove the tray from the oven and add the meatballs and the halved olives. Pour over the diluted tomato stock. Return to the hot oven and roast for the remaining time until the meatballs and veggies are cooked through and starting to brown.
PITA PARTY
Pop the pitas in the hot oven for 3-4 minutes until heated through and crisp. Alternatively, pop them on a plate and heat up in the microwave for 30-60 seconds. On completion, cut the pitas into quarters.
GET YOUR GREEK ON!
Pile up the meatballs and veg. Spoon over the tomato sauce. Side with the pita quarters and the hummus. Crumble over the drained feta and garnish with the picked mint. Enjoy the beautiful food, Chef!
Potato Chunks - 500g
Red Onion - 1
NOMU Provençal Rub - 10ml
Danish-style Feta - 80g
Fresh Mint - 8g
Pitted Kalamata Olives - 50g
Vegetable Stock - 10ml
Tomato Paste - 15ml
Cooked Chopped Tomato - 200g
Free-range Wagyu Meatballs - 6
Pita Breads - 2
Hummus - 80ml
CHUNKS OF CRISPINESS
Preheat the oven to 200°C. Boil the kettle. Place the potato chunks and onion wedges in an ovenproof dish. Coat in oil, the rub, and seasoning. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
YOU SAY TOMATO
While the veg is roasting, drain the feta. Rinse the mint and pick the leaves. Halve the olives. In a bowl, combine the stock, the tomato paste, the cooked chopped tomato, seasoning, and 300ml of boiling water.
MOUTH-WATERING MEATBALLS
When the veggie roast has been in for 10 minutes, remove the tray from the oven and add the meatballs and the halved olives. Pour over the diluted tomato stock. Return to the hot oven and roast for the remaining time until the meatballs and veggies are cooked through and starting to brown.
PITA PARTY
Pop the pitas in the hot oven for 3-4 minutes until heated through and crisp. Alternatively, pop them on a plate and heat up in the microwave for 30-60 seconds. On completion, cut the pitas into quarters.
GET YOUR GREEK ON!
Pile up the meatballs and veg. Spoon over the tomato sauce. Side with the pita quarters and the hummus. Crumble over the drained feta and garnish with the picked mint. Enjoy the beautiful food, Chef!
Potato Chunks - 750g
Red Onions - 2
NOMU Provençal Rub - 15ml
Danish-style Feta - 120g
Fresh Mint - 12g
Pitted Kalamata Olives - 75g
Vegetable Stock - 15ml
Tomato Paste - 22,5ml
Cooked Chopped Tomato - 300g
Free-range Wagyu Meatballs - 9
Pita Breads - 3
Hummus - 120ml
CHUNKS OF CRISPINESS
Preheat the oven to 200°C. Boil the kettle. Place the potato chunks and onion wedges in an ovenproof dish, coat in oil, the rub and seasoning. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
YOU SAY TOMATO
While the veg is roasting, drain the feta. Rinse the mint and pick the leaves. Halve the olives. In a bowl, combine the stock, the tomato paste, the cooked chopped tomato, seasoning, and 400ml of boiling water.
MOUTH-WATERING MEATBALLS
When the veggie roast has been in for 10 minutes, remove the tray from the oven and add the meatballs and the halved olives. Pour over the diluted tomato stock. Return to the hot oven and roast for the remaining time until the meatballs and veggies are cooked through and starting to brown.
PITA PARTY
Pop the pitas in the hot oven for 3-4 minutes until heated through and crisp. Alternatively, pop them on a plate and heat up in the microwave for 30-60 seconds. On completion, cut the pitas into quarters.
GET YOUR GREEK ON!
Pile up the meatballs and veg. Spoon over the tomato sauce. Side with the pita quarters and the hummus. Crumble over the drained feta and garnish with the picked mint. Enjoy the beautiful food, Chef!
Potato Chunks - 1kg
Red Onions - 2
NOMU Provençal Rub - 20ml
Danish-style Feta - 160g
Fresh Mint - 15g
Pitted Kalamata Olives - 100g
Vegetable Stock - 20ml
Tomato Paste - 30ml
Cooked Chopped Tomato - 400g
Free-range Wagyu Meatballs - 12
Pita Breads - 4
Hummus - 160ml
Woolies Products in this dish
