eCook Meal
Greek Wagyu Meatballs
with roasted potato chunks, hummus & fresh mint
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R196.98
for 4 servings · R49.24 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Cooked Chopped Tomato needs 400 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 27% of packR12.00
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Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
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Red Onions needs 2Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
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Pita Breads needs 4Wholewheat Pita Breads 6 pk R42.99 · whole pack (size can't be divided)R42.99
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Tomato Paste needs 30 mlChilli Tomato Paste 70 g R17.99 · whole pack (size can't be divided)R17.99
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Pitted Kalamata Olives needs 100 gKalamata Olives 825 g 825 g at R149.99 · 12% of packR18.18
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Danish-style Feta needs 160 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 20% of packR20.00
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Potato Chunks needs 1 kgBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 14% of packR10.00
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Fresh Mint needs 15 gFresh Mint 20 g 20 g at R14.99 · 75% of packR11.24
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Hummus needs 160 mlHummus Dipper 240 g R45.99 · whole pack (size can't be divided)R45.99
Not in the Woolies basket — source these elsewhere:
- NOMU Provençal Rub
- Free-range Wagyu Meatballs
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Greek Wagyu Meatballs?
The preparation time for Greek Wagyu Meatballs with roasted potato chunks, hummus & fresh mint is between 10 and 25 minutes.
What is the total time required to make Greek Wagyu Meatballs with roasted potato chunks, hummus & fresh mint?
The total time required to make Greek Wagyu Meatballs with roasted potato chunks, hummus & fresh mint is between 30 and 35 minutes.
How many servings does Greek Wagyu Meatballs provide?
4 servings
What are the main ingredients in Greek Wagyu Meatballs?
Beef, Feta, Free-range Wagyu Meatballs, Fresh Mint, Hummus, NOMU Provençal Rub, Pita Bread, Pitted Kalamata Olives, Potato, Red Onion, Tomato, Tomato Paste, Vegetable Stock
What is the nutritional information of Greek Wagyu Meatballs?
Calories: 1195, Carbs: 118 grams, Fat: grams, Protein: 50.1 grams, Sugar: 13.9 grams, Salt: 3425 grams
How do I prepare Greek Wagyu Meatballs?
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! 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. 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. 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.
What should be prepared from my kitchen to make Greek Wagyu Meatballs?
Beef, Feta, Free-range Wagyu Meatballs, Fresh Mint, Hummus, NOMU Provençal Rub, Pita Bread, Pitted Kalamata Olives, Potato, Red Onion, Tomato, Tomato Paste, Vegetable Stock
How many calories does Greek Wagyu Meatballs have?
1195 calories
How much fat content does Greek Wagyu Meatballs have?
grams