Frikkadels are South African meatballs, traditionally braised in a thick sauce. We’ve made local even more lekker with sumptuous Wagyu beef, a rich tomato, oregano, and smoked paprika gravy, and a hearty cauli and baby spinach salad.
JUICY WAGYU FRIKKADELS
JUICY WAGYU FRIKKADELS
with jasmine rice, roast cauli & a fragrant tomato sauce
Hands on Time: 10 - 20 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Baby Spinach
- Beef
- Cabernet Sauvignon Vinegar
- Cape Herb & Spice Smoked Paprika
- Cauliflower Florets
- Cooked Chopped Tomatoes
- Fresh Origanum
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Jasmine Rice
- Onion
- Wagyu Beef Frikkadels
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
GET THE CAULI CRISPY
Preheat the oven to 200°C. Place a lightly greased baking tray in the oven to preheat for baking the Wagyu frikkadels later. Spread out the cauliflower pieces on a roasting tray, coat in oil, and season to taste. Roast in the hot oven for 20-25 minutes until cooked through and becoming crispy.
JASMINE RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 150ml of salted water, pop on a lid, and bring to the boil. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
BAKE THE WONDROUS WAGYU
Place the Wagyu frikkadels on the preheated baking tray and lightly drizzle over some oil. Bake in the hot oven for 12-15 minutes until cooked through and glossy, shifting halfway.
SPICY SAUCE!
Place a saucepan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 2-3 minutes until soft, shifting occasionally. Add the grated garlic, chopped oregano, and smoked paprika, and fry for another 30-60 seconds until fragrant. Stir in the cooked chopped tomatoes and 60ml of water. Bring to a simmer and cook for 6-9 minutes until thickened and reduced by a third. On completion, add some seasoning and a sweetener of choice to taste, and remove the pan from the heat. Once the frikkadels are cooked, transfer to the pan of sauce and gently toss to coat.
TOSS THE VEGGIE SALAD
In a salad bowl, combine the cab sauv vinegar with 2 tsp of olive oil. Add in the rinsed baby spinach and the roast cauliflower, toss to coat, and season to taste.
PLATE UP & EAT UP!
Serve up a mound of fluffy jasmine rice. Top with the juicy frikkadels and generously spoon over the thick sauce. Sprinkle with the fresh, chopped parsley and serve with the cauliflower and spinach salad on the side. Enjoy, Chef!
Cauliflower Florets - 150g
Jasmine Rice - 100ml
Wagyu Beef Frikkadels - 3
Onion - 1
Garlic Clove - 1
Fresh Origanum - 4g
Cape Herb & Spice Smoked Paprika - 1.25ml
Cooked Chopped Tomatoes - 200g
Cabernet Sauvignon Vinegar - 7.5ml
Baby Spinach - 40g
Fresh Parsley - 2g
GET THE CAULI CRISPY
Preheat the oven to 200°C. Place a lightly greased baking tray in the oven to preheat for baking the Wagyu frikkadels later. Spread out the cauliflower pieces on a roasting tray, coat in oil, and season to taste. Roast in the hot oven for 25-30 minutes until cooked through and becoming crispy.
JASMINE RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water, pop on a lid, and bring to the boil. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
BAKE THE WONDROUS WAGYU
Place the Wagyu frikkadels on the preheated baking tray and lightly drizzle over some oil. Bake in the hot oven for 12-15 minutes until cooked through and glossy, shifting halfway.
SPICY SAUCE!
Place a large saucepan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft, shifting occasionally. Add the grated garlic, chopped oregano, and smoked paprika, and fry for another 30-60 seconds until fragrant. Stir in the cooked chopped tomatoes and 100ml of water. Bring to a simmer and cook for 10-12 minutes until thickened and reduced by a third. On completion, add some seasoning and a sweetener of choice to taste, and remove the pan from the heat. Once the frikkadels are cooked, transfer to the pan of sauce and gently toss to coat.
TOSS THE VEGGIE SALAD
In a salad bowl, combine the cab sauv vinegar with 1 tbsp of olive oil. Add in the rinsed baby spinach and the roast cauliflower, toss to coat, and season to taste.
PLATE UP & EAT UP!
Serve up a mound of fluffy jasmine rice. Top with the juicy frikkadels and generously spoon over the thick sauce. Sprinkle with the fresh, chopped parsley and serve with the cauliflower and spinach salad on the side. Enjoy, Chef!
Cauliflower Florets - 300g
Jasmine Rice - 200ml
Wagyu Beef Frikkadels - 6
Onion - 1
Garlic Cloves - 2
Fresh Origanum - 8g
Cape Herb & Spice Smoked Paprika - 2.5ml
Cooked Chopped Tomatoes - 400g
Cabernet Sauvignon Vinegar - 15ml
Baby Spinach - 80g
Fresh Parsley - 4g
GET THE CAULI CRISPY
Preheat the oven to 200°C. Place a lightly greased baking tray in the oven to preheat for baking the Wagyu frikkadels later. Spread out the cauliflower pieces on a roasting tray, coat in oil, and season to taste. Roast in the hot oven for 25-30 minutes until cooked through and becoming crispy.
JASMINE RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water, pop on a lid, and bring to the boil. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
BAKE THE WONDROUS WAGYU
Place the Wagyu frikkadels on the preheated baking tray and lightly drizzle over some oil. Bake in the hot oven for 12-15 minutes until cooked through and glossy, shifting halfway.
SPICY SAUCE!
Place a large saucepan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft, shifting occasionally. Add the grated garlic, chopped oregano, and smoked paprika, and fry for another 30-60 seconds until fragrant. Stir in the cooked chopped tomatoes and 100ml of water. Bring to a simmer and cook for 10-12 minutes until thickened and reduced by a third. On completion, add some seasoning and a sweetener of choice to taste, and remove the pan from the heat. Once the frikkadels are cooked, transfer to the pan of sauce and gently toss to coat.
TOSS THE VEGGIE SALAD
In a salad bowl, combine the cab sauv vinegar with 1 tbsp of olive oil. Add in the rinsed baby spinach and the roast cauliflower, toss to coat, and season to taste.
PLATE UP & EAT UP!
Serve up a mound of fluffy jasmine rice. Top with the juicy frikkadels and generously spoon over the thick sauce. Sprinkle with the fresh, chopped parsley and serve with the cauliflower and spinach salad on the side. Enjoy, Chef!
Cauliflower Florets - 300g
Jasmine Rice - 200ml
Wagyu Beef Frikkadels - 6
Onion - 1
Garlic Cloves - 2
Fresh Origanum - 8g
Cape Herb & Spice Smoked Paprika - 2.5ml
Cooked Chopped Tomatoes - 400g
Cabernet Sauvignon Vinegar - 15ml
Baby Spinach - 80g
Fresh Parsley - 4g
GET THE CAULI CRISPY
Preheat the oven to 200°C. Place a lightly greased baking tray in the oven to preheat for baking the Wagyu frikkadels later. Spread out the cauliflower pieces on a roasting tray, coat in oil, and season to taste. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy.
JASMINE RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 600ml of salted water, pop on a lid, and bring to the boil. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
BAKE THE WONDROUS WAGYU
Place the Wagyu frikkadels on the preheated baking tray and lightly drizzle over some oil. Bake in the hot oven for 12-15 minutes until cooked through and glossy, shifting halfway.
SPICY SAUCE!
Place a large, deep saucepan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 4-5 minutes until soft, shifting occasionally. Add the grated garlic, chopped oregano, and smoked paprika, and fry for another 30-60 seconds until fragrant. Stir in the cooked chopped tomatoes and 200ml of water. Bring to a simmer and cook for 12-14 minutes until thickened and reduced by a third. On completion, add some seasoning and a sweetener of choice to taste, and remove the pan from the heat. Once the frikkadels are cooked, transfer to the pan of sauce and gently toss to coat.
TOSS THE VEGGIE SALAD
In a salad bowl, combine the cab sauv vinegar with 2 tbsp of olive oil. Add in the rinsed baby spinach and the roast cauliflower, toss to coat, and season to taste.
PLATE UP & EAT UP!
Serve up a mound of fluffy jasmine rice. Top with the juicy frikkadels and generously spoon over the thick sauce. Sprinkle with the fresh, chopped parsley and serve with the cauliflower and spinach salad on the side. Enjoy, Chef!
Cauliflower Florets - 600g
Jasmine Rice - 400ml
Wagyu Beef Frikkadels - 12
Onion - 2
Garlic Cloves - 4
Fresh Origanum - 15g
Cape Herb & Spice Smoked Paprika - 5ml
Cooked Chopped Tomatoes - 800g
Cabernet Sauvignon Vinegar - 30ml
Baby Spinach - 160g
Fresh Parsley - 8g
Woolies Products in this dish
