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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for JUICY WAGYU FRIKKADELS?
The preparation time for JUICY WAGYU FRIKKADELS with jasmine rice, roast cauli & a fragrant tomato sauce is between 10 and 20 minutes.
What is the total time required to make JUICY WAGYU FRIKKADELS with jasmine rice, roast cauli & a fragrant tomato sauce?
The total time required to make JUICY WAGYU FRIKKADELS with jasmine rice, roast cauli & a fragrant tomato sauce is between 30 and 50 minutes.
How many servings does JUICY WAGYU FRIKKADELS provide?
4 servings
What are the main ingredients in JUICY WAGYU FRIKKADELS?
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
What is the nutritional information of JUICY WAGYU FRIKKADELS?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare JUICY WAGYU FRIKKADELS?
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. 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. 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. 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. 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. 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!
What should be prepared from my kitchen to make JUICY WAGYU FRIKKADELS?
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
How many calories does JUICY WAGYU FRIKKADELS have?
calories
How much fat content does JUICY WAGYU FRIKKADELS have?
grams
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