JUICY WAGYU FRIKKADELS

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

with jasmine rice, roast cauli & a fragrant tomato sauce

4.7

Hands on Time: 10 - 20 minutes

Overall Time: 30 - 50 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Sugar/Sweetener/Honey
Photo of JUICY WAGYU FRIKKADELS
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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

Woolies Products in this dish

Photo of Bulk Broccoli & Cauliflower Florets 700 g

Bulk Broccoli & Cauliflower Florets 700 G

Photo of Baby Spinach 400 g

Baby Spinach 400 G

Photo of Baby Spinach 80 g

Baby Spinach 80 G

Photo of Diced Onion 150 g

Diced Onion 150 G

Photo of Peeled Baby Onions 500 g

Peeled Baby Onions 500 G

Photo of Fresh Origanum 20 g

Fresh Origanum 20 G

Photo of Onion Flakes 35 g

Onion Flakes 35 G

Photo of Fresh Parsley 80 g

Fresh Parsley 80 G

Photo of Small Red Onions 500 g

Small Red Onions 500 G

Photo of Red Onions 5 String

Red Onions 5 String

Photo of Red Salad Onions 75 g

Red Salad Onions 75 G

Photo of Peeled Onions 1 kg

Peeled Onions 1 Kg

Photo of Brown Onions 5 pk

Brown Onions 5 Pk

Photo of Baby Spinach 200 g

Baby Spinach 200 G

Photo of Fresh Parsley 30 g

Fresh Parsley 30 G

Photo of White Salad Onions 75 g

White Salad Onions 75 G

Photo of Mild Spring Onions 100 g

Mild Spring Onions 100 G

Photo of Bulk Onions 3 kg

Bulk Onions 3 Kg

Views: 831