eCook Meal
Swedish-style Wagyu Meatballs
with cranberry sauce, baby potatoes & fresh beetroot
For a speedy midweek meal with a difference, why not try our Swedish meatballs in a creamy sauce? The recipe takes minimum effort for maximum flavour, perfect for when time is of the essence.
Serving guide
Choose your portion size.
SPUDTACULAR
Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. Coat in oil and some seasoning. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway.
MEATBALL PREP
Boil the kettle. Place a pan (with a lid) over a medium-high heat with a drizzle of oil. When hot, fry the meatballs for 4-5 minutes until browned but not cooked through, shifting occasionally. Remove from the pan on completion and drain on paper towel. Dilute the stock with 50ml boiling water.
BEGIN THE SAUCE
Return the pan, wiped down if necessary, to a low-medium heat with 5g of butter. Once melted, vigorously whisk in the flour and the Allspice (to taste) to form the roux. Cook out for 1-2 minutes, whisking constantly. Gradually pour in the diluted stock and the fresh cream, continuing to whisk constantly. Leave to simmer for 5-6 until smooth and saucy.
BRING IT TOGETHER
Once the sauce is done, add the meatballs. Coat in the sauce, cover with the lid and gently simmer for 5-6 minutes or until cooked through. Season with a squeeze of Lemon juice, the Worcestershire sauce (to taste), some salt, and pepper.
A FRESH START
In a salad bowl, combine the white wine vinegar, Lemon zest, a drizzle of oil, ½ the chopped dill, and some seasoning. Add the Beetroot matchsticks and toss until fully coated. Loosen the cranberry sauce with water in 10ml increments until drizzling consistency.
TIME TO DINE!
Dish up the beautifully roasted baby potatoes with the succulent meatballs and sauce alongside. Drizzle the cranberry sauce over the saucy meatballs. Pile on the Beetroot salad and crumble over the drained feta. Garnish it all with the remaining chopped dill and serve any remaining lemon wedges on the side.
SPUDTACULAR
Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. Coat in oil and some seasoning. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway.
MEATBALL PREP
Place a pan (with a lid) over a medium-high heat with a drizzle of oil. When hot, fry the meatballs (in batches if necessary) for 4-5 minutes until browned but not cooked through, shifting occasionally. Remove on completion and drain on paper towel. Dilute the stock with 100ml boiling water.
BEGIN THE SAUCE
Return the pan, wiped down if necessary, to a low-medium heat with 10g of butter. Once melted, vigorously whisk in the flour and the Allspice (to taste) to form the roux. Cook out for 1-2 minutes, whisking constantly. Gradually pour in the diluted stock and the fresh cream, continuing to whisk constantly. Leave to simmer for 6-7 until smooth and saucy.
BRING IT TOGETHER
Once the sauce is done, add the meatballs. Coat in the sauce, cover with the lid and gently simmer for 5-6 minutes or until cooked through. Season with a squeeze of Lemon juice, the Worcestershire sauce (to taste), some salt, and pepper.
A FRESH START
In a salad bowl, combine the white wine vinegar, Lemon zest, a drizzle of oil, ½ the chopped dill, and some seasoning. Add the Beetroot matchsticks and toss until fully coated. Loosen the cranberry sauce with water in 10ml increments until drizzling consistency.
TIME TO DINE!
Dish up the beautifully roasted baby potatoes with the succulent meatballs and sauce alongside. Drizzle the cranberry sauce over the saucy meatballs. Pile on the Beetroot salad and crumble over the drained feta. Garnish it all with the remaining chopped dill and serve any remaining lemon wedges on the side.
SPUDTACULAR
Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. To make sure they do get crispy, don’t overcrowd the tray – use two trays if necessary. Coat in oil and some seasoning. Roast in the hot oven for 35-40 minutes until crispy on the outside and soft on the inside, shifting halfway.
MEATBALL PREP
Place a large pan (with a lid) over a medium-high heat with a drizzle of oil. When hot, fry the meatballs (in batches if necessary) for 5-6 minutes until browned but not cooked through, shifting occasionally. Remove on completion and drain on paper towel. Dilute the stock with 150ml boiling water.
BEGIN THE SAUCE
Return the pan, wiped down if necessary, to a low-medium heat with 15g of butter. Once melted, vigorously whisk in the flour and the Allspice (to taste) to form the roux. Cook out for 2-3 minutes, whisking constantly. Gradually pour in the diluted stock and the fresh cream, continuing to whisk constantly. Leave to simmer for 8-10 until smooth and saucy.
BRING IT TOGETHER
Once the sauce is done, add the meatballs. Coat in the sauce, cover with the lid and gently simmer for 7-8 minutes or until cooked through. Season with a squeeze of Lemon juice, the Worcestershire sauce (to taste), some salt, and pepper.
A FRESH START
In a salad bowl, combine the white wine vinegar, Lemon zest, a drizzle of oil, ½ the chopped dill, and some seasoning. Add the Beetroot matchsticks and toss until fully coated. Loosen the cranberry sauce with water in 10ml increments until drizzling consistency.
TIME TO DINE!
Dish up the beautifully roasted baby potatoes with the succulent meatballs and sauce alongside. Drizzle the cranberry sauce over the saucy meatballs. Pile on the Beetroot salad and crumble over the drained feta. Garnish it all with the remaining chopped dill and serve any remaining lemon wedges on the side.
SPUDTACULAR
Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. To make sure they do get crispy, don’t overcrowd the tray – use two trays if necessary. Coat in oil and some seasoning. Roast in the hot oven for 35-40 minutes until crispy on the outside and soft on the inside, shifting halfway.
MEATBALL PREP
Place a large pan (with a lid) over a medium-high heat with a drizzle of oil. When hot, fry the meatballs (in batches if necessary) for 5-6 minutes until browned but not cooked through, shifting occasionally. Remove on completion and drain on paper towel. Dilute the stock with 200ml boiling water.
BEGIN THE SAUCE
Return the pan, wiped down if necessary, to a low-medium heat with 15g of butter. Once melted, vigorously whisk in the flour and the Allspice (to taste) to form the roux. Cook out for 2-3 minutes, whisking constantly. Gradually pour in the diluted stock and the fresh cream, continuing to whisk constantly. Leave to simmer for 8-10 until smooth and saucy.
BRING IT TOGETHER
Once the sauce is done, add the meatballs. Coat in the sauce, cover with the lid and gently simmer for 7-8 minutes or until cooked through. Season with a squeeze of Lemon juice, the Worcestershire sauce (to taste), some salt, and pepper.
A FRESH START
In a salad bowl, combine the white wine vinegar, Lemon zest, a drizzle of oil, ½ the chopped dill, and some seasoning. Add the Beetroot matchsticks and toss until fully coated. Loosen the cranberry sauce with water in 10ml increments until drizzling consistency.
TIME TO DINE!
Dish up the beautifully roasted baby potatoes with the succulent meatballs and sauce alongside. Drizzle the cranberry sauce over the saucy meatballs. Pile on the Beetroot salad and crumble over the drained feta. Garnish it all with the remaining chopped dill and serve any remaining lemon wedges on the side.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R212.51
for 4 servings · R53.13 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Chicken Stock needs 20 mlFresh Free Range Liquid Chicken Stock 500 ml 500 ml at R54.99 · 4% of packR2.20
-
Danish-style Feta needs 100 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 13% of packR12.50
-
Fresh Dill needs 12 gMild Dill Gherkins 780 g 780 g at R63.99 · 2% of packR0.98
-
Worcestershire Sauce needs 40 mlWellington’s Worcestershire Sauce 250 ml 250 ml at R25.99 · 16% of packR4.16
-
Beetroot needs 600 gBulk Large Carrots 3 kg 3 kg at R45.00 · 20% of packR9.00
-
Fresh Cream needs 400 mlFresh Full Cream Milk 2 L 2 L at R38.99 · 20% of packR7.80
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
-
Allspice needs 10 mlAllSpice Berries 35 g R55.99 · whole pack (size can't be divided)R55.99
-
White Wine Vinegar needs 40 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 16% of packR7.20
-
Baby Potatoes needs 1 kgBaby Potatoes 700 g 700 g at R24.99 · 1.43× packR35.70
-
Cranberry Sauce needs 120 mlCranberry Sauce 150 g R56.99 · whole pack (size can't be divided)R56.99
Not in the Woolies basket — source these elsewhere:
- Cake Flour
- Free-range Wagyu Meatballs
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Swedish-style Wagyu Meatballs?
The preparation time for Swedish-style Wagyu Meatballs with cranberry sauce, baby potatoes & fresh beetroot is between 15 and 30 minutes.
What is the total time required to make Swedish-style Wagyu Meatballs with cranberry sauce, baby potatoes & fresh beetroot?
The total time required to make Swedish-style Wagyu Meatballs with cranberry sauce, baby potatoes & fresh beetroot is between 45 and 60 minutes.
How many servings does Swedish-style Wagyu Meatballs provide?
4 servings
What are the main ingredients in Swedish-style Wagyu Meatballs?
Allspice, Baby Potato, Beef, Beetroot, Cake Flour, Chicken, Chicken Stock, Cranberry Sauce, Cream, Dill, Feta, Free-range Wagyu Meatballs, Lemon, White Wine Vinegar, Worcestershire Sauce
What is the nutritional information of Swedish-style Wagyu Meatballs?
Calories: 1262, Carbs: 84 grams, Fat: grams, Protein: 39.2 grams, Sugar: 32 grams, Salt: 1336 grams
How do I prepare Swedish-style Wagyu Meatballs?
BRING IT TOGETHER: Once the sauce is done, add the meatballs. Coat in the sauce, cover with the lid and gently simmer for 5-6 minutes or until cooked through. Season with a squeeze of lemon juice, the Worcestershire sauce (to taste), some salt, and pepper. TIME TO DINE!: Dish up the beautifully roasted baby potatoes with the succulent meatballs and sauce alongside. Drizzle the cranberry sauce over the saucy meatballs. Pile on the beetroot salad and crumble over the drained feta. Garnish it all with the remaining chopped dill and serve any remaining lemon wedges on the side. SPUDTACULAR: Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. Coat in oil and some seasoning. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway. A FRESH START: In a salad bowl, combine the white wine vinegar, lemon zest, a drizzle of oil, ½ the chopped dill, and some seasoning. Add the beetroot matchsticks and toss until fully coated. Loosen the cranberry sauce with water in 10ml increments until drizzling consistency. MEATBALL PREP: Place a pan (with a lid) over a medium-high heat with a drizzle of oil. When hot, fry the meatballs (in batches if necessary) for 4-5 minutes until browned but not cooked through, shifting occasionally. Remove on completion and drain on paper towel. Dilute the stock with 100ml boiling water. BEGIN THE SAUCE: Return the pan, wiped down if necessary, to a low-medium heat with 10g of butter. Once melted, vigorously whisk in the flour and the allspice (to taste) to form the roux. Cook out for 1-2 minutes, whisking constantly. Gradually pour in the diluted stock and the fresh cream, continuing to whisk constantly. Leave to simmer for 6-7 until smooth and saucy.
What should be prepared from my kitchen to make Swedish-style Wagyu Meatballs?
Allspice, Baby Potato, Beef, Beetroot, Cake Flour, Chicken, Chicken Stock, Cranberry Sauce, Cream, Dill, Feta, Free-range Wagyu Meatballs, Lemon, White Wine Vinegar, Worcestershire Sauce
How many calories does Swedish-style Wagyu Meatballs have?
1262 calories
How much fat content does Swedish-style Wagyu Meatballs have?
grams