There will be fireworks in your mouth as you taste these succulent beef flavourbombs, also known as mouthwatering meatballs. Covered in a homemade dijon mustard, butter & paprika, lemon & spring onion sauce and sided with a creamy potato mash. Completed with a feta & almond salad.
Tender Beef Meatballs & Cowboy Sauce
Tender Beef Meatballs & Cowboy Sauce
with creamy mashed potatoes
Hands on Time: 25 - 45 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Almonds
- Beef Meatballs
- Cucumber
- Danish-style Feta
- Dijon Mustard
- Fresh Chives
- Garlic Clove
- Garlic Cloves
- Ground Paprika
- Lemon Juice
- Potato
- Red Wine Vinegar
- Salad Leaves
- Spring Onion/s
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Milk (optional)
- Butter
- Seasoning (salt & pepper)
SMASH THE MASH
Place the Potato in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
ALL THE Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
LET’S GET FANCY
In a bowl, combine the Cucumber, the vinegar, a splash of water and seasoning. Set aside.
MMMEATBALLS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 8-10 minutes, shifting as they colour. Remove from the pan.
NUTTY FETA SALAD
Drain the pickling liquid from the Cucumber. In a bowl, toss together the cucumber, the feta, the leaves, ½ the nuts, a drizzle of olive oil and seasoning. Set aside.
MUSTARD SAUCE
Return the pan, wiped clean if necessary, to medium-high heat with a drizzle of oil (if necessary). When hot, fry the garlic until fragrant, 30-60 seconds (shifting constantly). Add the lemon juice, the mustard, the paprika, 30g [60g]|#7DA0D7 of butter, ½ the spring onion and cook until the butter has melted. Remove from the heat and season.
GRAB A KNIFE & FORK
Plate up the creamy mash and serve the meatballs alongside. Drizzle with the buttery sauce and serve the tossed salad on the side. Garnish with the remaining nuts and spring onion.
SMASH THE MASH
Place the Potato in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
ALL THE Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
LET’S GET FANCY
In a bowl, combine the Cucumber, the vinegar, a splash of water and seasoning. Set aside.
MMMEATBALLS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 8-10 minutes, shifting as they colour. Remove from the pan.
NUTTY FETA SALAD
Drain the pickling liquid from the Cucumber. In a bowl, toss together the cucumber, the feta, the leaves, ½ the nuts, a drizzle of olive oil and seasoning. Set aside.
MUSTARD SAUCE
Return the pan, wiped clean if necessary, to medium-high heat with a drizzle of oil (if necessary). When hot, fry the garlic until fragrant, 30-60 seconds (shifting constantly). Add the lemon juice, the mustard, the paprika, 30g [60g]|#7DA0D7 of butter, ½ the spring onion and cook until the butter has melted. Remove from the heat and season.
GRAB A KNIFE & FORK
Plate up the creamy mash and serve the meatballs alongside. Drizzle with the buttery sauce and serve the tossed salad on the side. Garnish with the remaining nuts and spring onion.
SMASH THE MASH
Place the Potato in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
ALL THE Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
LET’S GET FANCY
In a bowl, combine the Cucumber, the vinegar, a splash of water and seasoning. Set aside.
MMMEATBALLS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 8-10 minutes, shifting as they colour. Remove from the pan.
NUTTY FETA SALAD
Drain the pickling liquid from the Cucumber. In a bowl, toss together the cucumber, the feta, the leaves, ½ the nuts, a drizzle of olive oil and seasoning. Set aside.
MUSTARD SAUCE
Return the pan, wiped clean if necessary, to medium-high heat with a drizzle of oil (if necessary). When hot, fry the garlic until fragrant, 30-60 seconds (shifting constantly). Add the lemon juice, the mustard, the paprika, 90g [120g]|#7DA0D7 of butter, ½ the spring onion and cook until the butter has melted. Remove from the heat and season.
GRAB A KNIFE & FORK
Plate up the creamy mash and serve the meatballs alongside. Drizzle with the buttery sauce and serve the tossed salad on the side. Garnish with the remaining nuts and spring onion.
SMASH THE MASH
Place the Potato in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
ALL THE Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
LET’S GET FANCY
In a bowl, combine the Cucumber, the vinegar, a splash of water and seasoning. Set aside.
MMMEATBALLS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 8-10 minutes, shifting as they colour. Remove from the pan.
NUTTY FETA SALAD
Drain the pickling liquid from the Cucumber. In a bowl, toss together the cucumber, the feta, the leaves, ½ the nuts, a drizzle of olive oil and seasoning. Set aside.
MUSTARD SAUCE
Return the pan, wiped clean if necessary, to medium-high heat with a drizzle of oil (if necessary). When hot, fry the garlic until fragrant, 30-60 seconds (shifting constantly). Add the lemon juice, the mustard, the paprika, 90g [120g]|#7DA0D7 of butter, ½ the spring onion and cook until the butter has melted. Remove from the heat and season.
GRAB A KNIFE & FORK
Plate up the creamy mash and serve the meatballs alongside. Drizzle with the buttery sauce and serve the tossed salad on the side. Garnish with the remaining nuts and spring onion.
Frequently Asked Questions
What is the preparation time for Tender Beef Meatballs & Cowboy Sauce?
The preparation time for Tender Beef Meatballs & Cowboy Sauce with creamy mashed potatoes is between 25 and 45 minutes.
What is the total time required to make Tender Beef Meatballs & Cowboy Sauce with creamy mashed potatoes?
The total time required to make Tender Beef Meatballs & Cowboy Sauce with creamy mashed potatoes is between 30 and 50 minutes.
How many servings does Tender Beef Meatballs & Cowboy Sauce provide?
4 servings
What are the main ingredients in Tender Beef Meatballs & Cowboy Sauce?
Almonds, Beef Meatballs, Cucumber, Danish-style Feta, Dijon Mustard, Fresh Chives, Garlic Clove, Garlic Cloves, Ground Paprika, Lemon Juice, Potato, Red Wine Vinegar, Salad Leaves, Spring Onion/s, Spring Onions
What is the nutritional information of Tender Beef Meatballs & Cowboy Sauce?
Calories: 889, Carbs: 48 grams, Fat: grams, Protein: 50.3 grams, Sugar: 7.3 grams, Salt: 611 grams
How do I prepare Tender Beef Meatballs & Cowboy Sauce?
SMASH THE MASH: Place the potato in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover. GRAB A KNIFE & FORK: Plate up the creamy mash and serve the meatballs alongside. Drizzle with the buttery sauce and serve the tossed salad on the side. Garnish with the remaining nuts and spring onion. MUSTARD SAUCE: Return the pan, wiped clean if necessary, to medium-high heat with a drizzle of oil (if necessary). When hot, fry the garlic until fragrant, 30-60 seconds (shifting constantly). Add the lemon juice, the mustard, the paprika, 30g [60g]|#7DA0D7 of butter, ½ the spring onion and cook until the butter has melted. Remove from the heat and season. NUTTY FETA SALAD: Drain the pickling liquid from the cucumber. In a bowl, toss together the cucumber, the feta, the leaves, ½ the nuts, a drizzle of olive oil and seasoning. Set aside. MMMEATBALLS: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 8-10 minutes, shifting as they colour. Remove from the pan. LET’S GET FANCY: In a bowl, combine the cucumber, the vinegar, a splash of water and seasoning. Set aside. ALL THE ALMONDS: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
What should be prepared from my kitchen to make Tender Beef Meatballs & Cowboy Sauce?
Almonds, Beef Meatballs, Cucumber, Danish-style Feta, Dijon Mustard, Fresh Chives, Garlic Clove, Garlic Cloves, Ground Paprika, Lemon Juice, Potato, Red Wine Vinegar, Salad Leaves, Spring Onion/s, Spring Onions
How many calories does Tender Beef Meatballs & Cowboy Sauce have?
889 calories
How much fat content does Tender Beef Meatballs & Cowboy Sauce have?
grams
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