No need to roll up your sleeves to enjoy these wagyu beef flavourbombs, Chef! Simply brown the premade meatballs and concentrate on perfecting the delicious tomato paste, beef stock & red wine sauce. Sided with cheesy butternut mash and sprinklings of toasted almonds for crunch.
Wagyu Beef Meatballs & Cheesy Mash
Wagyu Beef Meatballs & Cheesy Mash
with toasted almonds & spinach
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Almonds
- Beef
- Beef Stock
- Butternut
- Carrot
- Free-range Wagyu Beef Meatballs
- Garlic Clove
- Garlic Cloves
- Grated Italian-style Hard Cheese
- Onion
- Onions
- Red Wine
- Rub & Flour Mix
- Spinach
- Tomato Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
- Sugar/Sweetener/Honey
MASH
Place the Butternut pieces in a pot of salted water over medium-high heat. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and the grated cheese. Mash with a fork, season, and cover.
NUTS
Boil the kettle. 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.
BROWN MEATBALLS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned but not cooked through, 3-4 minutes (shifting as they colour). Remove from the pan.
SAUCY MOMENT
Dilute the stock with 150ml of boiling water. Return the pan to medium heat with a drizzle of oil (if necessary). When hot, fry the sliced Onions and the Carrot pieces until lightly golden, 5-6 minutes. Add the tomato paste, the rub & flour mix, and the grated garlic, and fry until fragrant. 1-2 minutes. Deglaze the pan with the wine and simmer until almost evaporated. Pour in the diluted stock mix. Simmer until the carrots are soft and the sauce has thickened, 10-12 minutes. In the final 3-4 minutes, add the browned meatballs and the rinsed Spinach. Cook until the meatballs are cooked through and the spinach is wilted. Mix in the rinsed spinach, remove from the heat, add a sweetener, and season.
DINNER IS READY
Plate up the cheesy mash. Side with the meatballs & all the sauce. Sprinkle over the toasted Almonds. Well done, Chef!
MASH
Place the Butternut pieces in a pot of salted water over medium-high heat. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and the grated cheese. Mash with a fork, season, and cover.
NUTS
Boil the kettle. 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.
BROWN MEATBALLS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned but not cooked through, 3-4 minutes (shifting as they colour). Remove from the pan.
SAUCY MOMENT
Dilute the stock with 300ml of boiling water. Return the pan to medium heat with a drizzle of oil (if necessary). When hot, fry the sliced Onions and the Carrot pieces until lightly golden, 5-6 minutes. Add the tomato paste, the rub & flour mix, and the grated garlic, and fry until fragrant. 1-2 minutes. Deglaze the pan with the wine and simmer until almost evaporated. Pour in the diluted stock mix. Simmer until the carrots are soft and the sauce has thickened, 10-12 minutes. In the final 3-4 minutes, add the browned meatballs and the rinsed Spinach. Cook until the meatballs are cooked through and the spinach is wilted. Mix in the rinsed spinach, remove from the heat, add a sweetener, and season.
DINNER IS READY
Plate up the cheesy mash. Side with the meatballs & all the sauce. Sprinkle over the toasted Almonds. Well done, Chef!
MASH
Place the Butternut pieces in a pot of salted water over medium-high heat. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and the grated cheese. Mash with a fork, season, and cover.
NUTS
Boil the kettle. 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.
BROWN MEATBALLS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned but not cooked through, 4-5 minutes (shifting as they colour). Remove from the pan.
SAUCY MOMENT
Dilute the stock with 450ml of boiling water. Return the pan to medium heat with a drizzle of oil (if necessary). When hot, fry the sliced Onions and the Carrot pieces until lightly golden, 6-7 minutes. Add the tomato paste, the rub & flour mix, and the grated garlic, and fry until fragrant. 1-2 minutes. Deglaze the pan with the wine and simmer until almost evaporated. Pour in the diluted stock mix. Simmer until the carrots are soft and the sauce has thickened, 12-15 minutes. In the final 4-5 minutes, add the browned meatballs and the rinsed Spinach. Cook until the meatballs are cooked through and the spinach is wilted. Mix in the rinsed spinach, remove from the heat, add a sweetener, and season.
DINNER IS READY
Plate up the cheesy mash. Side with the meatballs & all the sauce. Sprinkle over the toasted Almonds. Well done, Chef!
MASH
Place the Butternut pieces in a pot of salted water over medium-high heat. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and the grated cheese. Mash with a fork, season, and cover.
NUTS
Boil the kettle. 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.
BROWN MEATBALLS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned but not cooked through, 4-5 minutes (shifting as they colour). Remove from the pan.
SAUCY MOMENT
Dilute the stock with 600ml of boiling water. Return the pan to medium heat with a drizzle of oil (if necessary). When hot, fry the sliced Onions and the Carrot pieces until lightly golden, 6-7 minutes. Add the tomato paste, the rub & flour mix, and the grated garlic, and fry until fragrant. 1-2 minutes. Deglaze the pan with the wine and simmer until almost evaporated. Pour in the diluted stock mix. Simmer until the carrots are soft and the sauce has thickened, 12-15 minutes. In the final 4-5 minutes, add the browned meatballs and the rinsed Spinach. Cook until the meatballs are cooked through and the spinach is wilted. Mix in the rinsed spinach, remove from the heat, add a sweetener, and season.
DINNER IS READY
Plate up the cheesy mash. Side with the meatballs & all the sauce. Sprinkle over the toasted Almonds. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Wagyu Beef Meatballs & Cheesy Mash?
The preparation time for Wagyu Beef Meatballs & Cheesy Mash with toasted almonds & spinach is between 20 and 40 minutes.
What is the total time required to make Wagyu Beef Meatballs & Cheesy Mash with toasted almonds & spinach?
The total time required to make Wagyu Beef Meatballs & Cheesy Mash with toasted almonds & spinach is between 40 and 60 minutes.
How many servings does Wagyu Beef Meatballs & Cheesy Mash provide?
4 servings
What are the main ingredients in Wagyu Beef Meatballs & Cheesy Mash?
Almonds, Beef, Beef Stock, Butternut, Carrot, Free-range Wagyu Beef Meatballs, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Onion, Onions, Red Wine, Rub & Flour Mix, Spinach, Tomato Paste
What is the nutritional information of Wagyu Beef Meatballs & Cheesy Mash?
Calories: 1024, Carbs: 63 grams, Fat: grams, Protein: 46.5 grams, Sugar: 19 grams, Salt: 679 grams
How do I prepare Wagyu Beef Meatballs & Cheesy Mash?
MASH: Place the butternut pieces in a pot of salted water over medium-high heat. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and the grated cheese. Mash with a fork, season, and cover. NUTS: Boil the kettle. 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. BROWN MEATBALLS: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned but not cooked through, 3-4 minutes (shifting as they colour). Remove from the pan. DINNER IS READY: Plate up the cheesy mash. Side with the meatballs & all the sauce. Sprinkle over the toasted almonds. Well done, Chef! SAUCY MOMENT: Dilute the stock with 300ml of boiling water. Return the pan to medium heat with a drizzle of oil (if necessary). When hot, fry the sliced onions and the carrot pieces until lightly golden, 5-6 minutes. Add the tomato paste, the rub & flour mix, and the grated garlic, and fry until fragrant. 1-2 minutes. Deglaze the pan with the wine and simmer until almost evaporated. Pour in the diluted stock mix. Simmer until the carrots are soft and the sauce has thickened, 10-12 minutes. In the final 3-4 minutes, add the browned meatballs and the rinsed spinach. Cook until the meatballs are cooked through and the spinach is wilted. Mix in the rinsed spinach, remove from the heat, add a sweetener, and season.
What should be prepared from my kitchen to make Wagyu Beef Meatballs & Cheesy Mash?
Almonds, Beef, Beef Stock, Butternut, Carrot, Free-range Wagyu Beef Meatballs, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Onion, Onions, Red Wine, Rub & Flour Mix, Spinach, Tomato Paste
How many calories does Wagyu Beef Meatballs & Cheesy Mash have?
1024 calories
How much fat content does Wagyu Beef Meatballs & Cheesy Mash have?
grams
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