Wagyu Beef Meatballs & Cheesy Mash

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

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
Photo of Wagyu Beef Meatballs & Cheesy Mash
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. DINNER IS READY

    Plate up the cheesy mash. Side with the meatballs & all the sauce. Sprinkle over the toasted almonds. Well done, Chef!

  • Butternut - 250g

  • Grated Italian-style Hard Cheese - 25ml

  • Almonds - 10g

  • Free-range Wagyu Beef Meatballs - 4

  • Beef Stock - 5ml

  • Onion - 1

  • Carrot - 120g

  • Tomato Paste - 20ml

  • Rub & Flour Mix - 20ml

  • Garlic Clove - 1

  • Red Wine - 30ml

  • Spinach - 20g

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. DINNER IS READY

    Plate up the cheesy mash. Side with the meatballs & all the sauce. Sprinkle over the toasted almonds. Well done, Chef!

  • Butternut - 500g

  • Grated Italian-style Hard Cheese - 50ml

  • Almonds - 20g

  • Free-range Wagyu Beef Meatballs - 8

  • Beef Stock - 10ml

  • Onion - 1

  • Carrot - 240g

  • Tomato Paste - 40ml

  • Rub & Flour Mix - 40ml

  • Garlic Clove - 1

  • Red Wine - 60ml

  • Spinach - 40g

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. DINNER IS READY

    Plate up the cheesy mash. Side with the meatballs & all the sauce. Sprinkle over the toasted almonds. Well done, Chef!

  • Butternut - 750g

  • Grated Italian-style Hard Cheese - 75ml

  • Almonds - 30g

  • Free-range Wagyu Beef Meatballs - 12

  • Beef Stock - 15ml

  • Onions - 2

  • Carrot - 360g

  • Tomato Paste - 60ml

  • Rub & Flour Mix - 60ml

  • Garlic Cloves - 2

  • Red Wine - 90ml

  • Spinach - 60g

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. DINNER IS READY

    Plate up the cheesy mash. Side with the meatballs & all the sauce. Sprinkle over the toasted almonds. Well done, Chef!

  • Butternut - 1kg

  • Grated Italian-style Hard Cheese - 100ml

  • Almonds - 40g

  • Free-range Wagyu Beef Meatballs - 16

  • Beef Stock - 20ml

  • Onions - 2

  • Carrot - 480g

  • Tomato Paste - 80ml

  • Rub & Flour Mix - 80ml

  • Garlic Cloves - 2

  • Red Wine - 125ml

  • Spinach - 80g

Woolies Products in this dish

Photo of Bulk Diced Butternut 800 g

Bulk Diced Butternut 800 G

Photo of Bulk Baby Spinach 400 g

Bulk Baby Spinach 400 G

Photo of Diced Onion 150 g

Diced Onion 150 G

Photo of Baby Spinach 80 g

Baby Spinach 80 G

Photo of Peeled Baby Onions 500 g

Peeled Baby Onions 500 G

Photo of Ground Almonds 100 g

Ground Almonds 100 G

Photo of Onion Flakes 35 g

Onion Flakes 35 G

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Freshly Frozen Peas, Baby Carrots & Sweetcorn Kernels 1 Kg

Photo of Bulk Chopped Spinach 400 g

Bulk Chopped Spinach 400 G

Photo of Small Red Onions 500 g

Small Red Onions 500 G

Photo of Cauliflower, Broccoli & Carrots 400 g

Cauliflower, Broccoli & Carrots 400 G

Photo of Butternut Avg 900 g

Butternut Avg 900 G

Photo of Mild Spring Onions 100 g

Mild Spring Onions 100 G

Photo of Everyday Raw Almonds 1 kg

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Photo of Raw Flaked Almonds 100 g

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Photo of White Salad Onions 75 g

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Photo of Medium Carrots 500 g

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Photo of Butternut 2.5 kg

Butternut 2.5 Kg

Photo of Raw Almonds 30 g

Raw Almonds 30 G

Photo of Red Onions 5 String

Red Onions 5 String

Photo of Tomato Paste 70 g

Tomato Paste 70 G

Photo of Red Salad Onions 75 g

Red Salad Onions 75 G

Photo of Baby Spinach 200 g

Baby Spinach 200 G

Photo of Brown Onions 5 pk

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Photo of Peeled Onions 1 kg

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Photo of Swiss Chard Spinach 200 g

Swiss Chard Spinach 200 G

Photo of Carrot, Quinoa and Sesame Seed Cracker Cakes 80 g

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Photo of Tomato Paste 140 g

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