What are the main ingredients in Wagyu Beef Meatballs & Cowboy Sauce?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Milk (optional), Paper Towel, Butter

What is the nutritional information of Wagyu Beef Meatballs & Cowboy Sauce?

Calories: 973, Carbs: 47 grams, Fat: grams, Protein: 47.1 grams, Sugar: 6.8 grams, Salt: 608 grams

How do I prepare Wagyu Beef Meatballs & Cowboy Sauce?

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 chopped chives. MUSTARD SAUCE: Return the cleaned pan to medium-high heat with a drizzle of oil (if necessary). When hot, fry the grated garlic until fragrant, 30 seconds - 1 minute (shifting constantly). Add the lemon juice, the mustard, the paprika, 60g of butter, ½ the chopped chives and seasoning until the butter is melted. Remove from the heat and season. NUTTY FETA SALAD: Drain the pickling liquid from the cucumbers and crumble the feta. In a bowl, toss together the pickled cucumber, the crumbled feta, shredded leaves, ½ the toasted 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, 4-5 minutes per side. Cover and fry if not fully cooked, 1-2 minutes. Remove from the pan and set aside to rest for a few minutes. Clean the pan by soaking up any remaining fat with paper towel. LET’S GET FANCY: In a bowl, combine the cucumber half-moons, the vinegar, a splash of water and seasoning. Set aside. ALL THE ALMONDS: Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. SMASH THE MASH: Place the potato pieces 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.

What should be prepared from my kitchen to make Wagyu Beef Meatballs & Cowboy Sauce?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Milk (optional), Paper Towel, Butter

Wagyu Beef Meatballs & Cowboy Sauce

There will be fireworks in your mouth as you taste these succulent wagyu beef flavourbombs, also known as mouthwatering meatballs. Covered in a homemade dijon mustard, butter & paprika, lemon & chive sauce and sided with a creamy potato mash. Completed with a feta & almond salad.

Wagyu Beef Meatballs & Cowboy Sauce

with creamy mashed potatoes

Hands on Time: 25 - 45 minutes

Overall Time: 30 - 50 minutes

Download the Recipe for 2

Ingredients:

Almonds
Cucumber
Danish-style Feta
Dijon Mustard
Fresh Chives
Garlic Clove
Garlic Cloves
Ground Paprika
Lemon Juice
Potato
Red Wine Vinegar
Salad Leaves
Wagyu Beef Meatballs

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Milk (optional)
Paper Towel
Butter

Photo of Wagyu Beef Meatballs & Cowboy Sauce

Serves 1

SMASH THE MASH
Place the potato pieces 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 chopped 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 half-moons, 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, 4-5 minutes per side. Cover and fry if not fully cooked, 1-2 minutes. Remove from the pan and set aside to rest for a few minutes. Clean the pan by soaking up any remaining fat with paper towel.
NUTTY FETA SALAD
Drain the pickling liquid from the cucumbers and crumble the feta. In a bowl, toss together the pickled cucumber, the crumbled feta, shredded leaves, ½ the toasted nuts, a drizzle of olive oil and seasoning. Set aside.
MUSTARD SAUCE
Return the cleaned pan to medium-high heat with a drizzle of oil (if necessary). When hot, fry the grated garlic until fragrant, 30 seconds - 1 minute (shifting constantly). Add the lemon juice, the mustard, the paprika, 30g of butter, ½ the chopped chives 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 chopped chives.

Potato - 200g
Almonds - 10g
Cucumber - 50g
Red Wine Vinegar - 30ml
Wagyu Beef Meatballs - 4
Danish-style Feta - 30g
Salad Leaves - 20g
Garlic Clove - 1
Lemon Juice - 10ml
Dijon Mustard - 10ml
Ground Paprika - 5ml
Fresh Chives - 3g

Download the Recipe

Serves 2

SMASH THE MASH
Place the potato pieces 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 chopped 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 half-moons, 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, 4-5 minutes per side. Cover and fry if not fully cooked, 1-2 minutes. Remove from the pan and set aside to rest for a few minutes. Clean the pan by soaking up any remaining fat with paper towel.
NUTTY FETA SALAD
Drain the pickling liquid from the cucumbers and crumble the feta. In a bowl, toss together the pickled cucumber, the crumbled feta, shredded leaves, ½ the toasted nuts, a drizzle of olive oil and seasoning. Set aside.
MUSTARD SAUCE
Return the cleaned pan to medium-high heat with a drizzle of oil (if necessary). When hot, fry the grated garlic until fragrant, 30 seconds - 1 minute (shifting constantly). Add the lemon juice, the mustard, the paprika, 60g of butter, ½ the chopped chives and seasoning until the butter is 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 chopped chives.

Almonds - 20g
Potato - 400g
Cucumber - 100g
Red Wine Vinegar - 60ml
Wagyu Beef Meatballs - 8
Danish-style Feta - 60g
Salad Leaves - 40g
Garlic Clove - 1
Lemon Juice - 20ml
Dijon Mustard - 20ml
Ground Paprika - 10ml
Fresh Chives - 5g

Download the Recipe

Serves 3

SMASH THE MASH
Place the potato pieces 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 chopped 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 half-moons, 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, 4-5 minutes per side. Cover and fry if not fully cooked, 1-2 minutes. Remove from the pan and set aside to rest for a few minutes. Clean the pan by soaking up any remaining fat with paper towel.
NUTTY FETA SALAD
Drain the pickling liquid from the cucumbers and crumble the feta. In a bowl, toss together the pickled cucumber, the crumbled feta, shredded leaves, ½ the toasted nuts, a drizzle of olive oil and seasoning. Set aside.
MUSTARD SAUCE
Return the cleaned pan to medium-high heat with a drizzle of oil (if necessary). When hot, fry the grated garlic until fragrant, 30 seconds - 1 minute (shifting constantly). Add the lemon juice, the mustard, the paprika, 90g of butter, ½ the chopped chives and seasoning until the butter is 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 chopped chives.

Potato - 600g
Almonds - 30g
Cucumber - 150g
Red Wine Vinegar - 90ml
Wagyu Beef Meatballs - 12
Danish-style Feta - 90g
Salad Leaves - 60g
Garlic Cloves - 2
Lemon Juice - 30ml
Dijon Mustard - 30ml
Ground Paprika - 15ml
Fresh Chives - 8g

Download the Recipe

Serves 4

SMASH THE MASH
Place the potato pieces 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 chopped 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 half-moons, 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, 4-5 minutes per side. Cover and fry if not fully cooked, 1-2 minutes. Remove from the pan and set aside to rest for a few minutes. Clean the pan by soaking up any remaining fat with paper towel.
NUTTY FETA SALAD
Drain the pickling liquid from the cucumbers and crumble the feta. In a bowl, toss together the pickled cucumber, the crumbled feta, shredded leaves, ½ the toasted nuts, a drizzle of olive oil and seasoning. Set aside.
MUSTARD SAUCE
Return the cleaned pan to medium-high heat with a drizzle of oil (if necessary). When hot, fry the grated garlic until fragrant, 30 seconds - 1 minute (shifting constantly). Add the lemon juice, the mustard, the paprika, 120g of butter, ½ the chopped chives and seasoning until the butter is 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 chopped chives.