You know what they say, Chef… You gotta do wagyu gotta do. And today, it’s making the best meatball salad! Earthy chunks of soft beetroot, lemon-marinated tomatoes for zing, flavoursome sweet chilli meatballs – finished with a generous dollop of creamy herb yoghurt.
Wagyu Meatball Salad
Wagyu Meatball Salad
with beetroot & flaked almonds
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Baby Tomatoes
- Beef
- Beetroot
- Flaked Almonds
- Free-range Wagyu Meatballs
- Fresh Parsley
- Greek Yoghurt
- Green Leaves
- Lemon
- Lemons
- Radish
- Sweet Chilli Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
BEET IT!
Place the Beetroot chunks in a pot of salted water over a medium heat. Bring it up to a boil. Cook for 15-20 minutes until easily pierced with a fork. Drain on completion.
ZEST ‘EM UP
Place the halved baby tomatoes in a bowl. Add the Lemon zest (to taste), lemon juice (to taste), and some seasoning. Toss to combine and set aside.
GO NUTS
Place the almonds in a non-stick pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and set aside. Roughly chop when cool enough to handle.
MAK-E DE MEATBALL
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the meatballs for 4-5 minutes, shifting as they colour. The meatballs should be browned, but not cooked through. Drain most of the oil from the pan, then add the sweet chilli and 50ml of water. Simmer for 4-5 minutes until cooked through and the sauce has almost evaporated.
JUST BEFORE SERVING
Add the sliced Radish, the rinsed green leaves and the soft Beetroot to the bowl with the marinated tomatoes. Toss with a drizzle of oil and some seasoning. In a small bowl, combine the yoghurt, ½ of the chopped parsley, a squeeze of lemon juice and seasoning.
DINNER TIME
Plate up the loaded salad, and top with the meatballs. Drizzle over any pan juices and dollop over the yoghurt. Sprinkle over the toasted almonds and garnish with the remaining parsley. Well done, Chef!
BEET IT!
Place the Beetroot chunks in a pot of salted water over a medium heat. Bring it up to a boil. Cook for 15-20 minutes until easily pierced with a fork. Drain on completion.
ZEST ‘EM UP
Place the halved baby tomatoes in a bowl. Add the Lemon zest (to taste), lemon juice (to taste), and some seasoning. Toss to combine and set aside.
GO NUTS
Place the almonds in a non-stick pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and set aside. Roughly chop when cool enough to handle.
MAK-E DE MEATBALL
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the meatballs for 4-5 minutes, shifting as they colour. The meatballs should be browned, but not cooked through. Drain most of the oil from the pan, then add the sweet chilli and 80ml of water. Simmer for 4-5 minutes until cooked through and the sauce has almost evaporated.
JUST BEFORE SERVING
Add the sliced Radish, the rinsed green leaves and the soft Beetroot to the bowl with the marinated tomatoes. Toss with a drizzle of oil and some seasoning. In a small bowl, combine the yoghurt, ½ of the chopped parsley, a squeeze of lemon juice and seasoning.
DINNER TIME
Plate up the loaded salad, and top with the meatballs. Drizzle over any pan juices and dollop over the yoghurt. Sprinkle over the toasted almonds and garnish with the remaining parsley. Well done, Chef!
BEET IT!
Place the Beetroot chunks in a pot of salted water over a medium heat. Bring it up to a boil. Cook for 15-20 minutes until easily pierced with a fork. Drain on completion.
ZEST ‘EM UP
Place the halved baby tomatoes in a bowl. Add the Lemon zest (to taste), lemon juice (to taste), and some seasoning. Toss to combine and set aside.
GO NUTS
Place the almonds in a large non-stick pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and set aside. Roughly chop when cool enough to handle.
MAK-E DE MEATBALL
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the meatballs for 5-6 minutes, shifting as they colour. The meatballs should be browned, but not cooked through. Drain most of the oil from the pan, then add the sweet chilli and 120ml of water. Simmer for 5-6 minutes until cooked through and the sauce has almost evaporated.
JUST BEFORE SERVING
Add the sliced Radish, the rinsed green leaves and the soft Beetroot to the bowl with the marinated tomatoes. Toss with a drizzle of oil and some seasoning. In a small bowl, combine the yoghurt, ½ of the chopped parsley, a squeeze of lemon juice and seasoning.
DINNER TIME
Plate up the loaded salad, and top with the meatballs. Drizzle over any pan juices and dollop over the yoghurt. Sprinkle over the toasted almonds and garnish with the remaining parsley. Well done, Chef!
BEET IT!
Place the Beetroot chunks in a pot of salted water over a medium heat. Bring it up to a boil. Cook for 15-20 minutes until easily pierced with a fork. Drain on completion.
ZEST ‘EM UP
Place the halved baby tomatoes in a bowl. Add the Lemon zest (to taste), lemon juice (to taste), and some seasoning. Toss to combine and set aside.
GO NUTS
Place the almonds in a large non-stick pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and set aside. Roughly chop when cool enough to handle.
MAK-E DE MEATBALL
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the meatballs for 5-6 minutes, shifting as they colour. The meatballs should be browned, but not cooked through. Drain most of the oil from the pan, then add the sweet chilli and 160ml of water. Simmer for 5-6 minutes until cooked through and the sauce has almost evaporated.
JUST BEFORE SERVING
Add the sliced Radish, the rinsed green leaves and the soft Beetroot to the bowl with the marinated tomatoes. Toss with a drizzle of oil and some seasoning. In a small bowl, combine the yoghurt, ½ of the chopped parsley, a squeeze of lemon juice and seasoning.
DINNER TIME
Plate up the loaded salad, and top with the meatballs. Drizzle over any pan juices and dollop over the yoghurt. Sprinkle over the toasted almonds and garnish with the remaining parsley. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Wagyu Meatball Salad?
The preparation time for Wagyu Meatball Salad with beetroot & flaked almonds is between 15 and 30 minutes.
What is the total time required to make Wagyu Meatball Salad with beetroot & flaked almonds?
The total time required to make Wagyu Meatball Salad with beetroot & flaked almonds is between 35 and 50 minutes.
How many servings does Wagyu Meatball Salad provide?
4 servings
What are the main ingredients in Wagyu Meatball Salad?
Baby Tomatoes, Beef, Beetroot, Flaked Almonds, Free-range Wagyu Meatballs, Fresh Parsley, Greek Yoghurt, Green Leaves, Lemon, Lemons, Radish, Sweet Chilli Sauce
What is the nutritional information of Wagyu Meatball Salad?
Calories: 671, Carbs: 22 grams, Fat: grams, Protein: 36.6 grams, Sugar: 4.7 grams, Salt: 474 grams
How do I prepare Wagyu Meatball Salad?
ZEST ‘EM UP: Place the halved baby tomatoes in a bowl. Add the lemon zest (to taste), lemon juice (to taste), and some seasoning. Toss to combine and set aside. GO NUTS: Place the almonds in a non-stick pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and set aside. Roughly chop when cool enough to handle. JUST BEFORE SERVING: Add the sliced radish, the rinsed green leaves and the soft beetroot to the bowl with the marinated tomatoes. Toss with a drizzle of oil and some seasoning. In a small bowl, combine the yoghurt, ½ of the chopped parsley, a squeeze of lemon juice and seasoning. DINNER TIME: Plate up the loaded salad, and top with the meatballs. Drizzle over any pan juices and dollop over the yoghurt. Sprinkle over the toasted almonds and garnish with the remaining parsley. Well done, Chef! BEET IT!: Place the beetroot chunks in a pot of salted water over a medium heat. Bring it up to a boil. Cook for 15-20 minutes until easily pierced with a fork. Drain on completion. MAK-E DE MEATBALL: Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the meatballs for 4-5 minutes, shifting as they colour. The meatballs should be browned, but not cooked through. Drain most of the oil from the pan, then add the sweet chilli and 80ml of water. Simmer for 4-5 minutes until cooked through and the sauce has almost evaporated.
What should be prepared from my kitchen to make Wagyu Meatball Salad?
Baby Tomatoes, Beef, Beetroot, Flaked Almonds, Free-range Wagyu Meatballs, Fresh Parsley, Greek Yoghurt, Green Leaves, Lemon, Lemons, Radish, Sweet Chilli Sauce
How many calories does Wagyu Meatball Salad have?
671 calories
How much fat content does Wagyu Meatball Salad have?
grams
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