What are the main ingredients in Wagyu Meatball Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Wagyu Meatball Salad

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

with beetroot & flaked almonds

Hands on Time: 15 - 30 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

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

Serves 1

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!

Beetroot - 200g
Baby Tomatoes - 80g
Lemon - 1
Flaked Almonds - 10g
Free-range Wagyu Meatballs - 3
Sweet Chilli Sauce - 20ml
Radish - 20g
Green Leaves - 20g
Greek Yoghurt - 60ml
Fresh Parsley - 4g

Download the Recipe

Serves 2

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!

Beetroot - 400g
Baby Tomatoes - 160g
Lemon - 1
Flaked Almonds - 20g
Free-range Wagyu Meatballs - 6
Sweet Chilli Sauce - 40ml
Radish - 40g
Green Leaves - 40g
Greek Yoghurt - 125ml
Fresh Parsley - 8g

Download the Recipe

Serves 3

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!

Beetroot - 600g
Baby Tomatoes - 240g
Lemons - 2
Flaked Almonds - 30g
Free-range Wagyu Meatballs - 9
Sweet Chilli Sauce - 60ml
Radish - 60g
Green Leaves - 60g
Greek Yoghurt - 180ml
Fresh Parsley - 12g

Download the Recipe

Serves 4

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!