Succulent beef wagyu meatballs & golden butternut are coated in NOMU Italian rub and oven-roasted to perfection. Sided with a zingy tomato, anchovy & Italian cheese salad. Garnished with pops of nutty pumpkin seeds.
Wagyu Meatball & Tomato Salad
Wagyu Meatball & Tomato Salad
with anchovies, baby tomatoes & butternut half-moons
Hands on Time: 15 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Anchovies
- Baby Tomatoes
- Beef
- Butternut
- Free-range Wagyu Meatballs
- Garlic Clove
- Garlic Cloves
- Italian-style Hard Cheese
- Lemon
- NOMU Italian Rub
- Pumpkin Seeds
- Salad Leaves
- Worcestershire Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
READY THE ROAST
Preheat the oven to 200°C. Spread the Butternut half-moons on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until cooked through and golden, 30-35 minutes (flipping halfway). Place the meatballs in a bowl. Coat in oil and seasoning. Set aside.
POP THE PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
ADD THE MEATBALLS
When the Butternut has 10-12 minutes remaining, remove the tray from the oven and scatter over the dressed meatballs. Roast for the remaining time until cooked through.
SENSATIONAL SALAD
In a salad bowl, combine the grated garlic (to taste), the chopped Anchovies (to taste), the Worcestershire sauce, a squeeze of lemon juice (to taste), the shredded salad leaves, the halved baby tomatoes, 15ml of olive oil, and seasoning.
FORK UP SOME FLAVOURBOMBS!
Plate up the tomato salad and scatter over the cheese ribbons. Side with the roasted Butternut & meatballs. Sprinkle over the toasted pumpkin seeds. Serve with any remaining lemon wedges. Looks amazing, Chef!
READY THE ROAST
Preheat the oven to 200°C. Spread the Butternut half-moons on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until cooked through and golden, 30-35 minutes (flipping halfway). Place the meatballs in a bowl. Coat in oil and seasoning. Set aside.
POP THE PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
ADD THE MEATBALLS
When the Butternut has 10-12 minutes remaining, remove the tray from the oven and scatter over the dressed meatballs. Roast for the remaining time until cooked through.
SENSATIONAL SALAD
In a salad bowl, combine the grated garlic (to taste), the chopped Anchovies (to taste), the Worcestershire sauce, a squeeze of lemon juice (to taste), the shredded salad leaves, the halved baby tomatoes, 30ml of olive oil, and seasoning.
FORK UP SOME FLAVOURBOMBS!
Plate up the tomato salad and scatter over the cheese ribbons. Side with the roasted Butternut & meatballs. Sprinkle over the toasted pumpkin seeds. Serve with any remaining lemon wedges. Looks amazing, Chef!
READY THE ROAST
Preheat the oven to 200°C. Spread the Butternut half-moons on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until cooked through and golden, 35-40 minutes (flipping halfway). Place the meatballs in a bowl. Coat in oil and seasoning. Set aside.
POP THE PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
ADD THE MEATBALLS
When the Butternut has 10-12 minutes remaining, remove the tray from the oven and scatter over the dressed meatballs. Roast for the remaining time until cooked through.
SENSATIONAL SALAD
In a salad bowl, combine the grated garlic (to taste), the chopped Anchovies (to taste), the Worcestershire sauce, a squeeze of lemon juice (to taste), the shredded salad leaves, the halved baby tomatoes, 45ml of olive oil, and seasoning.
FORK UP SOME FLAVOURBOMBS!
Plate up the tomato salad and scatter over the cheese ribbons. Side with the roasted Butternut & meatballs. Sprinkle over the toasted pumpkin seeds. Serve with any remaining lemon wedges. Looks amazing, Chef!
READY THE ROAST
Preheat the oven to 200°C. Spread the Butternut half-moons on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until cooked through and golden, 35-40 minutes (flipping halfway). Place the meatballs in a bowl. Coat in oil and seasoning. Set aside.
POP THE PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
ADD THE MEATBALLS
When the Butternut has 10-12 minutes remaining, remove the tray from the oven and scatter over the dressed meatballs. Roast for the remaining time until cooked through.
SENSATIONAL SALAD
In a salad bowl, combine the grated garlic (to taste), the chopped Anchovies (to taste), the Worcestershire sauce, a squeeze of lemon juice (to taste), the shredded salad leaves, the halved baby tomatoes, 60ml of olive oil, and seasoning.
FORK UP SOME FLAVOURBOMBS!
Plate up the tomato salad and scatter over the cheese ribbons. Side with the roasted Butternut & meatballs. Sprinkle over the toasted pumpkin seeds. Serve with any remaining lemon wedges. Looks amazing, Chef!
Frequently Asked Questions
What is the preparation time for Wagyu Meatball & Tomato Salad?
The preparation time for Wagyu Meatball & Tomato Salad with anchovies, baby tomatoes & butternut half-moons is between 15 and 35 minutes.
What is the total time required to make Wagyu Meatball & Tomato Salad with anchovies, baby tomatoes & butternut half-moons?
The total time required to make Wagyu Meatball & Tomato Salad with anchovies, baby tomatoes & butternut half-moons is between 40 and 55 minutes.
How many servings does Wagyu Meatball & Tomato Salad provide?
4 servings
What are the main ingredients in Wagyu Meatball & Tomato Salad?
Anchovies, Baby Tomatoes, Beef, Butternut, Free-range Wagyu Meatballs, Garlic Clove, Garlic Cloves, Italian-style Hard Cheese, Lemon, NOMU Italian Rub, Pumpkin Seeds, Salad Leaves, Worcestershire Sauce
What is the nutritional information of Wagyu Meatball & Tomato Salad?
Calories: 782, Carbs: 40 grams, Fat: grams, Protein: 40 grams, Sugar: 9.2 grams, Salt: 965 grams
How do I prepare Wagyu Meatball & Tomato Salad?
SENSATIONAL SALAD: In a salad bowl, combine the grated garlic (to taste), the chopped anchovies (to taste), the Worcestershire sauce, a squeeze of lemon juice (to taste), the shredded salad leaves, the halved baby tomatoes, 30ml of olive oil, and seasoning. POP THE PUMPKIN SEEDS: Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. ADD THE MEATBALLS: When the butternut has 10-12 minutes remaining, remove the tray from the oven and scatter over the dressed meatballs. Roast for the remaining time until cooked through. FORK UP SOME FLAVOURBOMBS!: Plate up the tomato salad and scatter over the cheese ribbons. Side with the roasted butternut & meatballs. Sprinkle over the toasted pumpkin seeds. Serve with any remaining lemon wedges. Looks amazing, Chef! READY THE ROAST: Preheat the oven to 200°C. Spread the butternut half-moons on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until cooked through and golden, 30-35 minutes (flipping halfway). Place the meatballs in a bowl. Coat in oil and seasoning. Set aside.
What should be prepared from my kitchen to make Wagyu Meatball & Tomato Salad?
Anchovies, Baby Tomatoes, Beef, Butternut, Free-range Wagyu Meatballs, Garlic Clove, Garlic Cloves, Italian-style Hard Cheese, Lemon, NOMU Italian Rub, Pumpkin Seeds, Salad Leaves, Worcestershire Sauce
How many calories does Wagyu Meatball & Tomato Salad have?
782 calories
How much fat content does Wagyu Meatball & Tomato Salad have?
grams
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