What are the main ingredients in Wagyu Meatball & Tomato Salad?

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

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?

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

Wagyu Meatball & Tomato Salad

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

with anchovies, baby tomatoes & butternut half-moons

Hands on Time: 15 - 35 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

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

Serves 1

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!

Butternut - 250g
NOMU Italian Rub - 10ml
Free-range Wagyu Meatballs - 3
Pumpkin Seeds - 10g
Garlic Clove - 1
Anchovies - 5g
Worcestershire Sauce - 10ml
Lemon - 1
Salad Leaves - 20g
Baby Tomatoes - 80g
Italian-style Hard Cheese - 20g

Download the Recipe

Serves 2

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!

Butternut - 500g
NOMU Italian Rub - 20ml
Free-range Wagyu Meatballs - 6
Pumpkin Seeds - 20g
Garlic Clove - 1
Anchovies - 10g
Worcestershire Sauce - 20ml
Lemon - 1
Salad Leaves - 40g
Baby Tomatoes - 160g
Italian-style Hard Cheese - 40g

Download the Recipe

Serves 3

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!

Butternut - 750g
NOMU Italian Rub - 30ml
Free-range Wagyu Meatballs - 9
Pumpkin Seeds - 30g
Garlic Cloves - 2
Anchovies - 15g
Worcestershire Sauce - 30ml
Lemon - 1
Salad Leaves - 60g
Baby Tomatoes - 240g
Italian-style Hard Cheese - 60g

Download the Recipe

Serves 4

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!