Wagu Meatballs

Paleo – serves 2

I was at the butcher tonight and they had wagu beef mince – so I had to try it. Leaner than other mince, it will cook slightly quicker so be sure not to overcook. I could lie and say that I made the tomato sauce from scratch – but it’s a Thursday night so we all know there’s no way that happened. It’s soo easy to transform an average tomato/pasta sauce out of a jar into an amazing homemade sauce in minutes with a couple of quick additions, on those nights when you just really don’t have the time or the care factor but want something warming, nutritious but above all, really yum. Keep the left over sauce for your next soup, casserole or tomato based sauce 🙂


  • 500g wagu mince
  • 1 jar of tomato pasta sauce  – there are a number of macro sauces which are paleo with no sugar, or added salt, alternatively 250ml of your best homemade tomato sauce – tomato, onion, garlic etc
  • 1 tbsp chopped dill
  • 1/2 red bullet chilli, diced
  • 10 – 15 pitted ligurian olives (they are the most expensive, but they are best)
  • 1 sweet potato, peeled and sliced finely
  • 1 sachet tomato paste
  • 2 bunches broccolini
  • Handful of fresh basil
  • Cracked pepper


  • In a large saucepan, pour tomato sauce and warm on a low heat. Add chilli and stir
  • Roll mince into small meatballs (500g should make about 10) and drop into the tomato sauce. Add enough water to cover the meatballs, and cook on low heat for 15 mins
  • Steam sweet potato, mash and then add into the saucepan to thicken sauce. Add olives, tomato paste, cracked pepper stir to combine and then take meatballs out of the saucepan to rest in a small bowl. Turn up the heat and cook until the sauce has reduced and thickened
  • Steam the broccolini for 2 – 3 minutes
  • Serve broccolini in a bowl with meatballs, plenty of sauce and some fresh basil
  • IMG_1245

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