Wagyu Beef Meatballs Recipe
This Wagyu beef meatballs recipe offers a gourmet twist on the classic dish, using premium Wagyu beef to create tender, juicy meatballs bursting with flavor. Perfect for special occasions or a high-end dinner, these meatballs are easy to prepare and can be served with your favorite sauces or sides.
Equipment
- Mixing bowl
- Baking sheet or frying pan
- Meatball scooper or spoon
- Oven (if baking)
- Skillet (if pan-frying)
- Measuring spoons and cups
- Knife and cutting board
Ingredients
- 1 lb 450g Wagyu ground beef
- 1/2 cup breadcrumbs or panko for a lighter texture
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic minced
- 2 tablespoons finely chopped fresh parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon salt adjust to taste
- 1/4 teaspoon black pepper
- 1/4 cup milk for soaking breadcrumbs
- Olive oil for pan-frying, if applicable
Instructions
- Preheat the oven to 375°F (190°C) if baking, or heat a skillet over medium heat if pan-frying.
- Combine breadcrumbs and milk in a small bowl and let them soak for about 5 minutes.
- In a large mixing bowl, combine the Wagyu beef, soaked breadcrumbs, Parmesan cheese, egg, garlic, parsley, oregano, salt, and pepper.
- Mix the ingredients gently with your hands or a spoon until well combined, being careful not to overmix, which can result in dense meatballs.
- Form the meatballs by scooping about 1-1.5 tablespoons of the mixture and rolling them between your palms to form uniform balls.
- Cooking methods:Baking: Place the meatballs on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until they are browned and cooked through.
- Pan-frying: Heat a tablespoon of olive oil in a skillet over medium heat, and cook the meatballs in batches, turning them occasionally until they are browned and fully cooked, about 10-12 minutes.
- Serve with your favorite dipping sauce, pasta, or a side salad. Enjoy!
Notes
For extra flavor, you can add a splash of Worcestershire sauce or soy sauce to the meat mixture.
If you'd like a crispier exterior, opt for pan-frying rather than baking.
Storage: Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat thoroughly before serving.
For a gluten-free version, substitute the breadcrumbs with gluten-free panko or ground oats.