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wagyu meatballs recipe

Juicy Homemade Wagyu Meatballs Recipe

Juicy and tender Wagyu meatballs made with a simple panade, gently mixed and cooked to perfection. Rich flavor, soft texture, and easy step-by-step instructions for perfect results every time.
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Prep Time 15 minutes
Cook Time 20 minutes
0 minutes
Total Time 35 minutes
Servings: 6
Course: Appetizer, Dinner, Main Course
Cuisine: American, Italian
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Wagyu ground beef (80:20) Use high-quality Wagyu for best flavor
  • 1/2 cup Fresh breadcrumbs or panko Helps keep meatballs soft
  • 1/4 cup Whole milk For panade, moisture lock
  • 1 large Egg Binding ingredient
  • 1/2 cup Grated Parmesan cheese Adds depth and saltiness
  • 1 small Shallot minced Fine mince for even flavor
  • 2 cloves Garlic minced Fresh garlic recommended
  • 2 tbsp Fresh parsley chopped Adds brightness
  • 1 tsp Kosher salt Adjust to taste
  • 1/2 tsp Black pepper Freshly ground preferred
  • 1/2 tsp Dried oregano optional Extra herb flavor
  • 1 tsp Worcestershire sauce optional Boosts umami
For the Sauce
  • 24 oz Marinara sauce Use a clean, bright tomato sauce
  • 2 tbsp Olive oil or avocado oil For browning

Equipment

  • Large mixing bowl
  • Cast iron skillet or large sauté pan
  • Baking sheet for oven method
  • Meat thermometer
  • Small scoop or spoon

Method
 

  1. Prepare the Panade: In a small bowl, mix breadcrumbs and milk. Let sit for 5 minutes until it forms a paste.
  2. Combine Ingredients: In a large bowl, add the Wagyu beef, egg, Parmesan, shallot, garlic, parsley, salt, pepper, and the soaked breadcrumbs.
  3. Mix Gently: Use your hands to combine the mixture. Mix only until just combined—do not overwork the meat or it will become tough.
  4. Shape: Roll the mixture into 1.5-inch meatballs. If the meat sticks, lightly wet your hands with water.
  5. Sear: Heat olive oil in a large skillet over medium heat. Brown the meatballs for 4-5 minutes, turning until a crust forms on all sides.
  6. Simmer: Pour the marinara sauce into the skillet. Reduce heat to low, cover, and simmer for 10-15 minutes until the internal temperature reaches 160°F.
  7. Serve: Serve warm over spaghetti, polenta, or in a toasted roll.

Notes

  • Keep it Cold: Keep the Wagyu beef in the fridge until the very moment you are ready to mix to prevent the fat from melting too early.
  • Don't Overcrowd: When searing, work in batches if necessary so the meatballs brown instead of steaming.
  • Storage: Store leftovers in an airtight container for up to 3 days in the fridge.