When we got Wagyu ground beef, we knew there had to be something else we could make that isn't a burger that still brings out the deliciousness that is Wagyu.
So, we made Wagyu meatballs!
This easy recipe can be broken down so you can enjoy the meatballs on their own, in your favourite tomato sauce over a bed of pasta, or however else you want to enjoy these juicy meatballs!
San Marzano Sauce
This San Marano tomato sauce is adapted from Two Kooks. It's a delicious, sweet tomato sauce that is super easy to prepare. Already have your own go to sauce? Click here to jump to the Wagyu meatballs!
- 2 Cans of San Marzano tomatoes (796ml/can)
- 4 tbsp Extra virgin olive oil
- 2 Medium yellow onions, diced
- 6 - 8 Cloves of garlic (as little or as much as you'd like), minced
- 2 tsp Salt
- Basil to taste and garnish
- Large pot
- Immersion blender or blender
- Heat the olive oil in large pot on medium heat. Add the onions and sauté until translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Squish the tomatoes into the pot with your hands and remove the stem. Add the puree from the cans and salt.
- Stir well and bring the sauce to a boil. Once it's boiling, bring it to a simmer for 45-60 minutes or until it reaches your preferred consistency, stir occasionally.
- Remove it from the heat, taste and adjust any seasoning and add in basil to your liking. Depending on the consistency you like, you can puree it with an immersion blender or regular blender.
These Wagyu meatballs are unbelievably easy to make! Just be sure not to over handle them, you don't want the fat to melt in your hands. Adjust the seasoning as much as you'd like, but we recommend easy seasoning to really enjoy the Wagyu. We let these meatballs simmer with the tomato sauce so the sauce collects the delicious fat from the meatballs.
- 1lb Brant Lake Wagyu ground beef, defrosted
- 1 tbsp Salt
- 1 tbsp Pepper
- Any other herbs of your choice
- 2 tbsp Low smoke point oil (grapeseed and avocado oil are great)
- Medium mixing bowl
- Receive your special Bessie Box delivery with your Brant Lake Wagyu! Defrost your ground beef overnight and keep it chilled until you're ready to use it.
- In a medium mixing bowl, mix together the ground beef and your seasonings. Use a spoon to avoid over handling and do not over mix.
- Shape them into 2" balls (or whatever size you prefer). Do not overhandle. Keep it chilled while the sauce cooks.
- Over a medium to medium-high heat, heat the oil. Sear the meatballs, turning them to get an even sear. Do not cook through.
- Once you have a nice sear on the meatballs then drop it into your tomato sauce to simmer about 15 minutes before the sauce is done. The sauce will continue to cook the meatballs. The meatballs will be done when they reach an internal temperature of 165F. Don't be afraid to slightly undercook them if you prefer, it's much better than overcooked!
- Serve over your favourite type of pasta and spoon more sauce over it to your liking. Drizzle with olive oil and garnish with basil (and cured egg yolk if you want to go all out).
Want to try Wagyu Meatball recipe yourself? Grab your premium Alberta Wagyu here!