Wagyu Meatballs for Beginners: Easy Step-by-Step Guide
Looking for a crowd-pleaser? Wagyu Meatballs are perfect for parties, weeknights, or cozy dinners. Discover the step-by-step recipe.
Ingredients
- 1 pound ground wagyu beef A5 grade recommended
- ½ cup fresh breadcrumbs or panko for lighter texture
- ¼ cup whole milk
- 1 large egg beaten
- ¼ cup freshly grated Parmigiano-Reggiano cheese
- 2 cloves garlic minced
- 2 tablespoons fresh Italian parsley finely chopped
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons high-quality olive oil for cooking
Instructions
Step 1: Prepare the Panade
- Combine breadcrumbs with milk in a small bowl, allowing the mixture to absorb for 5 minutes. This creates a panade that keeps your meatballs incredibly moist and tender.
Step 2: Mix the Base
- The ground wagyu beef, soaked breadcrumb mixture, beaten egg, grated cheese, chopped garlic, and fresh herbs should all be gently combined in a large bowl. Pro Tip: Use your hands to mix, but work quickly and gently to prevent overworking the premium meat.
Step 3: Season Thoughtfully
- Add salt, pepper, and any additional seasonings to the wagyu mixture. Taste-test by cooking a small portion in a skillet before forming all the meatballs.
Step 4: Form Uniform Portions
- Using a cookie scoop or your hands, form the mixture into 1.5-inch diameter meatballs. This recipe should yield about 12–14 meatballs.
Step 5: Sear to Perfection
- In a cast-iron skillet, heat the olive oil over medium-high heat. Sear the meatballs on all sides until golden brown, approximately 2-3 minutes per side.
Step 6: Finish Cooking
- Reduce heat to medium-low and continue cooking for 8-10 minutes, turning occasionally, until internal temperature reaches 130°F for medium-rare or 140°F for medium doneness.
Notes
Nutritional Information
Per Serving (3 meatballs):- Calories: 285
- Protein: 24g
- Total Fat: 18g
- Saturated Fat: 8g
- Cholesterol: 95mg
- Sodium: 420mg
- Carbohydrates: 4g
- Iron: 15% Daily Value