Wagyu Meatballs Recipe
whipped ricotta, marinara, red pepper flakes, toasted garlic bread
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Ingredients
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Wagyu Meatballs
Marinara Sauce
Whipped Ricotta
Toasted Garlic Bread
Garnish & Finishing
Method
Wagyu Meatballs
- 1
Make the panade and combine
In a small bowl, soak the breadcrumbs with the milk until fully absorbed (about 5 minutes). In a large bowl, combine the soaked breadcrumbs, ground Wagyu, egg, grated Parmesan, chopped parsley, minced garlic, salt, and black pepper. Gently mix with your hands or a fork until just combined — do not overwork the meat.
- 2
Portion and shape
Portion the mixture into roughly 1.5-ounce (about 1.5-inch) meatballs — you should get about 20–24 meatballs from 1 lb. Lightly roll between your palms to form compact spheres, then place onto a tray or cutting board lined with parchment.
- 3
Sear the meatballs
Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. When shimmering, add meatballs in a single layer without crowding (work in batches if necessary). Cook, turning occasionally, until browned on most sides, about 6–8 minutes total per batch. They do not need to be fully cooked through — searing is to build color and flavor.
- 4
Transfer to sauce
Using a slotted spoon, transfer seared meatballs into the simmering marinara sauce (see Marinara section) to finish cooking and absorb flavor. Simmer gently for 12–15 minutes until meatballs reach an internal temperature of 160°F (71°C).
Marinara Sauce
- 5
Sauté aromatics
In a large, deep skillet or saucepan over medium heat, warm 1 tablespoon olive oil. Add the sliced garlic and 1/4 teaspoon crushed red pepper flakes; cook, stirring, until garlic is fragrant and lightly golden (about 1–1.5 minutes) — do not burn.
- 6
Build the sauce
Stir in the tomato paste and cook for 30 seconds, then add the crushed tomatoes. Bring to a gentle simmer, add dried oregano, salt, and black pepper. Reduce heat to low and simmer uncovered for 10 minutes to thicken slightly.
- 7
Finish and keep warm
Stir in the torn basil leaves, adjust seasoning to taste. Keep the sauce at a low simmer; when meatballs from the Sear step are ready, nestle them into the sauce and simmer 12–15 minutes until cooked through.
Whipped Ricotta
- 8
Whip
Place the ricotta, lemon zest, 1 teaspoon olive oil, salt, and pepper in a food processor or blender. Pulse until smooth and airy, about 30–60 seconds. Scrape down sides and pulse once more. Transfer to a small bowl and refrigerate until ready to serve.
Toasted Garlic Bread
- 9
Prepare garlic butter
In a small bowl, combine softened butter, minced garlic, 1 teaspoon olive oil, and 1/4 teaspoon salt until smooth.
- 10
Toast bread
Preheat oven to 425°F (220°C) and arrange bread slices on a baking sheet. Spread the garlic butter evenly on each slice. Toast in the oven until golden and crisp at the edges, about 6–8 minutes. For extra color, broil 30–60 seconds at the end while watching closely.
Assembly & Garnish
- 11
Plate
Spoon a generous smear of whipped ricotta onto the center of a serving platter or individual plates. Ladle warm marinara onto the ricotta to create a shallow pool.
- 12
Add meatballs and finish
Nestle 4–6 warm Wagyu meatballs per person onto the sauce. Drizzle 1 teaspoon olive oil over the meatballs and sprinkle 1/2 teaspoon crushed red pepper flakes evenly. Scatter chiffonade basil over the top.
- 13
Serve with garlic bread
Serve immediately with toasted garlic bread on the side for scooping. Offer extra red pepper flakes at the table if desired.