Snake River Farms Wagyu Meatballs Recipe
sage mushroom sauce and san marzano marinara
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Ingredients
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Wagyu Meatballs
Sage Mushroom Sauce
San Marzano Marinara
Method
Wagyu Meatballs
- 1
Prepare the Meatball Mixture
In a large mixing bowl, combine the Wagyu ground beef, Panko breadcrumbs, egg, parsley, minced garlic, chopped onion, salt, and black pepper. Mix until well combined but do not overwork the meat.
- 2
Form the Meatballs
Using your hands, form the mixture into meatballs, about 1.5 inches in diameter. Place them on a parchment-lined baking sheet.
- 3
Cook the Meatballs
In a large skillet, heat olive oil over medium heat. Add the meatballs to the skillet and brown on all sides, about 8-10 minutes. Remove from the skillet and set aside.
Sage Mushroom Sauce
- 4
Sauté the Mushrooms
In the same skillet used for the meatballs, add 1 tablespoon of olive oil. Once hot, add the sliced mushrooms and sauté until they are golden brown, about 5-7 minutes.
- 5
Add Sage and Cream
Stir in the chopped sage and cook for another minute. Then, pour in the heavy cream, stirring to combine. Season with salt and black pepper. Let simmer for 5 minutes until the sauce thickens slightly.
San Marzano Marinara
- 6
Prepare the Marinara Sauce
In a separate saucepan, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- 7
Add Tomatoes and Seasonings
Add the crushed San Marzano tomatoes, dried oregano, salt, and black pepper to the saucepan. Stir to combine and let it simmer for 15 minutes, allowing the flavors to meld.
- 8
Finish with Fresh Basil
Just before serving, stir in the chopped fresh basil for added flavor.
Combine and Serve
- 9
Combine Everything
Add the browned meatballs to the sage mushroom sauce, coating them well. Let them simmer together for an additional 5 minutes.
- 10
Serve
Serve the meatballs warm with the San Marzano marinara sauce drizzled on top. Enjoy!