Wagyu Meatballs Recipe

Prepare aromatics

Finely chop the fennel bulb and onion. Mince the garlic. In a small skillet over medium heat, warm 1 tablespoon olive oil and sauté the chopped fennel and onion just until softened, about 3–4 minutes. Remove from heat and let cool to room temperature.

Make breadcrumb soak

In a small bowl, combine the fresh breadcrumbs and milk; let sit for 5 minutes until the crumbs absorb the milk and become a loose paste.

Combine meatball mixture

In a large bowl, add the ground wagyu, ground pork, cooled fennel-onion mixture, minced garlic, grated Parmesan, chopped parsley, egg, breadcrumb mixture, dried oregano, kosher salt, and black pepper. Using clean hands or a spatula, gently combine until just evenly mixed — avoid overworking to keep meatballs tender. The mixture should hold together when pressed; if too wet, add 1–2 tablespoons more breadcrumbs.

Portion and shape

Portion the mixture into 1 1/4-inch meatballs (roughly 1.5 ounces / 40–45 g each) using a spoon or scoop. Roll between your palms to form smooth, compact balls. You should get about 18–20 meatballs.

Brown meatballs

Heat a large sauté pan over medium-high heat and add 1 tablespoon olive oil. Working in batches to avoid crowding, add meatballs and brown on all sides, about 6–8 minutes total per batch, turning gently with tongs or a spatula. They do not need to be fully cooked through — just well browned. Transfer browned meatballs to a plate lined with paper towel.

Start the sauce

In a large heavy-bottomed saucepan or deep skillet, heat 2 tablespoons extra-virgin olive oil over medium heat. Add the minced shallot and sliced garlic and sauté until translucent and fragrant, about 2–3 minutes, being careful not to brown the garlic.

Build tomato base

Add the tomato paste and cook, stirring, for 1 minute to deepen the flavor. Crush the canned San Marzano tomatoes by hand into the pan (or crush in a bowl and add), including their juices. Add the chicken or beef stock, crushed red pepper flakes, sugar (if using), kosher salt, and black pepper. Stir to combine.

Simmer and finish

Bring the sauce to a gentle simmer, then reduce heat to low. Add the browned meatballs to the sauce, nestling them so they are partially submerged. Cover the pan partially (lid ajar) and simmer gently for 20–25 minutes, turning the meatballs once halfway through, until they are cooked through (internal temperature 160°F/71°C) and the sauce has thickened slightly. Taste and adjust seasoning with more salt or pepper if needed. Stir in the fresh basil leaves in the last 2 minutes of cooking.

Remove meatballs to a serving dish and spoon sauce over them, or serve meatballs and sauce over cooked pasta or with crusty bread. Garnish with freshly grated Parmesan and chopped parsley. Serve hot.