Wagyu Meatballs Recipe

Soak breadcrumbs

Place the fresh breadcrumbs in a small bowl and pour the 3 tablespoons of whole milk over them. Stir and let sit 5 minutes until the crumbs absorb the milk.

Mix meatball ingredients

In a large bowl combine the ground wagyu, ground pork, soaked breadcrumbs, egg, 1/4 cup grated parmesan, minced garlic, chopped parsley, dried oregano, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Gently mix with your hands or a fork until just combined — avoid overworking to keep meatballs tender.

Form meatballs

Portion the mixture into 18 equal pieces (about 1 ounce/28 g each). Roll each into a compact ball using slightly wet hands to prevent sticking. Place on a rimmed tray and chill in the refrigerator 15 minutes to firm up (optional but helps hold shape).

Sear meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When shimmering, add meatballs in a single layer without crowding (work in batches if necessary). Sear 2 to 3 minutes per side, turning gently to brown all sides — you do not need to cook through. Transfer seared meatballs to a plate while you finish the sauce.

Sweat aromatics

In a wide skillet or saucepan, heat 1 tablespoon extra-virgin olive oil over medium heat. Add the diced half onion and cook 4–5 minutes until translucent. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant, stirring to prevent burning.

Deglaze and build sauce

Stir in 1 tablespoon tomato paste and cook 1 minute. If using, add 2 tablespoons red wine to deglaze the pan, scraping up any browned bits. Let the wine reduce 1–2 minutes.

Simmer

Add the 14 oz crushed tomatoes, 6 torn basil leaves, 1/2 teaspoon sugar (if using), 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir to combine and bring to a gentle simmer. Return the seared meatballs to the sauce, nestling them in so they are partially submerged.

Cook together

Reduce heat to low, cover slightly, and simmer 15–20 minutes, gently turning the meatballs once halfway, until meatballs are cooked through (internal temperature ~160°F/71°C) and the sauce has thickened slightly. Taste and adjust seasoning with salt and pepper as needed.

While the meatballs simmer, combine 1/2 cup whole-milk ricotta, 1/4 cup finely grated parmesan, 1 tablespoon chopped fresh basil, 1/2 teaspoon lemon zest, 1/8 teaspoon salt, and 1/8 teaspoon black pepper in a small bowl. Stir until smooth and refrigerate until ready to serve. Taste and adjust salt or lemon zest for brightness.

Spoon a thin layer of marinara onto a serving platter or individual plates. Arrange warm meatballs on top of the sauce.

Dot or pipe small spoonfuls of the parmesan & basil ricotta around and on top of the meatballs. Sprinkle 2 tablespoons grated parmesan evenly over the dish and garnish with chiffonaded fresh basil leaves.

Serve immediately with crusty bread or crostini to scoop sauce and ricotta.