Berkshire Pork & Wagyu Beef Meatballs Recipe

Prepare mix

In a large bowl combine ground Berkshire pork, ground Wagyu beef and finely chopped or ground foie gras. Add the bread crumbs and pour the milk over the crumbs; let sit 3 minutes to hydrate.

Aromatics & seasoning

Stir in the minced shallot, minced garlic, chopped fennel fronds, chopped parsley, egg, kosher salt and black pepper. Mix gently with your hands or a spoon until just combined; avoid overworking to keep meatballs tender.

Portion

Portion the mixture into even meatballs (about 1.25 oz / 35 g each). This recipe makes roughly 18–20 small meatballs (serves 4). Roll each into a tight ball and place on a tray lined with parchment.

Chill briefly

Cover and chill the meatballs for 20–30 minutes in the fridge to help them hold their shape while cooking.

Sear and finish

Heat a large skillet over medium-high heat and add 3 tablespoons neutral oil. When the oil is shimmering, sear meatballs in batches without crowding, 1.5–2 minutes per side until golden brown all over. After searing all meatballs, reduce heat to medium-low, add 1/4 cup water or stock to the pan, cover and steam for 4–5 minutes to cook through (internal temp ~70–72°C / 160–165°F). Remove meatballs and keep warm.

Sweat aromatics

In a medium saucepan melt 2 tablespoons unsalted butter over medium heat. Add the thinly sliced fennel and diced yellow onion and cook gently, stirring occasionally, until translucent and very soft, about 8–10 minutes. Add the minced garlic and cook 30 seconds more.

Make roux

Push the softened vegetables to the side, add 1 tablespoon flour and cook, stirring, 1 minute to remove the raw flour taste.

Simmer

Gradually whisk in 1 cup chicken or vegetable stock, scraping any fond from the pan. Bring to a gentle simmer and cook 6–8 minutes until the fennel is very tender and the sauce has slightly thickened.

Finish and blend

Stir in 1/2 cup heavy cream, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 teaspoon lemon juice. Use an immersion blender (or transfer to a blender in batches) and puree until smooth and silky. Taste and adjust seasoning. Keep warm over very low heat, stirring occasionally.

Chop and mix

Finely chop the parsley, cilantro (if using) and oregano. In a bowl combine the herbs with 2 teaspoons minced garlic, 2 tablespoons red wine vinegar, 4 tablespoons extra-virgin olive oil, 1/4 teaspoon crushed red pepper, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and 1/2 teaspoon lemon zest (optional). Stir well and let rest at room temperature for 15–30 minutes to allow flavors to marry.

Adjust

Taste and adjust acid, salt or oil to preference. If preparing ahead, refrigerate and bring to room temperature before serving.

Spread a generous spoonful (about 2–3 tablespoons) of warm fennel soubise onto each plate as a base.

Arrange 4–5 meatballs on top of the soubise. Spoon a little chimichurri over the meatballs (about 1 tablespoon per portion) or serve it on the side for guests to add more.

Finish with a few microgreens or fennel fronds, and a light sprinkle of sea salt flakes. Serve immediately.