Wagyu Meatballs Recipe
smoked provolone cheese, truffle oil, rich garlic pomodoro sauce yukon gold mashed potatoes, char – grilled
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Ingredients
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Wagyu Meatballs
Garlic Pomodoro Sauce
Yukon Gold Mashed Potatoes
Finishing & Garnish / Char-grill
Method
Wagyu Meatballs
- 1
Prepare meatball mixture
In a large bowl, combine panko breadcrumbs and 3 tbs whole milk; let sit 3–5 minutes until soaked. Add ground wagyu, grated parmesan, minced garlic, chopped parsley, beaten egg, salt, and pepper. Gently mix with your hands or a spatula until just combined — avoid overworking to keep meatballs tender.
- 2
Portion and stuff
Divide the mixture into 8 equal portions (about 2 oz each). Flatten each portion in your palm, place a small piece of smoked provolone in the center, and carefully enclose the cheese, rolling into a tight ball. Repeat until all meatballs are formed.
- 3
Sear meatballs
Heat a large ovenproof skillet over medium-high heat and add 2 tbs neutral oil. When shimmering, add meatballs, seaming side down, and sear 1.5–2 minutes per side until well browned on all sides (work in batches if needed).
- 4
Finish in sauce
Once seared, transfer meatballs to the pan with the prepared garlic pomodoro sauce (see sauce directions) and spoon sauce over them. Reduce heat to gentle simmer, cover partially, and cook 12–15 minutes until meatballs reach an internal temperature of 145–155°F (63–68°C) and cheese inside is melted.
- 5
Truffle oil finish
After removing from heat, drizzle 1 tsp white truffle oil over the meatballs and gently toss or spoon to coat. Taste and adjust seasoning with coarse sea salt if needed.
Garlic Pomodoro Sauce
- 6
- 7
Build sauce
Stir in tomato paste and cook 1 minute. Add crushed San Marzano tomatoes, dried oregano, red pepper flakes (if using) and 1 tsp salt. Bring to a simmer, reduce heat to low, and cook gently 15–20 minutes, stirring occasionally, until slightly thickened.
- 8
Finish sauce
Turn off heat, stir in 1 tbs unsalted butter and torn fresh basil to round out acidity and add gloss. Adjust salt to taste. Keep sauce warm and transfer to the skillet used for searing meatballs if needed, nestling seared meatballs into the sauce to finish cooking.
Yukon Gold Mashed Potatoes
- 9
- 10
Mash and season
Drain potatoes thoroughly and return to the warm pot over low heat for 1 minute to evaporate excess moisture. Add 2 tbs unsalted butter, warmed 1/2 cup whole milk, roasted or sautéed garlic, 3/4 tsp salt and 1/4 tsp pepper. Mash with a potato masher or ricer until smooth and creamy. Keep warm until plating.
Finishing & Char-grill
- 11
Char-grill (optional)
To achieve the described char-grilled finish: heat a cast-iron grill pan or outdoor grill to high. Lightly brush meatballs or the finished plated meatballs with 1 tsp extra-virgin olive oil. Place meatballs on the hot grill or grill pan for 30–45 seconds per side to develop a light char — watch closely to avoid burning. Alternatively, briefly place under a very hot broiler for 1–2 minutes.
- 12
Plate and garnish
Spoon a bed of Yukon Gold mashed potatoes onto each plate. Nestle 4 meatballs (or desired portion) in garlic pomodoro sauce alongside or atop the potatoes. Drizzle any remaining sauce over the meatballs, finish with a light sprinkle of chopped parsley and a pinch of coarse sea salt. Serve immediately.