Wagyu Meatballs Roasted Pork Belly Recipe

Mix and form

In a large bowl combine panko and milk, let soak 2 minutes. Add ground wagyu, egg, minced garlic, parsley, grated Parmesan, salt, and pepper. Gently mix with your hands or a spoon until just combined — do not overwork. Portion into 12 equal portions (about 1.25 oz each) and roll into tight balls. Refrigerate on a tray while preparing other components, 15 minutes to firm.

Sear and finish

Heat a large skillet over medium-high heat and add neutral oil. When shimmering, add meatballs in a single layer (work in batches if needed) and sear on all sides until brown, about 6–8 minutes total. Remove and set aside. Reserve 1–2 tablespoons pan juices for the sauce.

Preheat oven to 400°F (200°C). Score the pork belly skin lightly in a crosshatch (if skin-on) and pat completely dry with paper towels. Rub pork belly with olive oil, then season all over with kosher salt, black pepper and garlic powder. Place skin-side up on a wire rack set in a roasting pan.

Roast in the preheated oven for 30–40 minutes until the skin is crisp and the meat reaches 165°F (74°C). If skin is not yet crisp, finish under a hot broiler for 2–4 minutes, watching carefully to avoid burning. Let rest 10 minutes, then slice into 1/2-inch thick pieces.

In a medium saucepan heat 2 tbsp extra-virgin olive oil over medium heat. Add sliced garlic and chopped shallot and sweat until translucent and fragrant, 2–3 minutes, taking care not to brown the garlic.

Add tomato paste and cook 1 minute, then stir in crushed tomatoes, smoked paprika, dried oregano, sugar, salt and pepper. Bring to a gentle simmer, reduce heat to low and simmer uncovered 12–15 minutes to thicken and concentrate flavor.

Stir in the reserved pan juices from the meatball sear and shredded smoked provolone. Stir until cheese is melted and incorporated into the sauce, creating a rich, smoky, garlicky pomodoro. Taste and adjust seasoning. Fold in torn basil just before serving.

If sauce is too thick, add 1–2 tablespoons water or stock to reach desired consistency.

Place peeled and cubed Yukon Gold potatoes in a pot and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a boil, then simmer until fork-tender, about 12–15 minutes. Drain thoroughly.

Return potatoes to the hot pot off heat. Add butter and mash until mostly smooth. Warm the heavy cream and add gradually while mashing until creamy. Stir in white truffle oil, remaining salt and pepper. Keep warm.

Preheat a cast-iron grill pan or outdoor grill to high/char temperature. Lightly brush meatball surfaces and pork belly slices with olive oil.

Place pork belly slices and meatballs on the hot grill/grill pan and char briefly 1–2 minutes per side to get good color and a light smoky char. Remove and let rest 1–2 minutes.

To plate: Spoon a generous portion of truffle Yukon Gold mashed potatoes onto each plate. Arrange sliced roasted pork belly alongside. Nestle 6 wagyu meatballs on the sauce or pour the smoked provolone pomodoro down the center and place meatballs into the sauce. Spoon extra sauce over meatballs and drizzle a little sauce around the plate for presentation.

Garnish with microgreens or chopped parsley and a light dusting of finely grated Pecorino or Parmesan. Serve immediately.