Polpette - Wagyu Meatballs 4 Pcs Recipe
Traditional Meat Balls slowly cooked in Tomato Sugo & served with Toasted Ciabatta
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Ingredients
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Wagyu Meatballs
Tomato Sugo
Toasted Ciabatta & Garnish
Method
Wagyu Meatballs
- 1
Prepare mixture
In a small bowl combine the plain breadcrumbs and whole milk; let soak for 5 minutes until moistened (panade). In a large mixing bowl add the ground Wagyu, soaked breadcrumbs, grated Parmesan, minced garlic, finely chopped onion, chopped parsley, egg, sea salt and freshly ground black pepper. Mix gently with your hands or a spoon until just combined — avoid overworking to keep meatballs tender (about 20–30 strokes).
- 2
Portion and shape
Divide the mixture into four equal portions (approximately 100 g each). Wet your hands lightly with water and roll each portion into a smooth ball, compressing gently to hold shape. Place formed meatballs on a tray and refrigerate for 15 minutes to firm up (this helps them hold together during cooking).
- 3
Brown meatballs
Heat a large heavy skillet over medium-high heat and add 2 tablespoons extra-virgin olive oil. When shimmering, add the meatballs and brown on all sides, turning carefully with tongs or a spatula so they develop an even golden crust — about 2–3 minutes per side. Remove browned meatballs to a plate and reserve any fond in the pan.
Tomato Sugo
- 4
Sweat aromatics
In the same skillet (wipe out only if burnt bits are excessive, otherwise keep fond), reduce heat to medium and add 1 tablespoon olive oil and 10 g butter. Add the smashed garlic clove and sauté 30 seconds until fragrant, then add the finely diced yellow onion. Cook, stirring occasionally, until translucent and soft — about 5–7 minutes. Remove and discard the smashed garlic clove.
- 5
Deglaze and build sauce
Add the dry white wine (or stock) to deglaze the pan, scraping up brown bits, and simmer 1–2 minutes to reduce slightly. Stir in tomato paste and cook 1 minute to caramelize. Add the crushed tomatoes, dried oregano, torn basil leaves, and granulated sugar. Season with 3 g salt and 1/2 teaspoon freshly ground black pepper. Bring to a gentle simmer.
- 6
Finish with meatballs
Gently nestle the browned Wagyu meatballs into the simmering sugo so they are partially submerged. Reduce heat to low, cover partially with a lid, and simmer very gently for 18–25 minutes until meatballs are cooked through (internal temperature ~70°C / 160°F) and sauce has melded. Spoon sauce over meatballs occasionally. Taste and adjust seasoning with additional salt or a pinch more sugar if needed. Discard the basil stems (if any) and stir in a few torn fresh basil leaves just before serving.
Toasted Ciabatta & Garnish
- 7
Toast ciabatta
Preheat oven to 200°C (390°F) or set a grill/broiler to medium-high. Brush each ciabatta slice lightly with olive oil and melted butter on both sides. Place on a baking sheet and toast in the oven for 5–7 minutes, flipping halfway, until crisp and golden at the edges. Alternatively, grill on a hot pan for 1–2 minutes per side.
- 8
Plate and finish
Place two toasted ciabatta slices on each plate (for 4 meatballs total across two plates if serving 2; adjust per serving). Gently spoon warm tomato sugo onto the toast, place each Wagyu meatball on top, and finish with a light drizzle of extra-virgin olive oil, shaved Parmesan, and a fresh basil leaf per meatball. Serve immediately so toast remains crisp while meatballs are hot.