Wagyu Meatball Recipe

Hydrate breadcrumbs

Place panko breadcrumbs in a medium bowl and pour the whole milk over them. Let sit 5 minutes until absorbed.

Mix meatball ingredients

Add ground wagyu, egg, grated Parmesan, minced garlic, chopped parsley, chopped oregano, salt, and pepper to the bowl with hydrated breadcrumbs. Using clean hands, gently combine until just incorporated — avoid overworking to keep meatballs tender.

Form meatballs

Shape the mixture into 12 equal meatballs (about 1.5 ounces / 40–45 g each). Place on a parchment-lined tray and refrigerate 10–15 minutes to firm up (this helps them hold shape while searing).

Sear meatballs

Heat 2 tablespoons olive oil in a large heavy skillet over medium-high heat. Add meatballs in a single layer, not overcrowding the pan, and sear on all sides until a deep brown crust forms, about 8–10 minutes total, turning gently with tongs. They do not need to be fully cooked through — they will finish in the sauce. Transfer browned meatballs to a plate.

Sweat aromatics

In the same skillet used to sear the meatballs (wipe excess fat leaving browned fond), add 2 tablespoons olive oil over medium heat. Add diced onion and cook, stirring occasionally, until translucent (6–8 minutes). Add sliced garlic and cook 45–60 seconds until fragrant but not browned.

Build sauce

Stir in tomato paste and cook 1 minute. Add crushed tomatoes, red pepper flakes, sugar (if using), salt, and pepper. Bring to a gentle simmer, scraping up browned bits from the pan.

Finish meatballs in sauce

Return seared meatballs to the skillet, nestling them into the sauce. Reduce heat to low, cover partially, and simmer 15–18 minutes until meatballs register 155–160°F (if using a thermometer) and sauce thickens slightly. Stir in torn basil leaves in the final 2 minutes.

Whip ricotta

Place ricotta, softened cream cheese, lemon zest, lemon juice, olive oil, salt, and pepper in a food processor or blender. Pulse until smooth and airy, about 30–45 seconds. Scrape down the sides and pulse again to desired creaminess. Transfer to a small bowl and refrigerate until serving.

Prepare garlic butter

Preheat oven to 400°F (200°C). In a small bowl, combine softened butter, minced garlic, chopped parsley, grated Parmesan (if using), and salt until well mixed.

Assemble and bake

Slice the baguette lengthwise or into 1-inch slices. Spread garlic butter evenly on cut sides, place on a baking sheet, and bake until golden and crisp at the edges, 8–10 minutes. For extra browning, broil 1–2 minutes, watching carefully.

Spoon a generous smear of whipped ricotta on each plate or on a family-style platter. Ladle warm tomato sauce and 3 meatballs per serving over the ricotta (or arrange meatballs on top and spoon sauce).

Place slices of garlic bread alongside. Drizzle a little extra-virgin olive oil over the plated meatballs and ricotta, scatter thinly sliced basil leaves, and finish with a crack of freshly ground black pepper.

Serve hot. Leftover sauce and meatballs refrigerate up to 3 days; reheat gently on the stovetop.