Wagyu Meatballs Recipe

Soak breadcrumbs

Place the breadcrumbs in a small bowl and pour the milk over them. Stir and let sit 5 minutes until the crumbs absorb the milk and become a loose paste.

Combine aromatics

In a medium bowl, combine the minced garlic, minced shallot, chopped parsley, grated Parmesan, salt, pepper, and ground fennel (if using). Mix briefly to distribute evenly.

Add wagyu and binder: Add the ground wagyu and the soaked breadcrumb mixture and the egg to the bowl with the aromatics. Using clean hands or a sturdy spoon, gently mix until ingredients are just combined. Do not overwork — mix until uniform but still tender, about 20–30 gentle strokes.

Portion meatballs: Using a small cookie scoop or tablespoon, portion the mixture into roughly 1.25–1.5 inch meatballs (yielding about 18–20 meatballs from 1 lb). Roll each portion briefly between your palms to form even balls; avoid compacting them tightly.

Heat oil: In a large nonstick or stainless-steel skillet, heat 1½ tablespoons olive oil over medium-high heat until shimmering but not smoking.

Brown in batches: Add meatballs in a single layer without crowding (work in 2–3 batches). Cook, turning occasionally, until a deep brown crust develops on all sides, about 8–10 minutes per batch. Adjust heat as needed to prevent burning; add remaining ½ tablespoon oil between batches if pan becomes dry.

Deglaze and finish: After browning the last batch, return all meatballs to the pan. Add the beef or chicken stock (about 1/2 cup) to the pan to deglaze, scraping up browned bits with a wooden spoon. Reduce heat to medium-low, cover loosely, and simmer for 6–8 minutes until meatballs are cooked through (internal temperature 160°F/71°C) and sauce has slightly reduced.

Mount with butter and finish: Remove pan from heat and swirl in the tablespoon of butter, if using, to give the pan sauce a glossy finish. Taste and adjust seasoning with a pinch more salt or pepper if needed.

Rest briefly: Transfer meatballs to a serving plate and let rest 2–3 minutes before serving to allow juices to redistribute.

Plate: Spoon any pan sauce over the meatballs. Sprinkle chopped parsley and a light dusting of lemon zest (if using) over the top for brightness.

Serving suggestion: Serve hot as an appetizer or over polenta, mashed potatoes, or a small portion of pasta. Each meatball (assuming 18 per batch) is roughly 140 calories; portion accordingly.