Wagyu Meatball* Recipe

soak breadcrumbs

Place the fresh breadcrumbs in a bowl and pour 1/4 cup whole milk over them. Let sit 5 minutes until milk is absorbed and mixture is moistened.

mix meatball ingredients

In a large bowl combine ground wagyu, soaked breadcrumbs, egg, 1/2 cup grated parmesan, 2 tsp minced garlic, 2 tbsp chopped parsley, 1 tsp dried oregano, 1 tsp salt and 1/2 tsp black pepper. Mix gently with your hands until just combined — avoid overworking to keep meatballs tender.

shape meatballs

Portion mixture into 12 equal pieces (about 1.5 oz / 42 g each). Roll gently into tight balls and set on a tray lined with parchment.

sear meatballs

Heat 2 tbsp olive oil in a large skillet over medium-high heat. Working in batches if needed, sear meatballs 1.5–2 minutes per side until a brown crust forms (they will not be fully cooked). Transfer seared meatballs to a plate.

sauté aromatics

In the same skillet used for searing (add 1 tbsp olive oil if needed) reduce heat to medium. Add chopped shallot and sliced garlic and cook 1–2 minutes until softened and fragrant, stirring to avoid browning the garlic.

add tomatoes

Pour in the canned San Marzano tomatoes, crush them with a spoon or use a potato masher to break up large pieces. Add torn basil leaves, 1 tsp salt, 1/2 tsp black pepper and 1/4 tsp sugar if tomatoes taste acidic.

simmer with meatballs

Return seared meatballs to the skillet, nestling them into the tomato sauce. Bring sauce to a gentle simmer, then reduce heat to low. Cover partially and simmer 18–22 minutes until meatballs are cooked through (internal temperature 160°F / 71°C) and sauce has slightly thickened. Taste and adjust seasoning.

blend pesto

In a food processor combine 1 cup packed basil, 1/4 cup toasted pine nuts, 1/4 cup grated parmesan, 1 garlic clove, 1 tsp lemon juice, 1/4 tsp salt and 1/4 tsp black pepper. Pulse while streaming in 1/4 cup olive oil until you reach a smooth-to-slightly textured pesto. Scrape down sides and taste; adjust salt or lemon as needed.

reserve

Spoon 2–3 tablespoons of pesto aside for plating and refrigerate any leftovers covered for up to 2 days.

crisp prosciutto

Preheat oven to 400°F (200°C). Arrange prosciutto slices on a parchment-lined sheet tray, not overlapping. Bake 8–10 minutes until edges are crisp and prosciutto is dry and brittle. Remove and let cool; break into shards for garnish.

toast crostini

Brush baguette slices lightly with 1 tbsp olive oil on both sides and arrange on a baking sheet. Toast in the 400°F oven 6–8 minutes, flipping once, until golden and crisp.

rub with garlic

As soon as crostini come from the oven, rub the cut side of the halved garlic clove over the warm toasts to impart a subtle garlic flavor.

plate and garnish

Spoon a shallow pool of San Marzano tomato sauce onto each serving plate. Nestle 3 meatballs on top (or portion as desired). Dot each plate with a spoonful of pesto. Place 1–2 shards of crispy prosciutto over the meatballs, sprinkle shaved parmesan, and garnish with torn basil leaves. Serve garlic crostini alongside for scooping.