Wagyu Beef Meatballs Recipe

Prepare meatball mix

In a large bowl, soak the plain breadcrumbs with whole milk for 2 minutes until softened. Add the ground wagyu, beaten egg, 1/4 cup grated Parmesan, minced shallot, minced garlic, chopped parsley, Kosher salt, and freshly ground black pepper. Mix gently with your hands or a spatula until just combined — avoid overworking to keep meatballs tender.

Portion and rest

Portion the mixture into 12 equal portions (about 1.5 ounces/each) and gently roll into smooth balls. Place on a tray, cover loosely with plastic wrap, and refrigerate for 20–30 minutes to firm up (this helps them hold shape while searing).

Sear and finish

Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add meatballs in a single layer without crowding (work in batches). Sear for 2–3 minutes per side, rotating to brown evenly until a deep brown crust forms. Transfer seared meatballs to a baking sheet and finish in a 350°F (175°C) oven for 6–8 minutes for medium doneness (internal temperature ~135–140°F). Rest 5 minutes before serving.

Prepare risotto

If using freshly made risotto, spread it on a tray and chill until firm, at least 1 hour (or refrigerate overnight). Stir in 1/4 cup grated Parmesan to help bind if the risotto is loose.

Form arancini

With damp hands, scoop approx. 3 tablespoons of chilled risotto, flatten into a disk, place one Parmesan cube in the center, and mold the risotto around the cube to form a tight ball (about 1.5–2 inches diameter). Repeat to make 12 arancini. Keep chilled on a tray until ready to bread.

Set up breading station

Place flour in one shallow bowl, beaten eggs in a second bowl, and panko breadcrumbs in a third bowl. Season panko with 1 teaspoon fine sea salt and stir to combine.

Bread arancini

Working one at a time, dredge each risotto ball in flour (shake off excess), dip in beaten egg, then roll in panko until completely coated. Place on a tray and chill for 10–15 minutes to help coating adhere.

Fry until golden

Heat 2 cups neutral oil in a heavy pot or deep skillet to 350°F (175°C). Fry arancini in batches, turning gently, until golden brown and heated through, 3–4 minutes. Transfer to a wire rack or paper towel-lined tray and keep warm in a low oven (200°F / 95°C) while frying remaining batches.

Fry parsley leaves

Heat 1/2 cup neutral oil in a small saucepan to 325°F (160°C) — oil should be hot but not smoking. Working in small batches, fry parsley leaves for 8–12 seconds until crisp but still bright green. Remove with a slotted spoon and drain on paper towels. Immediately season with 1/4 teaspoon fine sea salt.

Make aioli

In a small bowl, whisk together mayonnaise, lemon juice, minced garlic, Dijon mustard, white truffle oil, salt, and black pepper until smooth. Taste and adjust acidity or truffle intensity as desired (add up to 1/2 tsp more truffle oil sparingly). Chill until ready to serve.

On each plate, place 2 seared wagyu meatballs and 3 parmesan-stuffed risotto balls. Spoon or pipe a small pool of truffle aioli alongside. Garnish with several pieces of crispy parsley and a light dusting of extra grated Parmesan over the arancini and meatballs. Serve immediately with optional lemon wedges on the side for a bright finish.