Wagyu Meatballs Recipe

Soak breadcrumbs

In a small bowl, combine panko breadcrumbs and whole milk. Stir and let sit 5 minutes until milk is absorbed and mixture is moistened.

Combine aromatics

In a medium mixing bowl, add the minced shallot, minced garlic, chopped parsley, Dijon mustard, Worcestershire sauce, grated Parmesan, kosher salt and black pepper. Stir to combine.

Mix meatballs

Add the wagyu ground beef and the soaked panko mixture to the bowl with aromatics. Crack in the egg. Using clean hands or a fork, gently fold ingredients together until just combined — do not overwork. Mixture should be tacky but not dense.

Portion

Cover a baking sheet with parchment or lightly oil. Using a small cookie scoop or tablespoon, portion about 1 ounce (yielding roughly 24 meatballs from 1 lb) and roll gently between your palms to form smooth balls. Place on prepared sheet. Chill in refrigerator 15–20 minutes to help them hold shape.

Heat a large nonstick or stainless skillet over medium-high heat. Add 2 tablespoons neutral oil and swirl to coat. When oil shimmers, add meatballs in a single layer without crowding (work in batches if necessary). Cook undisturbed 2–2.5 minutes to develop a brown crust, then gently turn and brown other sides, about 5–7 minutes total until internal temperature reaches 155–160°F (68–71°C). Transfer cooked meatballs to a plate and keep warm. If pan becomes too brown, wipe and add a little more oil between batches.

In a small bowl, whisk together soy sauce, sweet chili sauce, honey, rice vinegar and sesame oil until smooth.

In the same skillet used for the meatballs, reduce heat to medium. Pour the glaze mixture into the skillet and bring to a gentle simmer, scraping up any browned bits. Stir cornstarch into cold water to make a slurry, then whisk slurry into the simmering glaze. Cook 1 minute until sauce thickens slightly.

Return the meatballs to the pan and toss gently to coat in the glaze. Simmer together 1–2 minutes so flavors meld and meatballs are heated through. Taste and adjust by adding a pinch of salt or an extra teaspoon of honey if you prefer sweeter.

Transfer glazed wagyu meatballs to a serving platter or bowl. Sprinkle toasted sesame seeds and sliced green onions over the top. Serve immediately with lemon wedges on the side for guests who want a bright squeeze of citrus.