Wagyu Meatball Skewers Recipe

Prepare

If using wooden skewers, soak them in water for 20–30 minutes to prevent burning. Preheat oven to 375°F (190°C).

In a medium bowl, combine panko breadcrumbs and milk. Let sit 2–3 minutes until crumbs absorb liquid.

Add ground wagyu beef, ground pork, egg, grated Parmesan, minced shallot, minced garlic, chopped parsley, Worcestershire sauce, kosher salt, and black pepper to the breadcrumb mixture.

Gently mix by hand or with a fork until ingredients are just combined. Avoid overworking to keep meatballs tender.

Portion mixture into even pieces (about 1.5 tablespoons each) and roll into compact rounds. You should get about 24–28 meatballs depending on size.

Heat a large ovenproof skillet over medium-high heat and add neutral oil. When oil shimmers, add meatballs in a single layer without crowding (work in batches). Sear for 1–1.5 minutes per side until golden brown—roll to sear evenly.

After searing all sides, transfer skillet (or move meatballs to a baking sheet) and bake in preheated oven for 8–10 minutes, or until internal temperature reaches 160°F (71°C). Remove and let rest 5 minutes.

While meatballs are baking, make the glaze. In a small saucepan, combine soy sauce, mirin, honey, rice wine vinegar, sesame oil, and minced ginger. Bring to a gentle simmer over medium heat.

In a small bowl, stir cornstarch into cold water to form a slurry. Whisk the slurry into the simmering glaze and cook 1 minute until slightly thickened. Remove from heat and keep warm.

When meatballs have rested, transfer them to a bowl and pour about two-thirds of the warm glaze over them. Toss gently to coat.

Thread 3 meatballs onto each skewer (for 8 skewers), spacing slightly so heat circulates and glaze can cling.

Reserve remaining glaze for brushing during service. Optionally, warm the extra glaze briefly before serving.

Brush skewered meatballs with reserved glaze, sprinkle toasted sesame seeds and sliced scallions over the top.

Arrange skewers on a platter with lemon wedges on the side. Serve hot as an appetizer or with steamed rice for a main.

Leftover meatballs can be refrigerated in an airtight container for up to 3 days; reheat gently in a 325°F (160°C) oven and brush with warmed glaze before serving.