Wagyu Meatballs Recipe

soak breadcrumbs

In a small bowl combine panko breadcrumbs and whole milk; let sit 5 minutes until milk is absorbed.

mix meatball ingredients

In a large bowl add ground wagyu, soaked breadcrumbs, beaten egg, grated Pecorino Romano, chopped parsley, minced garlic, salt, and black pepper. Gently combine with your hands or a spoon until just combined—avoid overworking to keep meatballs tender.

shape meatballs

Portion mixture into roughly 1.5–2 inch balls (about 12 meatballs). Roll gently to form smooth balls; place on a tray and refrigerate 15 minutes to firm up (optional but helps retain shape).

sear meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear meatballs in batches, turning to brown on all sides 2–3 minutes per side (they do not need to be fully cooked). Transfer seared meatballs to a plate while you make the sauce or immediately add to the sauce to finish cooking.

sauté aromatics

In a large saucepan heat 2 tablespoons extra-virgin olive oil over medium heat. Add diced onion and cook until translucent, about 5 minutes. Add sliced garlic and cook 30–60 seconds until fragrant, taking care not to brown the garlic.

add tomatoes

Add the canned San Marzano tomatoes, crushing them with your hands or a spoon as you add them. Stir in dried oregano, red pepper flakes (if using), sugar, salt, and black pepper.

simmer sauce

Bring sauce to a gentle simmer, reduce heat to low, and simmer uncovered for 15 minutes to meld flavors. Break down larger tomato pieces with the back of a spoon if needed.

finish sauce with basil

Stir in torn basil leaves and simmer an additional 2 minutes. Taste and adjust seasoning.

finish meatballs in sauce

Gently add the seared meatballs to the simmering sauce, spooning sauce over them so they are mostly submerged. Simmer gently for 8–12 minutes, or until meatballs are cooked through (internal temp 160°F/71°C for beef).

prep and grill

Preheat a grill pan or outdoor grill to medium-high. Brush both sides of focaccia slices lightly with olive oil. Grill 1–2 minutes per side until char marks appear and bread is warmed through.

finish grilled bread

Remove grilled focaccia from heat and rub the warm surface with the halved garlic clove for a hint of garlic. Sprinkle with sea salt.

plate

Ladle a generous spoonful of San Marzano sauce onto each serving plate. Place 3–4 meatballs atop the sauce (or arrange in a communal dish).

add cheeses and chilis

Tear fresh mozzarella and scatter pieces over and between the meatballs so it melts slightly from the heat. Sprinkle grated Pecorino Romano evenly over the dish. Spoon sliced Calabrian chilis (to taste) over the meatballs for heat and flavor.

finish with basil and serve

Tear fresh basil leaves and scatter on top. Serve immediately with grilled focaccia on the side for dipping.