Name: Tribute Eatery & Bars Wagyu Meatball Skillet Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 lb ground Wagyu beef (80/20); 1 cup panko breadcrumbs; 0.25 cup whole milk; 1 unit large egg; 0.25 cup grated Parmesan cheese; 0.25 cup fresh parsley, finely chopped; 3 cloves garlic, minced; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 2 tbs olive oil (for browning); 1 tbs extra-virgin olive oil; 1 unit yellow onion, thinly sliced; 1 unit red bell pepper, thinly sliced; 14 oz crushed tomatoes (canned); 0.5 cup beef or chicken stock; 1 tbs tomato paste; 1 tsp dried oregano; 0.5 tsp dried basil; 0.25 tsp red pepper flakes; 0.5 tsp sugar (optional, to balance acidity); 0.75 tsp kosher salt; 0.5 tsp freshly ground black pepper; 0.25 cup fresh basil leaves, sliced or chiffonade; 0.25 cup shaved Parmesan or Pecorino; 4 servings crusty bread or cooked pasta (for serving)

Method

Wagyu Meatballs

Soak crumbs

In a medium bowl, combine the panko breadcrumbs and whole milk. Let sit 5 minutes until the crumbs absorb the milk and are softened.

Mix meatball mixture

Add the ground Wagyu, softened panko, egg, grated Parmesan, chopped parsley, minced garlic, kosher salt, and black pepper to the bowl. Using clean hands or a spoon, gently mix until just combined — avoid overworking so the meatballs stay tender.

Form meatballs

Portion the mixture into 16 equal meatballs (about 1.25–1.5 ounces each). Roll gently between your palms to form smooth spheres. Place on a tray and refrigerate 10 minutes to firm up (optional but helps keep shape while browning).

Brown meatballs

Heat 2 tablespoons olive oil in a large ovenproof or heavy skillet over medium-high heat. When shimmering, add meatballs in a single layer without crowding (work in two batches if necessary). Brown on all sides, about 2–3 minutes per side, turning carefully with tongs or a spatula. They do not need to be fully cooked through. Transfer browned meatballs to a plate and set aside.

Tomato-Slivered Pepper Skillet Sauce

Sweat aromatics and peppers

Reduce heat to medium and add 1 tablespoon olive oil to the same skillet. Add the thinly sliced onion and red bell pepper. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Scrape up browned bits from the bottom of the pan.

Build the sauce

Stir in the tomato paste and cook 1 minute to remove raw edge. Add crushed tomatoes, stock, dried oregano, dried basil, red pepper flakes, sugar (if using), kosher salt, and black pepper. Stir to combine and bring to a gentle simmer.

Return meatballs to skillet

Nestle the browned Wagyu meatballs into the sauce in a single layer so they sit partially submerged. Spoon some sauce over the tops to coat.

Simmer until cooked through

Reduce heat to low, cover the skillet with a lid (or tent with foil) and simmer gently for 12–15 minutes, or until meatballs reach an internal temperature of 160°F (71°C) and the flavors meld. Uncover for the last 2–3 minutes if you want to slightly thicken the sauce.

Finishing + Serve

Finish

Remove skillet from heat. Scatter the sliced fresh basil over the meatballs and spoon some sauce to glaze. Sprinkle shaved Parmesan or Pecorino over the top.

Serve

Serve the Wagyu meatball skillet directly from the pan with crusty bread or over cooked pasta (4 servings). Provide extra grated cheese and fresh basil at the table.

Storage

Leftovers: cool to room temperature, then store in an airtight container in the refrigerator up to 3 days. Reheat gently in a skillet over low heat, adding a splash of stock or water if the sauce has thickened.