Wagyu beef meatballs

I make meatballs every other week, and my family always ask for seconds. But hang on! Wagyu beef meatballs? Why?? Because life is too short and a wagyu steak is ridiculously expensive!

To finish the sauce off, I add freshly picked bay leaves from my herb garden, they are just divine!

What you’ll love about this recipe

This recipe is an old recipe of mum’s, probably adapted from a simple Italian style meatballs reminiscent of meatballs Marinara. Ordinarily using lean pork, turkey or beef mince and adding whole black peppercorns to the sauce.

The first Wagyu beef experience Dave and I had, was an amazing anniversary dinner at Oblix restaurant in the London Shard. We thought we died and went to heaven, the marbled juicy perfectly and simply seasoned steak has ruined us for the ordinary!

1. Melt-in-Your-Mouth Perfection: Wagyu beef brings a whole new level of tenderness and juiciness to these meatballs. Each bite is a heavenly experience that will make you forget all other meatballs forever!
2. Simple Blend of Spices: If you are going to go all the way gourmet (see what I did here 🤣!), you need very simple seasoning, make it mild or with just a little kick.
3. Healthy Twist: I feel so much better if I add grated carrots, not only adds a pop of color but also sneaks in some extra veggies, making these meatballs better for you and keeps them moist.
4. Easy to Make: No need to be a chef to whip up these meatballs. Simple ingredients, straightforward mixing and rolling– even beginners will nail this recipe!
5. No eggs: I never add eggs to this recipe, egg tends to make the meatballs drier and harder. They hold really well, thanks to the little oil and breadcrumbs.
6. One pan dinner: Everything is cooked in one frying pan, you don’t need to remove the meatballs, it truly is so easy! Minimal cleaning afterwards too!

Watch how to make wagyu beef meatballs

Ingredients you’ll need

• Ground Wagyu beef (mince)
• Garlic – freshly minced is best, but you can replace with garlic granules or powder, just add a teaspoon.
• Plain breadcrumbs – they help to keep the meatballs moist
• Carrot, finely grated – also keeping things nice and moist
• Salt and Black pepper – follow my recipe measurements and you will not fail!
• Crushed chili flakes (adjust according to your spice preference)
• Italian seasoning – I used a store bought, but I love this homemade recipe
• Thyme – I use fresh thyme as I grow it all year round in my herb garden, but dried is great too.
• Olive oil – no compromise here, extra virgin all the way!
• Bay leaves – I use fresh bay leaf from my herb garden, but dried is great too.
• Chopped tomatoes – I strongly recommend using good quality canned tomatoes, of course, San Marzano if you can find easily. But truly, I have used plum tomatoes too which I crushed with my fingers or even if your tomatoes are a little watery, they still work well and the sauce thickens like a charm!

How to make wagyu beef meatballs (step-by-step)

Pro Tips and how to store

If you manage to resist demolishing the lot in one sitting (I won’t judge if you don’t), here are some tips for storing your Wagyu Beef Meatballs:

• In the fridge: Store leftover meatballs in an airtight container in the fridge for up to 3 days.
• Freezing: If you want to freeze them without sauce, I suggest you spread them on a baking sheet, freeze until solid, then transfer to a freezer bag. They’ll keep for around 2-3 months.

BEST TIP: wet your hands slightly when you roll the meatballs, they will stop sticking to your hands and it’s easier to shape them.

What to serve with wagyu meatballs

• My favorite way to serve these, is with a few dollops of creamy buttery mash potatoes.
• Often, we serve them with a chunk of crusty bread to dunk in the lovely tomato-ey sauce.
• Pasta is a great option, spaghetti or fusilli are a cupboard staple in my kitchen, I’m sure in yours too.
• If you have leftovers, serve for next day’s lunch in a luxury wagyu meatball Marinara sub roll! Get the silverware out 😊!

variations and substitutions

• Spice It Up or Not: Change up the seasoning to your liking, or just keep it simple with salt and black pepper.
• Top it up: Grate or shave a little Parmesan cheese or Grana Padano, or nestle fresh ricotta among the meatballs.
• Gluten-Free Option: Swap breadcrumbs for gluten-free alternatives like almond meal or gluten-free oats.
• Change the veg: Replace the carrot by grating a zucchini (courgette), but squeeze it well to avoid getting the mixture too watery.

There you have it, my lovelies! Get ready to amazeballs your taste buds and anyone lucky enough to join you for dinner with these Wagyu Beef Meatballs. Happy rolling!

• If you make my recipe, take a snapshot for your Instagram
• Post and tag me @candyflosie😉🤗!
• Don’t forget to rate my recipe! It will make my day!

Got Meatballs questions? here’s the FAQ

Wagyu beef meatballs

Flossie

Indulge in meatball perfection with this Wagyu beef meatballs recipe! Juicy, flavorful, and easy to make. Gourmet dinner tonight anyone?

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

rolling 5 minutes mins

Total Time 30 minutes mins

Course dinner, Main Course, main meal

Cuisine Italian

Servings 4

Equipment

• 1 large bowl for mixing meatballs
• 1 large frying pan

Ingredients

  

For the meatballs

• 500 g Wagyu beef mince (ground wagyu beef)
• 3 garlic cloves minced
• 30 g breadcrumbs
• 1 medium carrot finely grated
• 1/2 tsp black pepper
• 1 1/4 tsp salt
• 1/4 tsp crushed chili flakes adjust according to your spice preference
• 1/2 tsp Italian seasoning
• 1/2 tsp thyme
• 2 tbsp olive oil

For the sauce

• 1 tbsp olive oil
• 2-3 Bay leaves
• 1 can chopped tomatoes (400 g )

Instructions

 

Make the meatballs

• In a large mixing bowl, combine ground Wagyu beef, olive oil, minced garlic, breadcrumbs, grated carrot, black pepper, salt, chili flakes, Italian seasoning, and thyme. Mix well until all ingredients are evenly incorporated.
• Shape the mixture into meatballs the size of a large walnut. Use an icecream or cookie scoop to get the same size. Yields 16-20 meatballs.
• Heat the olive oil in a pan over medium heat. Add the meatballs and cook until browned on all sides. Don't move or turn them until they are golden on one side, then give them a little shuffle.
• Turn them one by one. After 10 minutes, they will be golden brown all over, ready for the sauce.

Cook the meatballs in the sauce

• Pour in the chopped tomatoes. Simmer for 10 minutes until the meatballs are cooked through and the sauce is nice and thick.
• Add a pinch of salt and freshly ground black pepper and give it a taste to adjust seasoning.
• A few minutes before taking the pan off the heat, bend the fresh bay leaves to release the aroma and add them to the sauce. If using dry bay leaves, add them whole.

Serve and enjoy!

• Remove the bay leaves prior to serving. Serve 4-5 meatballs per person with a side of mash or your favorite pasta! Yum!

Video

Notes

Don’t overwork the mix, just blend everything well and lightly roll the balls with wet hands. 

Make sure you grate the carrot finely, you don’t want crunchy carrot bits in your meatballs.

If you don’t want to touch raw meat, go ahead and don a pair of food grade disposable gloves.

Remember to remove the bay leaves before serving or storing, otherwise you may get a little bitterness in your sauce.

IF YOU ARE STORING LEFTOVERS: Once the meatballs have cooled down, put them in a covered container, the tomato sauce oxidizes easily.

Keyword meatball recipe, meatballs Marinara, wagyu beef recipe, wagyu recipe

Try my other delicious recipes