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!
- 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!
- 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.
- 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.
- 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!
- 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.
- 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)
Time needed: 30 minutes
These meatballs are all about flavor, flavor, flavor! Prepare to turn the humble meatball into a gourmet experience.
- Prep the ingredients
Wash, peel and finely grate the carrot and garlic straight in the mixing bowl. Add the ingredients to this large bowl.
- Make the mix
Mix everything well together taking care not to overwork the mixture. If not using straight way, you can store the bowl covered in the fridge until ready.
- Roll the meatballs
Shape the mixture into meatballs the size of a large walnut. Use an icecream or cookie scoop to get the same size. You get 16-20 meatballs of around 35-40 g each.
- Cook the meatballs
Heat the olive oil in a pan over medium heat. Add the meatballs and cook until browned on all sides for around 10 minutes.
- 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, the bay leaves and give it a taste to adjust seasoning.
- 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!
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.
Preparation time
It takes around 10 minutes to prepare the meatballs mixture. Including peeling and grating the carrot. And around 5 minutes to roll them.
I am being generous here, because I know myself (not always super organised 😉).
cooking time
The meatballs cook very quick, after 10 minutes they should be nicely golden. Then only 5 minutes simmering in the sauce.
Total time
This means in half an hour you have a gourmet dinner ready!
Nutritional benefits
The addition of carrots makes this dish a better nourishing option. Not to mention, tomato sauce is known for an whooping amount of lycopene (an antioxidant) as well as a good source of vitamin C.
Servings
This recipe yields 4 portions, enough for a small family.
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
I use regular beef (usually lean grass-fed or Aberdeen Angus) all the time. It works perfectly!
Definitely! Prepare the meatballs ahead and simply reheat them when your guests arrive.
Not necessarily, but they can be replaced. Use about 4-5 medium fresh tomatoes, chopped, as a substitute for the canned ones, it will take around 10 minutes to soften up and thicken into a sauce.
My answer is a strong no. They will be drier and tougher.
Too many breadcrumbs or not enough.
A resounding YES! Just cook them a little longer to make sure they are fully cooked, check one in the middle for doneness. Although I have to say, the simple tomato sauce with the bay leaf aroma is so unique, it really is worth a try!
You certainly can, I make an Asian style recipe baking the meatballs and this also works, although they take a little longer to cook to a golden finish.
If you make ahead and freeze them, allow them to thaw overnight in the fridge before cooking. You can then just follow the instructions from the cooking step onward.
Wagyu beef meatballs
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!