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Wagyu Meatball Recipe
Mary Johnson

Juicy Wagyu Meatballs With Classic Tomato Basil Sauce

These wagyu meatballs combine premium ground wagyu beef with a simple blend of breadcrumbs, herbs, and aromatics to create a tender, flavorful dinner. The recipe focuses on keeping the natural richness of wagyu balanced with a bright tomato basil sauce, resulting in meatballs that are juicy inside, beautifully browned outside, and perfect for pasta, bread, or roasted vegetables.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Video Notes

Ingredients
  

  • For the Wagyu Meatballs
  • 1 pound ground wagyu beef
  • 1/2 cup breadcrumbs
  • 1/4 cup milk
  • 1 large egg
  • 2 cloves garlic finely minced
  • 1/4 cup finely chopped onion
  • 2 tablespoons fresh parsley chopped
  • 1/4 cup grated Parmesan cheese optional
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil for browning
  • For the Sauce
  • 2 cups tomato basil sauce
  • Fresh basil leaves for garnish
  • Extra Parmesan cheese for serving optional

Equipment

  • Large mixing bowl
  • Small bowl for soaking breadcrumbs
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Baking sheet or large skillet
  • Parchment paper (optional)
  • Tongs or cooking spoon
  • Meat thermometer
  • Knife and cutting board

Method
 

  1. Prepare the breadcrumb mixture: Combine breadcrumbs and milk in a bowl. Allow them to sit for about 5 minutes until softened. This helps create a tender texture in the finished meatballs.
    Wagyu Meatball Recipe
  2. Mix the wagyu meatball mixture: Add ground wagyu beef, egg, garlic, onion, parsley, Parmesan cheese, salt, and pepper. Mix gently until all ingredients are evenly combined. Avoid overmixing to keep the meatballs soft.
  3. Shape the meatballs: Form the mixture into evenly sized meatballs. Keeping the size consistent helps them cook evenly.
  4. Brown the meatballs: Heat olive oil in a skillet over medium heat. Brown the meatballs on all sides until they develop a golden crust.
  5. Finish cooking in sauce: Add tomato basil sauce to the skillet. Cover and simmer gently until the meatballs are cooked through and reach an internal temperature of 160°F (71°C).
  6. Serve and enjoy: Garnish with fresh basil and Parmesan. Serve with pasta, crusty bread, mashed potatoes, or vegetables.

Video

Notes

  • Handle the wagyu mixture gently to maintain a tender texture.
  • Avoid cooking over very high heat, as excessive heat can make the meatballs firm.
  • Tomato-based sauces work especially well because their acidity balances the richness of wagyu beef.
  • Meatball cooking time may vary depending on size, so use internal temperature as the best indicator of doneness.
  • Cooked wagyu meatballs can be refrigerated for several days or frozen for future meals.
Nutrition Information (per serving, estimated):
Calories: 520 kcal | Carbohydrates: 18g | Protein: 32g | Fat: 36g | Saturated Fat: 14g | Sodium: 850mg | Potassium: 620mg | Fiber: 3g | Sugar: 6g | Vitamin A: 450IU | Vitamin C: 8mg | Calcium: 120mg | Iron: 3mg