Effing Wagyu Meatball Flight
Ingredients
2lbs Wagyu mince
1 cup Panko
2 eggs
4 cloves garlic, minced
¼ cup parsley, chopped
1 cup grated parmesan
2 tbsp olive oil
Salt & Pepper
2 cups marinara sauce
1 tsp italian seasoning
2 cups diced tomatoes
1 cup pitted olives, sliced
4 tbsp feta
2 tsp dried oregano
2 tsp olive oil
1 cup teriyaki sauce
2 tsp sesame oil
2 tbsp green onions
Directions
- Preheat oven to 400°F and line 2 baking sheets with parchment paper.
- Make the meatballs: In a large bowl, combine Wagyu mince, panko, eggs, garlic, parsley, parmesan, salt + pepper. Mix gently until just combined – don’t overmix. Form into bite-sized meatballs
- Brown the meatballs: Heat olive oil in a large skillet over medium heat. Brown meatballs in batches, 2-3 minutes per side, until lightly golden.
- Bake: Transfer browned meatballs to prepared baking sheets. Bake 10-12 minutes, or until cooked through, internal temp 160°F
- Classic Marinara: Heat marinara sauce with italian seasoning in a pan. Add â…“ of the meatballs, toss to coat. Garnish with basil.
- Mediterranean Style: In a skillet, warm olive oil, add diced tomatoes and olives. Sauté 2–3 minutes, then toss in ⅓ of the meatballs. Sprinkle with feta and oregano.
- Asian Teriyaki: Warm teriyaki sauce and sesame oil in a pan. Add remaining meatballs and toss until glossy. Garnish with green onions and sesame seeds.
- Serve: Arrange the three styles on a platter, serve with toothpicks for easy bites.
