Need a delicious and versatile meatball recipe? Wagyu ground beef takes your classic meatball recipe to the next level. You can use them as an appetizer, served over your spaghetti or even for dipping. These are the best wagyu meatballs as they are tender, juicy and packed with flavor!
This recipe for homemade Wagyu meatballs is quick and easy to make. You only need a few ingredients to make this tasty dish.
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📝Ingredients
Wagyu ground beef
Italian bread crumbs are not typically dairy free, so you'll need to read the ingredient list before purchasing bread crumbs. I use Aleia's brand. They are dairy and gluten free!
Egg
Worcestershire
Garlic cloves
Yellow onion not only makes the meatballs more flavorful, but it also makes them more moist and juicy since onions release water as they're cooked.
Salt and pepper
🔪Instructions
Preheat the oven to 400 degrees Fahrenheit.
Slice a medium yellow onion in half through the root and peel off the outer layer of skin. Discard the skin. Take about half of the onion and roughly chop it, until you get to the root end. You can discard the root. Place the chunks of onion into a food processor and pulse with 3 peeled garlic cloves until the onion and garlic are chopped finely.
Crack an egg and whisk it lightly in a small bowl.
In a large mixing bowl, mix all of the ingredients together. With clean hands, mix the meat until well combined but do not over mix.
Scoop out two tablespoons of meat and roll into a ball to form the meatball. Smooth out the cracks of the meatball with your fingers.
Place the meatballs spaced out (at least 2 inches apart) on a pan lined with parchment paper.
Bake at 400 degrees Fahrenheit for about 20 minutes or until your meat thermometer reads 160-165 degrees Fahrenheit.
🧊Storing
Store these meatballs in an airtight container. They will last in the fridge for 3-4 days.
You can also freeze the cooked meatballs. Just make sure to let them cool down before freezing. You can flash freeze them (this helps keep them from freezing together), meaning you place the meatballs spaced out in a single layer on a pan lined with parchment paper, and let them freeze individually. Once frozen, place them all together in a freezer safe ziplock bag. Squeeze out as much air as you can from the bag. They should last in the freezer for 3-4 months.
✅Pro tips + food safety
- Don't over mix! Over mixing the meatballs will cause them to be more tough and not as juicy.
- Coat your hands with oil to help keep them from cracking as you form them in your hands.
- If you plan to serve the meatballs alone, or with a dipping sauce on the side, you can optionally brush some olive oil over the top of them to keep them from appearing dry before you serve them.
- The USDA says that doneness and safety cannot be judged only by color, which is why it's important to use a meat thermometer when cooking ground beef. Ground beef is fully cooked at 160-165 degrees Fahrenheit. They also note that ground beef can still be pink inside after it's safely cooked due to a reaction between oven heat and myoglobin (a protein that stores oxygen in the muscle cell) which causes a pink color.
- Always make sure to thoroughly wash your hands with soap and water immediately after handling raw meat.
❓Frequently asked questions
The term "Wagyu" refers to a Japanese cattle breed. "Wa" means Japanese and "gyu" means cow. Wagyu beef is so unique from other beef cattle in that it is highly marbled. Marbling just refers to the visible layer of fat found in the muscle, or meat. This makes the beef very tender and packed with flavor.
Yes! Meatballs with Wagyu beef is perfect! It's fat content and flavor profile renders a juicy and umami-rich meatball.
When using frozen meatballs, preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. I like to lightly brush both sides of the meatball in extra virgin olive oil before baking. This way it keeps it juicy and doesn't dry out while in the oven. Bake the cooked, frozen meatballs for about 15 minutes, flipping halfway. Once the meatballs are warmed through, you can serve.
Yes. This recipe is gluten free as long as you use breadcrumbs that are also gluten free, as I've linked in this post. Additionally, some Worcestershire sauce companies do not have a certified gluten free label on them. However, they shouldn't be hard to find at your local store. As a rule of thumb, always check the labels of brands you wish to purchase.
Yes. You can substitute the egg for 3 tablespoons of unsweetened plain dairy free yogurt. I like to use the So Delicious brand. You will also need to make sure your bread crumbs are egg free as well. Amazon has plant based bread crumbs you can purchase. Just make sure to read the labels anyway.
Sometimes meatballs get a pink color after it's fully cooked due to the reaction between the ovens heat and the myoglobin (a protein that stores oxygen in the muscle cell) causing a pink color. Not eating pink meatballs is a general guideline to follow, however, your most accurate and safe bet is to use a thermometer. According to the USDA, ground beef is safe to consume at 160-165 degrees Fahrenheit.
🍝Ways to serve
- Spaghetti and wagyu meatballs
- Using regular pasta or even zucchini noodles for a lower carb option
- Wagyu meatball sub
- Wagyu meatballs using grape jelly sauce
- Wagyu meatballs with a side of tomato sauce marinara
Before you go!
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📖 Recipe
The Best Wagyu Meatballs
Equipment
Ingredients
- 1 pound Wagyu ground beef
- ½ cup yellow onion minced finely in a food processor
- 3 garlic cloves grated or minced finely
- ½ cup dairy-free Italian bread crumbs
- 1 egg lightly beaten
- 1 teaspoon Worcestershire
- 1 teaspoon coarse kosher salt
- ½ teaspoon black ground pepper
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Slice a medium yellow onion in half through the root and peel off the outer layer of skin. Discard the skin. Take about half of the onion and roughly chop it, until you get to the root end. You can discard the root. Place the chunks of onion into a food processor and pulse with 3 peeled garlic cloves until the onion and garlic are chopped finely.
- Crack an egg and whisk it lightly in a small bowl.
- In a large mixing bowl, mix all of the ingredients together. With clean hands, mix the meat until well combined but do not over mix.
- Scoop out two tablespoons of meat and roll into a ball to form the meatball. Smooth out the cracks of the meatball with your fingers.
- Place the meatballs spaced out (at least 2 inches) on a pan lined with parchment paper.
- Bake at 400 degrees Fahrenheit for about 20 minutes or until your meat thermometer reads 160-165 degrees Fahrenheit.
- Let cool and enjoy!
Notes
- If your meatballs look really cracked while you are forming them, coat your hands with a little bit of olive oil. This will help you to seal some of the cracks better.
- If you plan to serve these meatballs alone and not covered in sauce, you can optionally brush some olive oil over them to keep them from appearing dry before you serve.
- The USDA says that doneness and safety cannot be judged only by color, which is why it's important to use a meat thermometer when cooking ground beef. Ground beef is fully cooked at 160-165 degrees Fahrenheit. They also note that ground beef can still be pink inside after it's safely cooked due to a reaction between oven heat and myoglobin (a protein that stores oxygen in the muscle cell) which causes a pink color. Just make sure your meatballs are cooked at the appropriate temperature and all is well to eat.
Nutrition
Note: Nutrition label is just an estimate. Amounts may vary.
Did you make this recipe? Let me know!