Wagyu Meatballs
Wagyu meatballs are the juiciest, tender meatballs you can make! Quick and easy, they are the perfect party starter!
Servings: 25
Calories: 63kcal
Ingredients
- 500 grams/16 oz Wagyu beef mince Note 1
- ⅓ cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon shichimi togarashi Note 2
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 egg free range
- 1 ½ tablespoon olive oil
Horseradish Yogurt Dipping Sauce (Note 3)
- 2 cloves garlic peeled and end cut off
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- parsely optional
- 1 cup Greek yogurt
- 2 tablespoon horseradish Note 4
Instructions
- Meatballs: add the wagyu beef, panko breadcrumbs, garlic powder, onion powder, shichimi togarashi, salt, pepper and egg to a medium bowl. Use clean hands to combine. Then take a mini cookie scoop and portion out a small amount of the mixture onto a chopping board. Next, repeat to portion the rest of the mixture. Once done roll the portions into meatballs using the palms of your hands then place onto a chopping board. Repeat this process till all of the mixture is used up.
- Cook meatballs: place a large frying pan on the stove top. Turn the heat to high and add in the olive oil. Give it a swish and then place half of the meatballs into the bottom of the pan. Cook them using a pair of tongs and or wooden spoon to move and rotate as you go. The meatballs will take 8 - 12 minutes to cook. Once cooked, lift the meatballs up and out of the pan using a slotted spoon. Place them into a paper towel lined bowl.
Horseradish Yogurt Dipping Sauce
- Sauce: add the garlic, salt, pepper and parsley to a food processor. Blitz to chop into small pieces. Then dollop in the yogurt, followed by horseradish. Blitz to combine, then use a spatula to transfer to a small bowl.
- To serve: plate the meatballs on a serving platter. Provide toothpicks and a small bowl of the horseradish yogurt sauce. Sprinkle over some finely chopped parsley for presentation.
Notes
- Note 1 - Shichimi Togarashi: is a Japanese 7 spice that you will be able to get from your local grocery store in the Asian foods section. Given that wagyu cattle are Japanese, it makes sense to partner this delightful spice with the beef.
- Note 2 - Wagyu ground beef: also known as wagyu beef mince. You will likely have to get this from your local butcher. As it is more expensive than regular beef mince or ground beef it is unlikely you will be able to get it from the local grocery store. You can have a look but if you cannot find it, head to the butchers and ask them if they have it.
- Note 3 - Horseradish Yogurt Dipping Sauce: I have included the ingredients for this sauce in the recipe card. If you want to see the photos for how it is made, they are in the Horseradish Yogurt Sauce post. It is tangy and such a great sauce for these meatballs!!
- Note 4 - Horseradish: this is a condiment that is a pale yellow creamy colour. It is sold in a small jar with lid. It has a unique taste and texture and pairs exceptionally well with beef. You will find this with the other sauces and vinegars at the supermarket.
- Portion size: this depends on what you want to do with the meatballs be they served as an appetizer or main. Generally for finger food at parties aim for at least 2 meatballs per person. You can double the batch as needed to feed a crowd. The recipe will make approximately 25 meatballs. My photo on the chopping board shows 22, but I had 3 more in a bowl on the side 😉👍.
Nutrition
Calories: 63kcal | Carbohydrates: 1g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 78mg | Potassium: 78mg | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 34IU | Vitamin C: 0.4mg | Calcium: 17mg | Iron: 1mg