wagyu italian meatballs
This is an easy recipe to follow, and another exceptional use of Ground Wagyu! Plus, we love this awesome trick - Use an ice cream scooper to easily shape your wagyu ground beef meatballs in the exact same size every time!
ingredients
2 pounds wagyu ground beef
2 strips of no sugar added bacon finely diced
1 cup fresh basil packed, plus more for serving
2 tablespoons freshly chopped flat-leaf parsley for serving
3 cloves garlic
1/2 cup cashews unroasted and unsalted
zest of 1/2 lemon
1.5 teaspoons kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon crushed red pepper flakes (optional)
1/2 teaspoon dried oregano
2 large eggs whisked
2 tablespoons arrowroot flour
1 tablespoon extra virgin olive oil
32 oz jar marinara sauce
preparation
preheat oven to 425 degrees f.
in a food processor or blender, add basil and garlic. process until finely chopped, 15 to 20 seconds. add the cashews and lemon zest and process until cashews are finely chopped. it should have a crumbly dough-like consistency.
transfer the cashew-basil mixture to a large mixing bowl, add the bacon, wagyu ground beef, salt, pepper, red pepper flakes, dried oregano, eggs, and arrowroot flour. using clean hands, mix until well combined.
in a 9”x12” baking dish, use a paper towel to evenly coat the bottom of the dish with olive oil.
using an ice cream scoop, scoop out meat mixture and form into 2-inch round balls. place meatballs in baking dish and repeat until all meatballs are formed and in a single layer in the baking dish.
trasnfer dish to oven and cook, uncovered, until the meatballs are browned, about 20 minutes.
remove meatballs from oven once done and drain off fat.
add marinara sauce to baking dish and return meatballs to oven. continue to bake, uncovered, until the meatballs are tender and the sauce is very hot and bubbly, about 45 minutes.
remove from oven and let cool for 5 to 10 minutes before serving. serve over pasta if desired. garnish with freshly chopped parsley and basil.
enjoy!
