It’s a whole new meatball…
Wagyu meatballs are not your traditional meatball! It’s a special breed of beef that is flavorful and can be enjoyed by itself or on a hoagie roll for a classic meatball sub. The Wagyu beef I use is sourced locally from Rosewood Ranches located 13 miles outside of Ennis. The eggs I use come from chickens raised on the ranch. For the fresh herbs, I like to source those from farmers markets when available or from my own garden. To learn more about Wagyu beef visit www.rosewoodbeef.com
» 1lb Rosewood Wagyu Ground Beef (80/20 mix)
» 1/2 cup Panko Breadcrumbs
» 1/2 cup Breadcrumbs, finely ground
» 1/2 cup Red Onion, small dice
» 5 large Cloves of Garlic, fine dice
» 2 large Eggs
» 1/4 cup Green Onion, diced
» 1/4 cup Parmesan Cheese, shredded
» 1 T Kosher Salt
» 2 t Granulated Garlic
» 1 T Onion Powder
» 2 t Black Pepper
» 1 T Fresh Oregano, chopped
» 1 T Fresh Sage, chopped
» 1 T Curly Parsley
» 1 T Unsalted Butter
In a large bowl with a wooden spoon, break up the beef. In a medium sauté pan over medium heat, melt butter and sweat the garlic and onion for 5-7 minutes. Remove the pan from the heat before they begin to brown and let the mix sit for a few minutes to cool.
While the garlic and onion cool, add breadcrumbs and panko to the meat and mix. Add the eggs, red onion, garlic, parmesan, green onion and seasonings. Mix with hands for two minutes. Lastly, add herbs and fold these into the mix.
Let mixture rest in the refrigerator for 30 minutes. Using your hands, scoop meatballs and mold them. Place meatballs onto a sheet pan with foil and bake at 375˚ F for 15 minutes. Enjoy them alone or in a hoagie roll with more shredded parmesan cheese.