Italian Meatballs with Wagyu Ground Beef

Wagyu Ground Beef is known to be more nutritious and to have a higher juiciness rating than other types of beef due to its high level of intramuscular fat. So, let’s make the best Italian Meatballs with this special ground beef, and let’s feel that wonderful texture and that amazing flavor.

Possibly you asking why Wagyu Ground Beef? What is the difference between wagyu beef and regular beef? Wagyu beef fat melts at a lower temperature, contributing to its exquisite texture and buttery taste. This fat is also unsaturated and high in Omega-3 and Omega-6 fatty acids, which means is also the healthiest choice.

Wagyu beef is juicier, more tender, and has a more divine flavor than regular beef. What makes Wagyu beef also unique is how well-marbled it is, which means the fat is uniformly and abundantly distributed.

This is a perfect ground beef to have your homemade Italian meatballs recipe get upgraded to first class! It’s also known that this wagyu beef gives a very juicy and tender burger. A few restaurants, for example, Arby’s use Wagyu beef for some of their burger meals, and they are just…literally, mouth-watering. You can also make Hungarian Meatballs for the extraordinarily delish taste.

Why You’ll Love This Recipe?

• Has the best quality well seasoned wagyu ground beef
• Authentic Italian meatballs with an authentic Italian tomato sauce
• Havenly Italian flavors all around the dish
• Kid’s favorite pasta dish
• Juicy, tender, and mouth-watering flavors

Once you taste this delicious meal, I promise you it will be your ultimate favorite Italian meatball recipe.

Ingredients You’ll Need for the Italian Meatballs with Wagyu Ground Beef

Just to be clear, this recipe can be made also with regular ground beef and if you decide so, you also will get a luscious dish full of flavor.

For The Meatballs

• Wagyu Ground Beef – quality wagyu ground beef is crucial for juicier and tender meat, but again…it can be made from any regular ground beef.
• Breadcrumbs – one of the important elements in the dish. I recommend using plain breadcrumbs and then adding in dried Italian seasonings. You can use also premade Italian-style breadcrumbs but then you can’t really control the level of seasoning.
  • As a substitute, you can use dry leftover bread. You just have to add in a food processor then bake them until dry for a tastier meatball.
• Egg – Some people add more than 1 egg, but usually, the ratio is 1:1 (1 pound of ground beef – 1 egg)
• Garlic – fresh minced garlic is what I recommend
• Yellow onion – make sure you chop the onion into really small cubes. It’s not so appealing when you find a big chunk of onion inside the meatballs.
• Salt and Black Pepper – adjust the seasoning to taste. If you use premade Italian-style breadcrumbs you have to be careful how much you add. Just adjust little by little so you don’t over-season your meatballs.
• Fresh Basil – FRESH, FRESH, FRESH…is key. The only thing I have to say.
• Italian Seasoning – If you don’t have one, you can make your own. What you will need are Marjoram, Oregano, Thyme, Rosemary, Savory, and Basil.

For The Tomato Sauce

• Italian Style Crushed Tomatoes – High-quality crushed canned tomatoes create a thick but pourable consistency for the sauce.
• Tomato Paste – Minced garlic and onion sauteed with tomato paste add a hint of sweetness and depth to the sauce.
• Olive oil
• Garlic – minced garlic or for alternative, you can use garlic powder.
• Yellow Onion – Beautifully chopped onion
• Fresh Basil – it’s a crucial ingredient.
• Oregano
• Salt and Ground Black Pepper – to taste
• Sugar – *Optional – the opinions about sugar in tomato sauce are different. A lot of Italians don’t even want to hear about adding sugar to tomato sauce, and it’s true…if you really know how to make their sauce you wouldn’t need it.

Sometimes when I don’t get the sweetness to my taste, I add a teaspoon of sugar. I know I should not…please don’t stone me. But not everybody’s tastes are the same and that’s why I add sugar as an optional ingredient.

How to Make Italian Meatballs with Wagyu Ground Beef

1. Set the oven to broil. Line a large baking tray with parchment paper and lightly grease it with olive oil. Set aside.
2. Finely chop the onion, garlic cloves, fresh basil, and fresh parsley into small pieces.
3. In a large mixing bowl, place all ingredients. Thoroughly mix the ingredients with your hands. 
4. Use your hand to shape the mixture into small little (1 1/2-inch) balls.
5. Then broil the meatballs until the surface is browned, about 12 – 15 minutes. Turn over and cook for an additional 2 to 3 minutes to lightly brown the other side.

Tomato sauce for the Italian Meatballs with Wagyu Ground Beef

1. In a large pot, heat olive oil over medium heat. Once hot, add the onion, garlic, and tomato paste, and sauté until onions are translucent about 2 to 3 minutes.
2. Stir in the tomato sauce and cook for 1 minute. Stir in the Italian Style Crushed Tomatoes, and all seasoning.
3. Simmer for about 10 to 15 minutes, stirring occasionally.
4. Season with salt and pepper to taste, if needed
5. Transfer the meatballs to the sauce. Cover the pot and simmer on low heat for at least 15 – 20 more minutes.
6. Check and stir every 5 minutes, or as needed. The meatballs should be fork-tender when sliced.
7. When it’s done, adjust the consistency of the sauce with water if needed.
8. Serve with spaghetti and Parmesan cheese.

How to Store

Cool completely and store in an airtight container for up to 5 days. Uncooked meatballs can be frozen in a large bag for up to 1 month. Make sure you defrost before broiling.

Cooked meatballs and sauce can be frozen for up to 1 month in an airtight container, then defrosted and reheated on the stovetop until hot. 

What to serve with this

• Broccoli Cauliflower Salad

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