Added to saucy pasta, an overstuffed sub sandwich, or plated with rich gravy, these wagyu meatballs are as versatile as they are tasty.
Recipe yields 8 servings.
- 2 pound Tebben Ranches Wagyu ground beef
- 1 small chopped onion
- 2 eggs
- salt and ground black pepper to taste
- 2 cups cornbread, crumbled
- 1/3 cup milk
- Below ingredients are for a sauce to top meatballs
- 1 cup Ketchup
- 1 cup brown sugar
- 1/3 cup white vinegar
Combine Tebben Ranches Wagyu beef, in a large bowl. Add onion, eggs, salt and pepper.
Blend cornbread crumbs into meat mixture. Add the milk. The mixture should be very moist but still hold its shape if rolled into meatballs. Shape into 1 inch meatballs. Put in baking dish.
Heat oven to 325 and bake for 25 minutes uncovered.
Combine ketchup, brown sugar and vinegar in a sauce pan and cook until combined and bubbly.
Remove meatballs from oven and pour on heated sauce, put back in oven and bake for another 25 minutes.