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–+ servings
white plate with pasta and two meatballs with marinara and cheese.
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5 from 2 votes

Wagyu Meatballs with Marinara

Wagyu meatballs with marinara sauce is incredibly simple and delicious - tender, juicy, meatballs melt in your mouth. Perfect as a meatball appetizer, or easy weeknight dinner.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Dishes
Cuisine: American
Servings: 4
Calories: 244kcal
Author: Kelly Bloom
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Equipment

Ingredients

For the Wagyu Meatballs

  • 1 lb Wagyu Ground Beef
  • ¼ cup Milk
  • 1 Egg beaten
  • ½ cup Bread Crumbs Italian Seasoned
  • ¼ cup Parmesan grated
  • ¼ cup Onion diced small
  • 1 teaspoon Garlic powder
  • 1 teaspoon Italian seasoning
  • 1 teaspoon Salt
  • ½ teaspoon Black pepper ground

Optional Extras

  • 1 lb Pasta
  • 24 oz Marinara or your favorite sauce, homemade or store bought.
  • Parsley Fresh, minced
  • Parmesan Cheese grated or shaved - for garnish
US Customary - Metric

Instructions

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large bowl, combine the Wagyu ground beef, milk, and egg.
    1 lb Wagyu Ground Beef, ¼ cup Milk, 1 Egg
  • Add to the mixing bowl the bread crumbs, Parmesan cheese, onion, garlic powder, Italian seasoning, salt, and black pepper.
    ½ cup Bread Crumbs, ¼ cup Parmesan, ¼ cup Onion, 1 teaspoon Garlic powder, 1 teaspoon Salt, ½ teaspoon Black pepper, 1 teaspoon Italian seasoning
  • Mix well with your hands or a potato masher until everything is evenly combined.
  • Form the mixture into meatballs about 2 inches in diameter. Place the meatballs on a baking sheet lined with parchment paper.
  • Bake the meatballs for 20-25 minutes, or until cooked through.
  • While the meatballs are baking, heat your favorite marinara sauce, and boil and drain your favorite pasta.
    1 lb Pasta, 24 oz Marinara
  • Garnish with shaved Parmesan cheese, parsley, and serve immediately on a bed of pasta, rice, or with toothpicks as appetizers.
    Parsley, Parmesan Cheese

Notes

  • Use high-quality Wagyu ground beef. The quality of the beef will make a big difference in the flavor of your meatballs.
  • Use a light hand when mixing the ingredients. You don't want to overmix the meat, which will make the meatballs tough.
  • Don't overcook the meatballs. Overcooked meatballs will be dry and tough.
  • Serve the meatballs immediately with your favorite pasta or bread.

Nutrition

Calories: 244kcal | Protein: 21g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 75mg | Potassium: 335mg | Calcium: 17mg | Iron: 2mg