Wagyu Beef Meatball Sandwich Recipes

WAGYU BEEF MEATBALL SANDWICH

Steps:

• To make marinara sauce, in a large wide pot over medium-low heat, heat oil
• Add onions and garlic, and sauté 5-8 minutes, or until softened and translucent
• Stir in salt, sugar, and cayenne; cook 2 minutes
• Add tomatoes and bring to a simmer
• Simmer gently, stirring occasionally, for 15 minutes
• Whisk in butter and balsamic
• Season with salt and pepper and keep warm
• Meanwhile, for the pesto, combine broccoli rabe, peppers, pickling liquid, garlic, red pepper flakes and Parmesan in a food processor
• While machine is running, slowly stream in oil until blended
• Season to taste with salt and pepper and set aside
• In a medium bowl, stir butter, parsley and garlic until blended
• Season with salt and pepper, and set aside
• *Note: The sauce, pesto and garlic butter can be made up to 2 days ahead, stored separately, covered and refrigerated
• Bring garlic butter to room temperature before spreading
• To make meatballs, in a large bowl, combine bread crumbs and buttermilk
• Set aside 30 minutes to allow bread to absorb liquid
• Squeeze out any excess buttermilk from bread
• Using your hands, mash bread crumbs
• Add ground beef, pork, parsley, Parmesan, 1/2 cup Pecorino, garlic, salt, oregano, red pepper flakes, fennel seeds and black pepper; mix until blended
• Blend eggs in blender for 1 minute then add them to meat mixture
• Using your hands, gently mix until blended
• Mixture will be soft, which will ensure tender meatballs
• Form mixture into 12 meatballs
• Heat a large, heavy skillet over medium heat
• Add olive oil
• Working in batches, add meatballs and cook, turning occasionally, for 12 minutes per batch, or until browned all over
• Using a slotted spoon, transfer to a plate to drain
• When all the meatballs are cooked, add them to the marinara and simmer 5 minutes, or until meatballs are cooked through, with no sign of pink
• To assemble sandwiches, preheat oven broiler
• Spread garlic butter over cut sides of hoagie rolls and broil 1 to 2 minutes, until toasted
• Spread pesto over toasted rolls then spoon three meatballs onto the bottom of each roll and top with more sauce
• Scatter mozzarella over meatballs and broil 1-2 minutes, or until cheese is melted
• Sprinkle with more Pecorino cheese and serve immediately