Wagyu Meatballs Recipes

WAGYU MEATBALLS RECIPE

Wagyu Meatballs Recipe image

Provided by JJL9

Number Of Ingredients 11

Ingredients

1 pound (0.9 kg) Wagyu (or other) ground beef
1/4 cup (30 g) dried bread crumbs
2 to 3 ounces (60 to 90 ml) milk (enough to soak the bread crumbs)
1/2 teaspoon (2.5 ml) salt
1/4 teaspoon (1.25 ml) black pepper
1 large egg, beaten
1/2 shallot, peeled and finely diced
3 tablespoons (7 grams) chopped fresh parsley
1 tablespoon (15 ml) dried oregano
1 tablespoon (15 ml) garlic powderwagyu meatballs cooked sous vide
3 tablespoons (33 g) grated Parmesan cheese

Steps:

1 In a bowl, mix the ground meat with all remaining ingredients, until just combined. Do not over mix. 2 Form the mixture into balls (about 1-inch/2.5 cm diameter for cocktail meatballs) 3 Put the meatballs onto a tray and freeze them for an hour or two to firm them before putting them into the cooking pouch(es) and vacuum sealing. Use the Gentle suction or slow speed setting, if possible, to avoid deforming their shape.) 4 Fill and preheat the SousVide Supreme water oven to 135F/57C. 5 Submerge the pouch to cook for at least one hour, for small meatballs, and 3 to 4 hours for large meatballs. 6 Remove the meatballs from the pouch and serve with your favorite sauce. 7 Optional - searing: Pat the meatballs dry with paper towels (kitchen paper). On the stovetop, heat the oil in a skillet over high heat. Sear the meatballs, quickly, turning to brown on all sides. Serve as above.

WAIKIKI-STYLE MEATBALLS

Waikiki-Style Meatballs image

These sweet and sour meatballs are always a hit at parties. My mom sometimes takes shortcuts and uses pre-made meatballs from a bag, which, after spending a few hours in the slow cooker, taste fine. I like these best when they are made completely from scratch! Ground turkey works too, but doesn't hold its shape as well. To turn into a meal, heat rice to serve with the dish. The serving size refers to this dish as a main meal, but when served as an hors d'oeuvre, easily can feed 10 to 13 people. Sometimes I do not add the cornstarch into the sauce, and just allow it to boil for a bit longer, but the cornstarch really does yield the best result.

Provided by Sammie

Categories Main Dish Recipes Meatball Recipes

Time 3h45m

Yield 6

Number Of Ingredients 11

Ingredients

1 ½ pounds ground beef
⅔ cup plain breadcrumbs
⅓ cup minced onion
¼ cup milk
1 egg
1 ½ teaspoons salt
2 tablespoons cornstarch
½ cup brown sugar
1 (15 ounce) can pineapple chunks, juice reserved
⅓ cup vinegar
⅓ cup chopped green bell pepper

Steps:

Preheat an oven to 350 degrees F (175 degrees C).
Thoroughly mix the ground beef, bread crumbs, onion, milk, egg, and salt together in a bowl. Roll the mixture into balls and arrange onto a baking sheet.
Bake in the preheated oven until the meatballs are browned on the bottom, about 25 minutes. Transfer to a slow cooker.
Stir the cornstarch and brown sugar together in the bottom of a saucepan and place over low heat. Add the reserved pineapple juice and vinegar; stir until smooth. Bring the mixture to a boil for 1 full minute before removing from heat; pour over the meatballs in the slow cooker.
Add the pineapple chunks and green bell pepper to the slow cooker.
Cook the mixture in the slow cooker on Low until the flavors are thoroughly combined, 3 to 4 hours.

Nutrition Facts : Calories 392.9 calories, Carbohydrate 41.8 g, Cholesterol 100.7 mg, Fat 15.1 g, Fiber 1.4 g, Protein 22.5 g, SaturatedFat 5.8 g, Sodium 757.1 mg, Sugar 29.8 g

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