Marinara Wagyu Meatballs
When it comes to the holidays or a cozy dinner party, these marinara wagyu meatballs are a showstopper! As a private chef, I’ve made these meatballs countless times, and they’re hands-down one of my most requested dishes.
This recipe is extra special, passed down from my mom, who perfected it over the years. I’m thrilled to share the secrets behind these meatballs so you can make them right at home, just in time for the holiday season.
What Makes These Meatballs Stand Out?
The key to these meatballs is the blend of meats and a unique technique for ultimate juiciness. We use three types of meat: ground beef, pork, and wagyu (or veal). Each type of meat brings its own flavor and texture, creating meatballs that are tender, rich, and full of flavor. You can find ground wagyu at Costco, where they offer a great deal—three pounds for just $25 I believe!
Pro tip: Instead of using breadcrumbs, soak white bread in milk. This not only binds the meatballs together but also makes them extra juicy. It’s an old family trick that adds a layer of richness and tenderness.
Easy-Bake Meatballs with Minimal Cleanup
Another perk of this recipe is that these meatballs bake perfectly in the oven. Simply place them on a sheet tray and bake at 400°F for about 30 minutes. Flip them halfway through cooking to ensure even browning on all sides. Oven-baking keeps things easy and reduces cleanup time, which is especially helpful when you’re preparing for a holiday meal or dinner party. Plus, baking gives them a beautiful, caramelized crust without any added fuss.
Homemade Marinara Sauce: The Perfect Pairing
The meatballs are served with my homemade marinara sauce. You can pair them with spaghetti for a classic Italian dinner, serve them on toasted bread for the ultimate meatball sub, or enjoy them just as they are. This marinara is savory, with just the right amount of acidity to balance the rich flavors of the meat. It’s a match made in heaven and a total crowd-pleaser. Simmer pot HERE for your sauce!
Perfect for Holiday Parties or Make-Ahead Meals
These meatballs are fantastic for any holiday gathering or dinner party. You can make them ahead, freeze them after baking, and simply reheat them in the oven when you’re ready to serve. This way, you can spend more time enjoying the party and less time in the kitchen. Preparing them in advance also makes holiday hosting easier, so you have one less thing to worry about on the big day.
Marinara Wagyu Meatballs Recipe
Ingredients:
1 lb ground beef
1 lb ground pork
1 lb ground wagyu or veal
3 eggs
¼ cup milk
3 cups soft bread crumbs (remove the crusts from a loaf of white bread and tear into small pieces)
½ cup finely chopped fresh parsley
½ cup grated parmesan
½ cup grated romano
2 cloves garlic, minced
1 tsp onion salt
2 tsp salt
1 tsp pepper
Directions:
In a medium bowl, combine the bread crumbs and milk, letting them soak for about 5 minutes.
In a large bowl, add the ground beef, pork, wagyu (or veal), eggs, parsley, parmesan, romano, garlic, onion salt, salt, and pepper. Mix all ingredients using an electric mixer until just combined.
Add in the soaked bread crumbs and mix briefly. The mixture should be moist but hold its shape.
Shape the meat mixture into balls about 1 ¾” - 2” in diameter to keep them juicy.
Line a baking sheet with parchment paper and place the meatballs on the sheet. Bake at 400°F for 30 minutes, flipping halfway through at 15 minutes to ensure even browning.
Serve with marinara sauce and garnish with fresh parmesan and parsley.
Marinara Sauce:
½ onion, diced
28 oz can crushed tomatoes
14 oz water
4 cloves garlic, minced
1 tbsp parsley
1½ tsp salt
½ tsp ground pepper
½ tsp dried basil
Combine all sauce ingredients in a large saucepot.
Simmer on low heat for 2-4 hours, stirring occasionally, until flavors meld and sauce thickens.
Serve the meatballs with the marinara sauce for a holiday-worthy meal!
Marinara Wagyu Meatballs
Ingredients
Instructions
- In a medium bowl, combine the bread crumbs and milk, letting them soak for about 5 minutes.
- In a large bowl, add the ground beef, pork, wagyu (or veal), eggs, parsley, parmesan, romano, garlic, onion salt, salt, and pepper. Mix all ingredients using an electric mixer until just combined.
- Add in the soaked bread crumbs and mix briefly. The mixture should be moist but hold its shape.
- Shape the meat mixture into balls about 1 ¾” - 2” in diameter to keep them juicy.
- Line a baking sheet with parchment paper and place the meatballs on the sheet. Bake at 400°F for 30 minutes, flipping halfway through at 15 minutes to ensure even browning.
- Serve with marinara sauce and garnish with fresh parmesan and parsley.
- Combine all sauce ingredients in a large saucepot.
- Simmer on low heat for 2-4 hours, stirring occasionally, until flavors meld and sauce thickens.
