Wagyu Beef Swedish Meatballs 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

WAGYU BEEF SWEDISH MEATBALLS

Steps:

• PREPARING THE WAGYU BEEF MEATBALL: Preheat the oven to 325°F.Add 2 tablespoons of grapeseed oil to a large heavy bottom saute pan (or a Dutch oven) over medium-high heat.Once hot, add in the diced yellow onion. Saute for 3 minutes or until the onions are translucent. Add in the minced garlic, and cook for 2 minutes longer. Remove from the heat, and let cool. Reserve.In a medium size bowl, mix together the thawed Fullblood Wagyu ground beef, allspice, nutmeg, bread crumbs, eggs, kosher salt, and freshly ground black pepper. Mix in the onions and garlic. Portion the Wagyu beef mixture into 1 1/2 ounce (about 3 tablespoons) meatballs. Place the meatballs onto a parchment paper-lined baking sheet. Heat up the same pan you used to prepare your onions and garlic. Add in 2 tablespoons of grapeseed oil. Working in batches, place the meatballs in the pan. Brown the meatballs on both sides for about 2 minutes per side. Once browned, use a slotted spoon to transfer the meatballs back to the baking sheet. Once all of the meatballs are browned, place them in the preheated oven for 10 minutes. Once the meatballs are done, set them aside and prepare the gravy.NOTE: Discard all but 3 tablespoons of the remaining fat in the large saute pan (or Dutch oven), and use that pan to cook the gravy.
• PREPARING THE GRAVY: Heat the pan over medium heat, and add in the butter. Allow the butter to melt. Once the butter is melted, add in the flour. Cook while stirring constantly for 3 minutes. Once the flour smells toasted, whisk in the beef stock a 1/2 cup at a time. Cook for about 5 minutes while whisking constantly (so it does not stick to the bottom and burn) until this mixture thickens.Once the mixture has thickened, whisk in the sour cream, heavy cream, kosher salt, freshly ground black pepper, and dry sherry. Season to taste with kosher salt and freshly ground black pepper.
• FINAL STEPS: Add the browned and baked meatballs into the gravy, and carefully stir to coat. Cook the gravy and meatballs together on low heat for 5-7 minutes. Garnish the Wagyu beef Swedish meatballs with minced parsley, and serve hot.Enjoy!