IBERICO AND WAGYU MEATBALLS

FANCY MEATBALLS … they’re next level!

When you invite friends over for a delicious dinner, this is the dish you want to make. Meatballs are an easy default. People are comfortable with them. They’re homey and timeless. These will wow them. The first bite will melt in their mouths leaving them asking for more. Don’t worry, this recipe makes a batch of sixteen small meatballs, if you feel like you need more, just double, triple, or quadruple the recipe and cook them in batches.

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IBERICO AND WAGYU MEATBALLS

Yield: 16 Meatballs

Author: Michelle Williams

Prep time: 15 MinCook time: 10 MinTotal time: 25 Min

Ingredients

• Fresh Parsley (1/2 cup, roughly chopped)
• Fresh Sage Leaves (2 tablespoons when finely chopped)
• Fresh Rosemary (1 tablespoon when finely chopped.)
• Shallot (1, finely chopped)
• Garlic (3 large cloves, roughly chopped)
• Ground Iberico Wagyu Blend (14 ounces. I got mine from Campo Grande)
• Salt
• Pepper
• Onion Powder (1 teaspoon)
• Plain Bread Crumbs (1/4 cup)
• Egg (1, large)
• Extra Virgin Olive Oil (about 3 tablespoons, divided)
• Tomato Sauce (12 ounces of your favorite jarred tomato sauce)

KITCHEN TOOLS

• Cutting Board
• Chef's Knife
• Non-Stick 12 Inch Frying Pan With Its Lid
• Rubber Spatula
• Small Mixing Bowl
• Large Mixing Bowl
• 1 1/2 Inch Ice Cream Scoop
• Meat Thermometer

Instructions

TO PREP YOUR SHALLOT AND HERBS

1. In your frying pan, heat 1 tablespoon of olive oil over high heat.
2. Combine shallots, garlic, parsley, sage, and rosemary in your frying pan. Use your rubber spatula to move them around until they are softened and your shallots are lightly yellowed—about 3 minutes. Remove from heat, transfer to a plate, and let cool.
3. Do not clean out your frying pan.

TO PREP YOUR MEATBALLS

1. In your large mixing bowl, combine your ground meat, salt, pepper, onion powder, bread crumbs, egg, and your cooked shallot mixture. Use your hands (sans rings—don't say I didn't warn you) to mix it all together.
2. Use your ice cream scoop to portion out equally-sized meatballs. Use your hands to turn each scoop into a ball and then set it down on your cutting board.

TO COOK YOUR MEATBALLS

1. Add your remaining 2 tablespoons of oil to your frying pan. Heat over medium-high heat.
2. Add in your balls. (they should sizzle when they touch the frying pan. If they don't, your oil isn't hot enough. Give it a little more time to heat)
3. Let your meatballs sear until golden on the side touching the pan—roughly 3 minutes. Then, flip them and allow them to sear for 2 minutes.
4. Pour your tomato sauce over your meatballs. Use your rubber spatula to make sure they are fully coated. Cover your frying pan with its lid. Cook until they have an internal temperature of 165º—about 4 minutes.
5. Transfer to your plate. Sprinkle your extra dill and cilantro over your meatballs.
6. Serve over your favorite pasta (I chose bucatini). Eat. Enjoy.

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