These Wagyu meatballs are juicy, meaty and tender meatballs that are quick and easy to make! Soy sauce, toasted sesame oil and green onions in the meat mixture add a slight Asian-inspired flavor. Serve them over rice or pasta for a delicious main course, or enjoy them as a delightful appetizer alongside your favorite sauce for dipping.
What is Wagyu?
Have you ever wondered, what is so special about Wagyu beef?
Wagyu refers to the beef cattle breeds from the Wagyu region of Japan. It has a reputation of being the best-tasting beef you can get due to its high quality fat content and marbling, grassy flavor and unmatched, buttery texture.
Another benefit of Wagyu is its nutritional profile; the meat is high in both omega-3s and omega-6 fatty acids.
Wagyu is certainly a treat, but it’s not just a restaurant menu item these days. Ground Wagyu beef is becoming increasingly more popular at mainstream grocery stores.
This Wagyu meatball recipe is an elevated spin on some of our other meatballs, like our Asian Pork Meatballs and our Beef and Sausage Meatballs.
Why This Recipe Works
Ground Wagyu beef makes extra juicy and tender meatballs with a rich flavor.
Best of all, this meatball recipe is quick and easy, with no frying time required! Baking them in the oven means you can forego the large skillet and hot grease. Sit back and let the oven do all the hard work for you!
Here’s why you’ll love these Wagyu beef meatballs:
- they are simple to prepare with under 10 ingredients required
- they’re a versatile dish that works as a main course or appetizer
- the meatballs are high in protein with big flavor you’ll love
- kid friendly, party friendly, and certain to be enjoyed by all!
The Ingredients
This is no traditional meatball recipe! The ground meat is mixed with bold aromatics that give these meatballs an Asian flair. Here’s what you will need:
- Panko breadcrumbs. This ingredient helps the meat bind together and creates a tender meatball that’s not too dense.
- Chicken broth. It adds a splash of moisture to get extra juicy Wagyu meatballs.
- Egg. A constant in almost all meatball recipes since it works as a necessary binder.
- Soy sauce. This ingredient will add a rich umami flavor and saltiness to the meat (so there’s no need to add any extra salt!).
- Toasted sesame oil. The nutty and earthy flavor of sesame oil takes these to the next level.
- Green onions. Finely diced, green onions add a light onion flavor that’s a bit more mild than a yellow onion.
- Minced ginger. A bit of fresh minced ginger adds a delightful flavor to the meat.
- Garlic cloves. Minced garlic is a must for the perfect savory balance.
- Wagyu ground beef. The main ingredient! Look for ground Wagyu near the regular beef in the meat section.
How to Make Wagyu Meatballs
The process is quick and simple, and these meatballs are ready for the oven with just a few minutes of prep time!
Here’s a look at the steps involved and as always, scroll to the bottom of the page to view the printable recipe card.
In a large mixing bowl, combine bread crumbs and chicken broth. Stir in the remaining ingredients other than the beef. Let the mixture sit for a few minutes so the breadcrumbs can absorb the moisture.
Add the Wagyu ground beef, mixing well. Use a cookie dough scoop to form mixture into meatballs. Place meatballs on a baking sheet in a single layer. Bake until done.
Let the cooked meatballs cool for a couple of minutes, then transfer them to a serving dish and garnish with chopped green onion, if desired.
More Meatball Recipes
- keto meatballs
- meatballs and spaghetti
- teriyaki meatballs
- turkey meatballs
- baked spaghetti and meatballs
- pork meatballs
Tips for Success
- This recipe will give you about 36-38 cocktail meatballs using a 1-tablespoon scoop (about 1-inch in diameter). Or you can use a 2-tablespoon scoop to get 18-20 meatballs. Bake for 9 to 12 minutes for small meatballs or 15 to 20 minutes for large meatballs.
- You can check the internal temperature of the meat with an instant-read thermometer to ensure they’re done.
- Store any excess meatballs in an airtight container in the refrigerator for up to 5 days.
What to Serve with Wagyu Meatballs
There are seemingly endless ways to enjoy meatballs and these Wagyu meatballs are no different! Whether you’re enjoying them as an appetizer or as a main course, here are a few ideas for other sides that complement them.
- Fluffy Coconut Rice
- Nuoc Mam Sauce
- Easy Pork Fried Rice
- Honey Sriracha Brussels Sprouts
- truffle mashed potatoes
- fried spaghetti
- crockpot goulash
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Asian Teriyaki Meatballs are made with pork and beef, which adds an extra layer of tenderness and flavor. Served with a sweet teriyaki sauce glaze, they make the perfect appetizer or main dish!
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Wagyu Meatballs
Ingredients
- ¾ cup panko breadcrumbs
- ¼ cup chicken broth
- 1 egg
- 3 tablespoons soy sauce
- 3 tablespoons toasted sesame oil
- 2 green onions finely diced
- 1 tablespoon minced ginger
- 3 garlic cloves minced
- 1 pound wagyu ground beef
Instructions
- Preheat the oven to 400°F.
- Combine the breadcrumbs and chicken broth in a large bowl. Stir in the egg, soy sauce, sesame oil, green onions, ginger, and garlic. Let the mixture sit for 3 to 5 minutes so the breadcrumbs can absorb the moisture.
- Add the wagyu ground beef and mix until well incorporated.
- Use a cookie scoop to form meatballs and place on a baking sheet. (You will get about 36 to 38 1-inch meatballs with a 1-tablespoon scoop or about 18 to 20 meatballs with a 2-tablespoon scoop).
- Bake 9 to 12 minutes for small meatballs or 15 to 20 minutes for larger meatballs.
