These irresistible Wagyu Beef Meatballs are tender, juicy, and so flavorful. This recipe is simple to make, ready in under 30 minutes, and is sure to be a new weeknight favorite for your family. Serve them as an appetizer, with a rich sauce for an effortless dinner, or meal prep them for an easy protein source you will want to reach for.
Jump to:
- What I Love about these Wagyu Beef Meatballs
- Ingredient Notes & Possible Substitutions
- Notes on Breadcrumbs
- How to Make Homemade Breadcrumbs
- How to Make Paleo Breadcrumbs
- What is Wagyu Beef?
- How to Make Wagyu Beef Meatballs
- Storage
- Freezing Meatballs
- Meal Prep Tip
- Serving Suggestions
- Dietitian Notes
- Recipe Tips
- Try These Other Great Dinner Recipes
- Did you try these Wagyu Meatballs?
- 📖 Recipe
These meatballs are one of my favorite recipes to make for dinner or to prep and freeze raw for an effortless protein source that is delicious and ready in minutes. They are tender, juicy, and packed with flavor! This recipe can easily be made paleo, keto, and gluten-free (see 'Notes on Breadcrumbs' below).
Try adding these Wagyu meatballs to this Creamy Paleo Tomato Basil Soup or this Keto Tomato Soup to boost the protein and make a complete meal. Toss them into this Whole30 Marinara Sauce for an easy homemade dinner, or cook them in a flavorful and convenient store-bought sauce for a 30-minute meal. Paired with marinara sauce for dipping, these meatballs make for an easy appetizer that everyone will enjoy.
These savory meatballs have a versatile seasoning that can be paired well with almost anything, not just Italian sauces and dishes.
What I Love about these Wagyu Beef Meatballs
These meatballs are one of my favorite additions to weeknight meals. Here is why I love them:
- 30-Minute Meal - These incredibly flavorful meatballs are ready in under 30 minutes for a perfectly effortless meal.
- Easy Meal Prep - Freeze these meatballs raw, and cook from frozen for a simple protein source in under 10 minutes.
Ingredient Notes & Possible Substitutions
Ground Wagyu Beef
Most grocery stores carry ground wagyu beef. Some local chains near us carry ground American Wagyu beef from a local ranch that I love, but I have also seen ground Wagyu at nationwide stores like Walmart. Freshly ground Wagyu can be purchased directly from a butcher and is delicious. Usually, ground Wagyu is packaged as 80% lean. Wagyu is so flavorful because of the marbling present in the meat, so leaner options aren't common and won't offer the same tender and richly flavored meat.
Breadcrumbs
I recommend using homemade breadcrumbs in this recipe. They are easy to make and far superior to store-bought versions. You can use your favorite bread so they are made with fermented sourdough, gluten-free bread, or almond flour bread. See 'Notes on Breadcrumbs' and 'How to Make Homemade Breadcrumbs' below.
Store-bought options can be used in a pinch but they should be finely ground in a food processor before using if they are not already fine (especially Panko breadcrumbs). This helps them distribute more evenly into the meat mixture. If you need this recipe to be gluten-free, homemade gluten-free breadcrumbs are definitely preferred because store-bought gluten-free breadcrumbs stick together in clumps very easily when wet.
Milk
I use whole milk in this recipe, but any fat percentage will work. For dairy-free options, you can use unsweetened almond milk or beef broth instead.
Shallot
You could use ¼ of a sweet onion in this recipe but I prefer the taste of shallot with the flavor of these meatballs.
Worcestershire Sauce
I use Lea and Perrin's Worcestershire sauce (it is a great gluten-free option), but you can use your favorite.
Fresh Parsley
Curly or Italian parsley will work. You can also substitute your favorite fresh herbs.
Seasonings
The seasonings I use in this recipe are really versatile and pair well with many flavors. Feel free to add 1 teaspoon of oregano, or Italian seasoning if you are using the meatballs in a pasta sauce.
Notes on Breadcrumbs
I highly recommend making homemade breadcrumbs for this recipe. Although it is not absolutely necessary, I love the texture fresh breadcrumbs provide and you can make them to cater to your specific dietary needs.
If using store-bought breadcrumbs: Choose high-quality breadcrumbs, and if you are using breadcrumbs that are not already finely ground (like Panko breadcrumbs) I recommend running them through a food processor until they are fine so that they can distribute better throughout the meat mixture. If you don't have a food processor, you can place the breadcrumbs in a Ziploc bag, seal it, and run a rolling pin over it several times until it is the desired texture.
Store-bought gluten-free breadcrumbs tend to stick together when wet. They will still work, but homemade gluten-free breadcrumbs will work much better.
How to Make Homemade Breadcrumbs
Making breadcrumbs is super easy and only takes about 20 minutes! Here is how you do it:
- Preheat the oven to 250 F. Line a baking sheet with parchment paper and set aside.
- Take your preferred bread (sourdough, gluten-free, or low-carb bread can all be used!) and lay out 4-8 slices of bread on the baking sheet. Place into the oven and bake for about 15 minutes, or until the bread is dry but not toasted.
- Break the bread up and place it in a food processor and process until fine breadcrumbs are achieved.
Tips:
- For this recipe, 4 slices of bread should be enough to yield ½ cup of breadcrumbs; however, I always make extra and save it for another recipe. The size of bread slices can vary quite a bit so it is better to have too much than too little.
- Generally, fresh-baked bread is not ideal for breadcrumbs because it contains more moisture. Homemade bread can be used, but wait a day or two after baking it.
Follow this recipe for The Best Gluten-Free Breadcrumbs. The process is slightly different when making breadcrumbs with gluten-free bread, but it is simple and only takes about 30 minutes.
Breadcrumb Storage
Store leftover breadcrumbs in an airtight container at room temperature for 2 weeks, or in the freezer for up to 2 months (as long as no moisture enters the container).
How to Make Paleo Breadcrumbs
These paleo breadcrumbs are my favorite to use. They are lower carb, gluten-free, and lock in all the flavor and moisture in this meatball recipe. I tested conventional store-bought bread crumbs in this recipe as well, but these paleo breadcrumbs are what I reach for.
I use a Simple Mills Artisan Bread Baking Mix and it works so well! Here is how you can make these paleo breadcrumbs:
- Using a Simple Mills Artisan Bread Baking Mix, bake 2 loaves using the flatbread instructions on the box.
- Preheat the oven to 250 F. Line a baking sheet with parchment paper and set aside.
- Once baked, allow the loaves to cool slightly then break them up into bite-size pieces on the lined baking sheet. If you do not want leftover breadcrumbs, you could use half of 1 loaf to yield enough breadcrumbs for this recipe.
- Place in the oven and bake for about 20 minutes, or until the bread is adequately dried out.
- Place the dry bread pieces in a food processor and process until fine breadcrumbs are achieved.
- Store in an airtight container on the counter for up to 2 weeks.
What is Wagyu Beef?
Wagyu is a Japanese breed of cattle, and Wagyu can be translated literally to Japanese cattle.
Wagyu cattle were selected for their unique physical endurance. The primary contributor to this superior physical endurance in these animals is the higher level of intramuscular fat (or marbling), which makes them desirable for agricultural use (1).
The tenderness and flavor due to this high level of marbling makes Wagyu beef unique and incredibly delicious. Wagyu is frequently used in high-end gourmet restaurants and fine dining establishments.
American Wagyu, which is what you most commonly find in the stores here in the US, comes from cows that are a mixed breed of Angus and full-blood Japanese Wagyu.
How to Make Wagyu Beef Meatballs
Whether cooking these incredibly tender and savory meatballs in the oven or air fryer, the beginning of the process is the same. Here is what you need to do:
- Line a baking sheet with parchment paper and set aside.
- Combine the egg, bread crumbs, milk, minced shallot, chopped parsley, garlic powder, kosher salt, black pepper, and paprika in a large mixing bowl. Stir together with a rubber spatula until it is well mixed.
- Add the Wagyu beef to the mixing bowl and mix together using clean hands until the breadcrumb mixture is evenly distributed throughout the beef.
- Using a 1-ounce cookie scoop, divide the meat mixture into 24-27 meatballs. If you don't have a small cookie scoop, you can use about 2 tablespoons of the mixture per meatball. Once divided, roll each meatball between your hands until smooth and round. Set on the baking sheet.
Cooking in the Oven
- Preheat the oven to broil.
- Ensure the meatballs have about 1-inch spacing between them on the sheet pan. Place sheet pan in the oven and bake for 7-8 minutes, or until they reach an internal temperature of 165 F.
- Remove from the oven and enjoy. Or, if using a marinara sauce, toss the cooked meatballs into the cold sauce and heat covered until the sauce is adequately warmed. This allows the meatballs to absorb the flavors of the sauce.
Cooking in the Air Fryer
- If your air fryer requires preheating, preheat the air fryer to 375 F for about 4 minutes (I have never found it necessary to preheat mine). Place meatballs in a single layer in the air fryer basket. Avoid overcrowding by leaving about 1 inch of space between each meatball. Work in batches if needed.
- Place the meatballs in the air fryer and air fry for about 8-12 minutes, or until the meatballs reach an internal temperature of at least 165 F (10 was perfect for my air fryer, but cooking time will vary based on how close the meatballs are together and the type/size of the air fryer). Repeat until all of the meatballs are cooked.
Storage
Store leftover cooked meatballs in an airtight container in the fridge for 3-4 days. You can reheat them in the microwave or air fryer.
For longer storage, freeze meatballs. See the instructions below.
Freezing Meatballs
These meatballs freeze so well! I love to prep the raw meatballs ahead of time and cook from frozen in the air fryer or oven for a quick and easy lunch or dinner.
Freezing Cooked Meatballs
You can freeze the cooked meatballs in a freezer-safe airtight container and enjoy them for up to 1 month. Simply thaw in the fridge for 12 hours and reheat, or reheat from frozen in the microwave or air fryer until warmed through. I prefer to freeze the meatballs raw because they taste fresh and only take a few extra minutes to cook.
Freezing Raw Meatballs
Freezing these meatballs raw is great because they taste fresh every time and can be cooked from frozen or thawed. To freeze, place the formed meatballs on a parchment paper-lined baking sheet and place it in the freezer for about 20 minutes. Line the bottom of a large freezer-safe airtight container with parchment paper, then place the partially frozen meatballs into the container in a single layer. You can add another layer in the same container by separating with an additional sheet of parchment paper. Place the container in the freezer and freeze for up to 1 month.
To cook: Either thaw raw meatballs in the fridge for about 12 hours or cook from frozen. Raw thawed meatballs can be cooked using the same process listed in the recipe card. Frozen meatballs can also be cooked using the same process, but may take a minute or two longer to reach an internal temperature of 165 F.
Meal Prep Tip
If you are always in search of effortless ways to prepare protein, I highly recommend prepping a bunch of these Wagyu beef meatballs and freezing them raw. Simply pull as many meatballs as you want from the freezer and cook in the air fryer for about 11 minutes at 375 F or broil them on a parchment paper-lined baking sheet for 8-9 minutes (or until they reach an internal temperature of 165 F). Enjoy the meatballs by themselves, or add them to a salad, sauce, or soup for an ultra-convenient meal.
Serving Suggestions
These meatballs are savory and flavorful but the seasonings used are versatile enough that they can be prepared with a variety of dishes. Use them in a sub, on top of a salad, as an appetizer, in a pasta dish, or enjoy them on their own as a high-protein snack.
Dietitian Notes
- Each meatball contains 53 calories, 2 grams of carbs, and 3 grams of protein. Use my paleo breadcrumbs and they will have less than 1 gram of net carb per meatball.
- Prepping these meatballs ahead of time and freezing raw allows for an effortless homemade meal that makes healthy eating effortless.
Recipe Tips
- Using a 1-ounce cookie scoop can help divide the meatballs, but you can use about 2 tablespoons of the meat mixture per meatball if you do not own a scoop.
- Use an internal thermometer to ensure the meatballs are fully cooked, especially if cooking from frozen.
- Homemade breadcrumbs are my favorite in this recipe, but store-bought will work in a pinch.
Try These Other Great Dinner Recipes
Looking for other tasty recipes? Here are a few you might like:
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📖 Recipe
Wagyu Beef Meatballs
Equipment
- Mixing bowl
- Rubber Spatula
- 1-ounce cookie scoop
- Baking sheet
- Parchment paper
- Air Fryer optional
Ingredients
- 1 lb Ground Wagyu beef 80:20
- 1 Large egg
- ½ cup Breadcrumbs, finely ground I used homemade paleo bread crumbs, but regular and GF bread crumbs will work. I prefer homemade but store-bought can be used. (See 'Notes on Breadcrumbs' and 'How to make Homemade Breadcrumbs')
- ¼ cup Whole milk use beef broth or unsweetened almond milk for dairy-free
- 1 Small shallot minced (about ⅓ cup)
- 2 tablespoon Fresh parsley finely chopped
- 1 tablespoon Worcestershire sauce gluten-free if needed
- 1 teaspoon Garlic powder
- 1 teaspoon Kosher salt
- ½ teaspoon Black pepper
- ¼ teaspoon Paprika
Instructions
- Line a baking sheet with parchment paper and set aside.
- Combine the egg, bread crumbs, milk, minced shallot, chopped parsley, Worcestershire sauce, garlic powder, kosher salt, black pepper, and paprika in a large mixing bowl. Stir together with a rubber spatula until it is well mixed.
- Add the Wagyu beef to the mixing bowl and mix together using clean hands until the bread crumb mixture is evenly distributed throughout the beef.
- Using a 1-ounce cookie scoop, divide the meat mixture into 24-27 meatballs. If you don't have a small cookie scoop, you can use about 2 tablespoons of the mixture per meatball. Once divided, roll each meatball between your hands until smooth and round. Set on the baking sheet.
Oven
- Preheat the oven to broil.
- Ensure the meatballs have about 1-inch spacing between them on the sheet pan. Place sheet pan in the oven and bake for 7-8 minutes, or until they reach an internal temperature of 165 F.
- Remove from the oven and enjoy. Or, if using a marinara sauce, toss the cooked meatballs into the cold sauce and heat covered until the sauce is adequately warmed. This allows the meatballs to absorb the flavors of the sauce and is particularly tasty if you are making a slow-cooked sauce on the stovetop.
Air Fryer
- If your air fryer requires preheating, preheat the air fryer to 375 F for about 4 minutes (I have never found it necessary to preheat mine). Place meatballs in a single layer in the air fryer basket. Avoid overcrowding by leaving about 1 inch of space between each meatball. Work in batches if needed.
- Place the meatballs in the air fryer and air fry for about 8-12 minutes, or until the meatballs reach an internal temperature of at least 165 F (10 was perfect for my air fryer, but cooking time will vary based on how close the meatballs are together and the type/size of the air fryer). Repeat until all of the meatballs are cooked.
A says
So tender and flavorful!