A Flavorful Experiment
My Favorite is Mozzarella-Stuffed Wagyu Meatballs and I remember the first time I decided to make mozzarella-stuffed Wagyu meatballs. It was a chilly evening, and I was craving something hearty and comforting. I had some Wagyu beef in the fridge, and the idea of stuffing it with gooey mozzarella cheese sounded like a culinary adventure I couldn’t resist. I envisioned the surprise of molten cheese hiding inside the meatball, and my mouth watered just thinking about it.
Crafting the Perfect Meatballs
As I mixed the Wagyu beef with panko breadcrumbs, minced garlic, and fresh basil, the aroma filled the kitchen. I was careful to not overwork the meat mixture, wanting to keep the meatballs tender and juicy. When it came time to shape them, I gently flattened each portion, placed a cube of mozzarella in the center, and wrapped the meat around it. It felt like a little gift waiting to be unwrapped, and I couldn’t wait to see how they’d turn out.
Baking to Perfection
With the meatballs nestled on a baking rack, I slid them into the oven. The house soon smelled of sizzling beef and melting cheese, a combination that promised something truly delicious. After about 20 minutes, the meatballs were golden brown and perfectly cooked through. As I cut into one, the mozzarella oozed out in a delightful, cheesy stream. It was even better than I had hoped.
Serving and Sharing
I served the meatballs over a bed of creamy polenta, topped with chunky tomato sauce. The rich flavors of the Wagyu beef and the gooey mozzarella stuffed wagyu meatballs, made each bite an indulgent treat. Sharing these meatballs with friends and family made the evening special, as everyone enjoyed the surprise of melted cheese and the savory goodness of the Wagyu. It became a recipe I would return to often, a perfect way to make any meal memorable.
Table of Contents
Chef’s Notes-Mozzarella-Stuffed Wagyu Meatballs
- For the best flavor and texture, use high-quality Wagyu ground beef. Its marbling ensures juicy and tender meatballs.
- When combining the ingredients, mix just until combined. Over-mixing can lead to dense meatballs.
- If you have time, chill the meatballs in the refrigerator for 15-20 minutes before baking. This helps them hold their shape and keeps the cheese from oozing out too quickly.
- To ensure that your meatballs are cooked through but still juicy, use a meat thermometer. The internal temperature should reach 160°F.
- For a different flavor profile, try using smoked mozzarella or aged cheddar in place of the fresh mozzarella.
- Enhance the chunky tomato sauce with fresh herbs like basil or oregano, or add a splash of red wine for a deeper flavor.
Mozzarella-Stuffed Wagyu Meatballs
4
meatballs20
minutes20
minutes450
kcal40
minutesGet ready to wow your taste buds with these Mozzarella-Stuffed Wagyu Meatballs! These giant meatballs are juicy, flavorful, and bursting with gooey mozzarella cheese. Perfect for a cozy dinner or impressing guests, this dish pairs beautifully with creamy polenta or pasta. Don’t miss out on this mouthwatering delight!
Ingredients
For the Meatballs
1 lb Wagyu ground beef
1 large egg
1/2 cup panko breadcrumbs
2 cloves garlic finely minced
4 large basil leaves chopped finely
1 small shallot finely diced
1 tbsp Italian seasoning blend
1 tsp sea salt
1/4 cup grated Parmesan cheese
1 tsp freshly ground black pepper
2 oz fresh mozzarella cheese cut into four cubes
For Serving
2 cups chunky tomato sauce (homemade or store-bought)
Creamy polenta or cooked orzo
Directions
- Mixing Ingredients – In a large mixing bowl, combine the Wagyu ground beef, egg, panko breadcrumbs, minced garlic, chopped basil leaves, diced shallot, Italian seasoning blend, sea salt, grated Parmesan cheese, and freshly ground black pepper. Use clean hands to mix until just combined.
- Forming Meatballs – Preheat your oven to 375°F and place a rack on a large rimmed baking sheet. Divide the meat mixture into four equal parts. Flatten each portion into a thin patty and place a cube of mozzarella in the center. Wrap the meat mixture around the cheese and roll into a ball to fully enclose the cheese.
- Baking Meatballs – Arrange the meatballs on the baking rack and bake for about 20 minutes until browned and cooked through. Rotate the pan halfway through to ensure even cooking.
- Serving – Serve each meatball over creamy polenta or cooked orzo. Top with chunky tomato sauce and sprinkle with additional Parmesan cheese if desired.
Equipment
- chef’s knife
- cutting board
- mixing bowls
- baking sheet
- oven
Nutrition Facts
- Calories: 450kcal
- Carbohydrates: 15g
- Protein: 30g
- Fat: 30g
- Saturated Fat: 12g
- Cholesterol: 120mg
- Sodium: 800mg
- Potassium: 500mg
- Fiber: 2g
- Sugar: 5g
- Vitamin A: 15IU
- Vitamin C: 10mg
- Calcium: 20mg
- Iron: 15mg
FAQ- Mozzarella-Stuffed Wagyu Meatballs
Can I use a different type of ground meat?
Yes, you can substitute ground turkey or chicken for the Wagyu beef. Keep in mind that the flavor and juiciness may vary.
How can I make these meatballs gluten-free?
Use gluten-free panko breadcrumbs or crushed gluten-free crackers in place of regular panko breadcrumbs.
What can I use instead of fresh mozzarella?
If you need a dairy-free option, use vegan cheese. You can also use other melting cheeses like provolone or fontina.
Can I prepare the meatballs ahead of time?
Yes, you can prepare and shape the meatballs up to 24 hours in advance. Store them in the refrigerator until ready to bake.
How should I store leftovers?
Store any leftover meatballs in an airtight container in the refrigerator for up to 3 days. They can be reheated in the oven or microwave. For longer storage, freeze the meatballs in a single layer, then transfer to a freezer bag for up to 3 months.
