Description
This wagyu ground beef recipe creates incredibly juicy meatballs with a molten smoked provolone center, complemented by a rich umami mushroom glaze. Using premium wagyu beef ensures unmatched tenderness and flavor for a decadent family meal.
Ingredients
- 1.1 lbs wagyu ground beef
- 1/2 cup panko breadcrumbs
- 1 large egg, lightly beaten
- 3 tbsp finely minced shallots, divided
- 3 cloves minced garlic, divided
- 1 tbsp Worcestershire sauce
- 1 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- 3.5 oz smoked provolone, cut into 1.5 cm cubes
- 2 tbsp olive oil, divided
- 7 oz cremini mushrooms, thinly sliced
- 1 cup beef broth
- 2 tbsp soy sauce (or tamari)
- 1 tbsp date syrup (or brown sugar)
- 1 tbsp cornstarch
- 2 tbsp water, for slurry
- 2 sprigs fresh thyme
- 1/4 cup fresh parsley, finely chopped, for garnish
Instructions
- Preheat Oven and Prep Ingredients: Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. Prepare all ingredients as listed, ensuring shallots and garlic are finely minced and provolone is cut into cubes.
- Mix Meatball Ingredients: In a large bowl, combine the wagyu ground beef with panko breadcrumbs, beaten egg, minced shallot, 2 cloves garlic, Worcestershire sauce, salt, and black pepper. Mix gently until just combined, being careful not to overwork the meat.
- Form and Stuff Meatballs: Divide the meat mixture into 12-14 equal portions. Flatten each portion, place a provolone cube in the center, and carefully mold the beef around the cheese to completely seal it.
- Sear Meatballs: Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the meatballs in batches for 5-7 minutes, turning occasionally, until deeply browned on all sides.
- Bake Meatballs: Transfer the skillet (or meatballs on the baking sheet) to the preheated oven. Bake for 12-15 minutes, or until the meatballs are cooked through (165°F/74°C internal temperature) and the cheese inside is molten.
- Prepare Mushroom Glaze: While meatballs bake, heat remaining 1 tablespoon of olive oil in the same skillet. Add sliced cremini mushrooms and sauté until golden brown. Add remaining shallot and garlic; cook for 2 minutes until fragrant.
- Thicken Glaze: Pour in beef broth, soy sauce, and date syrup. Add thyme sprigs and simmer for 2 minutes. Whisk cornstarch with water to form a slurry, then gradually stir into the simmering sauce. Cook for 2-3 minutes, stirring constantly, until the glaze thickens and becomes glossy. Remove thyme sprigs.
- Plate and Serve: Arrange the meatballs on a plate, spoon a generous amount of the rich umami mushroom glaze over them, and garnish with fresh, chopped parsley.
Notes
To make ahead, prepare meatballs (steps 1-3) and store in the refrigerator for up to 24 hours or freeze for longer storage. Serve over mashed potatoes or egg noodles to absorb the rich glaze. Ensure cheese is fully sealed within the meatball to prevent leakage during cooking.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: main course
- Method: pan sear, oven bake
- Cuisine: american
Nutrition
- Serving Size: 3 meatballs
- Calories: 580 kcal
- Sugar: 6g
- Sodium: 950mg
- Fat: 43g
- Saturated Fat: 18g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 110mg