Hey everyone, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, spaghetti with fullblood wagyu beef meatballs. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Spaghetti with Fullblood Wagyu Beef Meatballs is one of the most popular of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Spaghetti with Fullblood Wagyu Beef Meatballs is something which I’ve loved my whole life.
To begin with this recipe, we have to prepare a few ingredients. You can cook spaghetti with fullblood wagyu beef meatballs using 31 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Spaghetti with Fullblood Wagyu Beef Meatballs:
- Prepare Meatballs
- Make ready 2 LB Double 8 Cattle Company Fullblood Wagyu Ground Beef
- Make ready 1/2 LB Prosciutto (finely chopped)
- Prepare 2/3 CUP Ricotta Cheese
- Prepare 1/2 CUP Parmesan Cheese
- Take 1 1/2 CUP Panko Bread Crumbs
- Get 2 Eggs
- Prepare 2 TSP Kosher Salt (add more if needed)
- Make ready 1/2 TSP Freshly Ground Black Pepper
- Get 1 TSP Ground Fennel Seed
- Take 1/4 TSP Ground Nutmeg
- Prepare 5 Garlic Cloves (minced)
- Take 1 Yellow Onion (minced)
- Prepare 1/2 CUP Parsley (chopped)
- Take 1 1/2 TSP Sherry Vinegar
- Make ready Marinara Sauce
- Make ready 1/4 CUP Extra-Virgin Olive Oil
- Get 1 Yellow Onion (minced)
- Prepare 4 Garlic Cloves (minced)
- Prepare 1 Celery Stalk (minced)
- Prepare 1 Carrot (peeled and grated)
- Get 2 TSP Sea Salt
- Get 1 TSP Freshly Ground Black Pepper
- Make ready 2 (32 OZ) Cans Whole Tomatoes San Marzano
- Take 1 Dried Bay Leaf
- Get 2 TBSP Dried Basil or 1/4 CUP Fresh Basil Chiffonade
- Take 1 TBSP Sherry Vinegar
- Take Pasta
- Prepare 1 LB Noodles
- Make ready 4 QT Water
- Take 1 TSP Kosher Salt (add more if needed)
Instructions to make Spaghetti with Fullblood Wagyu Beef Meatballs:
- PREPARING THE FULLBLOOD WAGYU MEATBALLS - Preheat the oven to 400°F.In a large bowl, gently combine all ingredients (beef, prosciutto, ricotta cheese, parmesan cheese, panko bread crumbs, eggs, kosher salt, freshly ground black pepper, ground fennel seed, ground nutmeg, garlic cloves, onion, parsley, and sherry vinegar). Roll the mixture into 1.5-inch balls. Transfer to a baking sheet lined with parchment paper.
- Bake at 400°F for 13 minutes or until firm on the outside.
- PREPARING THE MARINARA SAUCE - In a large pot, heat the olive oil over medium-high heat. Add the onions and sauté for about 10 minutes until translucent. Add the celery, carrots, 1 teaspoon sea salt, and 1 teaspoon of freshly ground black pepper. Sauté for about 10 minutes until all the vegetables are soft.
- Add the canned tomatoes, garlic, basil, bay leaf, and sherry vinegar.Simmer uncovered over low heat until the sauce thickens - this usually takes about 1 hour. Remove the bay leaf and discard it.Purée the cooked sauce, and season it (to taste) with more sea salt and freshly ground black pepper.
- PREPARING THE PASTA - Boil 4 quarts of water in a large pot.Add at least a tablespoon of kosher salt to the water. Add 1 pound of noodles to the pot.Cook noodles until al dente (usually takes around 8-10 minutes), and drain the water.
- FINAL STEPS - Place a serving of the cooked pasta/noodles on a plate. Top with 2-3 Fullblood Wagyu beef meatballs.Pour marinara sauce over the top.Serve, and enjoy!
So that’s going to wrap this up for this exceptional food spaghetti with fullblood wagyu beef meatballs recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
