Stay Classy Meats Ground Wagyu Meat Balls
Pan-Seared Meatballs with Soy-Ginger Sauce Recipe
- Prep Time: 10 mins
- Cook Time: 15 mins
- Wait Time: 5 mins
- Total Time: 30 mins
- Yield: 4
- Category: Dinner
- Cuisine: Meatballs
- 1 lb Stay Classy Meats Ground Wagyu Beef
- Olive Oil
- Coarse Sea Salt
- Steak Seasoning (Your choice)
- Ground Pepper
- 1/3 cup Beef Stock
- 1 Tablespoon Unsalted Butter
- ¼ cup Soy / Ginger Sauce
- Finely chopped Chives
Create the flavor profile you want by adding the specific spices you prefer. We like to keep it simple, a dash of coarse sea salt and a dash of ground pepper. Feel free to create your own steak seasoning or buy one at your local store.
- Remove ground beef from the fridge 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Pat dry the grind to remove any moisture. Mix in the seasoning to the ground beef. Roll up 6-8 meatballs.
- Using a cast iron pan, turn on the stove top to a medium high temp. Add olive oil (or whatever oil you use), allow the skillet to get to very hot. Place the meatballs in the pan face down and sear until a nice browning color and hard sear. Not all meatballs will cook at the same rate so keep an eye on the meatballs and the ones not cooking as quickly, move them to the hotter part of the pan. With a spoon, use the hot oil to baste the top of the meat balls – this helps them cook quicker.
- Once you have a nice sear around the meatball, drain the excess fat into another pot.
- To deglaze the pan, add the unsalted butter and a splash of beef stock.
- Stir around the butter, beef stock and meatballs until all the meatballs are well-coated.
- Remove the meatballs from the pan and place on a cooling/baking rack and let sit for a few minutes.
- Return the pan to stove top and add in the soy/ginger sauce.
- If you see the sauce start to break, this means you need more moisture – add a splash of beef stock and stir. The water content will be cooked off and the remaining sauce will have a silky texture.
- Plate the meatballs and slowly pour the deglazed sauce over the top of the meatballs.
- Garnish with finely chopped chives. You’re welcome.
Temperatures for steak
Rare: 120° F to 125° F
Medium rare: 125° F to 130° F
Medium: 135° F to 140° F
Medium well: 145° F to 150° F
Well done: 160° F and above
So, guys, welcome to my fantasy kitchen. In case you haven't noticed, this isn't my kitchen. I have an apartment just like you. But good news is I got wagyu and so do you. Done.
Now we got some brewing. Action. So a quick way to do this is meatball because they're delicious. The good part about Montana raised wagyu beef is, you really can't f this up. Like you have to try so hard to do the wrong thing here. It's now coming apart. We just want to loosen all the meat up.
I'm going to use coarse sea salt and then some steaks seasoning - you guys know the common rule (chef does not share his secret seasoning recipe), but this one, google. I'm going to use a lot of ground pepper in mine though, because I love the taste of pepper. I personally don't like to use egg or breadcrumbs. I know that's like a sin to some people, but guess what? I'm cooking and that's just what I do.
We're going to do this like super, super, super, super, super, super, super medium size. Im going to shape it, super nice like. There you guys go. Done. Meatballs.
Here's our balls. Pans hot and we’re going to drop ‘em in. We're looking to get a really, really, really, really, really hard sear. I want texture on it. So texture is going to be that nice crunch at the end. We're really looking to get a nice bite to it. Oh man, I can smell that already.
I want to see a nice browning on the bottom of these and then we'll flip them. We'll do it to the same side. We're really trying to achieve the same color around the entire thing. But when it's done, we're going to add our barbecue sauce to this. So that way they come out a lot more hardier.
So, you know they're cooking right when they're just coming up, just like so. So the top has been brown getting that really hard sear that I was talking about. So this side of my pan isn't really getting that hot. So we're going to switch over and we're going to put the ones that haven't really got color. And I want to slide it all down and play a little deck of cards shuffling. I'm just using that hot oil to really just speed the process up.
Let's talk about beef, bros. This 80/20 one pound wagyu beef that you guys got is really super important because it's a cross between an American Angus and a Japanese Wagyu. You just see a lot of the real beautiful marbling inside of this meat. What that is, is flavor. And when you put this in this form, the omega content in it. And the health factors that you'll get from having a natural fat in there are going to do wonders for you.
So the reason why I'm showing you guys how to do this is because it's a fun way to really make something awesome and it's something that's understandable for everybody. This right here is what we've been trying to achieve with all the rest of them. This right here is where all those flavors that we did earlier are all locked in. So when we take this off and we make our sauce in this pan our meatballs are going to be ready. I didn't get a hard sear on these ones. And so if you guys don't see this, don't worry about it. Your meatball is still going to be cooked. Just not going to have this [crust]. It happens even with me. Sorry. Also, if you save some of this fat that has been rendered out in this pan, set it in a can, you can actually cook with it again. So Im going to drain some of this oil that's out of it, put it in this pot right here.
And then I'm going to deglaze all this pan to mix up with our barbecue sauce. Are you ready, butter? It's going to go quick bros. That was our beef stock. Now we're deglazing the pan. Set that over, now we're going to make magic. This has all been cooked over. I got enough on this pan that I coated them [the meatballs], so I'll set them aside. Ill let them rest and I'll finish making the sauce just a little bit more over actual like soy ginger.
Can you check right here? If you see your sauce is trying to break like mine is right here, all you going to do is take a little bit of the beef stock and you're going to add that and then it’ll bring it back together, starting to thicken now because we took out all the residual water.
All right. Kill the heat. Forearm muscles in action right now. Then add a little bit of our chives. There you have it bros, wagyu meatballs. Eat that sh*& after you work out.