Recipe a day
Spaghetti & Wagyu Meatballs
Our ultimate Spaghetti & Meatballs. Delicious meatballs using Wagyu Beef from Durham Ranch, braised in a simple marinara sauce from Rao's, and topped off Black Truffle Pecorino Moliterno!
Spaghetti and Meatballs with Truffle Pecorino & Burgundy Truffles
Rated 3.0 stars by 3 users
Category
Pasta
Ingredients
- 1 lb Ground wagyu beef
- 1 ea Egg, large
- ¼ ea Onion
- ⅓ c Panko
- ¼ bunch Parsley
- ⅛ tsp Dried oregano
- ⅛ tsp Dried chili
- 2 oz Milk
- 24 oz Marinara sauce
- 2 oz Truffle pecorino
- 10 oz Spaghetti
- 1 oz Burgundy Truffle
- 1/2 T Balinese Truffle Salt
- Cutting board
- Knife
- Wooden spoon
- Strainer
- Large pot
- Medium pot
- Cheese grater or microplane
- Tongs
- Large mixing bowl
- Kosher salt
- Sheet tray lined with aluminum foil
Mise en Place
Directions
Prep
Fill the large pot with water and cover with a lid, heat over medium-low heat
Preheat the oven to 425F
Add the beef, panko, milk and egg in the large mixing bowl
Peel and finely mince the onion, add it to the bowl along with the beef mixture
Grate half of the truffle pecorino, and all of the Burgundy Truffle, and add it to the bowl
Chop the parsley and add it to the bowl
Chop the chile flake and dried oregano, add it to the bowl as well
Season the meatball mix with Balinese Truffle Salt and mix with your hands until homogenous
Form into meatballs and place them onto the sheet tray
How to Cook
Bake the meatballs for 25 minutes in the oven
Remove the meatballs from the oven and transfer them to the medium pot. Cover with the marinara sauce and bring to the simmer
Turn heat down to a gentle simmer and continue to cook meatballs for about 20 minutes
Lightly season the large pot of water with kosher salt and add the pasta
Cook the pasta, stirring occasionally, for 9 minutes or until al dente
Drain the pasta and plate. Top with the meatballs and sauce and generously grate truffle pecorino all over the top!
Enjoy
Recipe Note
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