Spaghetti and Wagyu Meatballs with Fresh Burgundy Truffles

Mise en Place

  • Cutting Board
  • Knife
  • Wooden Spoon
  • Medium Pot
  • Tongs
  • Mixing Bowl
  • Kosher Salt
  • Pan Spray
  • Large Pot
  • Strainer
  • Cheese Grater / Microplane
  • Sheet Tray lined with Aluminum Foil, sprayed with pan spray

Ingredients

( * Please keep refrigerated before class )

  • 1 lb Ground Wagyu Beef*
  • 1 ea Egg*
  • ¼ Onion*
  • ⅓ cup Panko
  • ¼ bunch Parsley*
  • ⅛ tsp Dried Oregano
  • ⅛ tsp Dried Chili
  • 2 oz Milk*
  • 24 oz Marinara Sauce
  • 1 oz Parmesan*
  • Fresh Burgundy Truffle*
  • 10 oz Spaghetti
  • 1 packet Balinese Truffle Salt

Prep During the Class

  1. Fill the large pot with water and cover with a lid, heat over medium-low heat.
  2. Preheat the oven to 425F.
  3. Add the beef, panko, milk and egg in the mixing bowl.
  4. Peel and finely mince the onion, add it to the bowl along with the beef mixture.
  5. Grate half of the parmesan, and all of the Burgundy Truffle; add it to the bowl.
  6. Chop the parsley and add it to the bowl.
  7. Chop the chili flake and dried oregano, add it to the bowl as well.
  8. Season the meatball mix with Balinese Truffle Salt and mix with your hands until homogenous.
  9. Form into meatballs and place them onto the sheet tray.

How to Cook

  1. Bake the meatballs for 25 minutes in the oven.
  2. Remove the meatballs from the oven and transfer them to the medium pot. Cover with the marinara sauce and bring to the simmer.
  3. Turn heat down to a gentle simmer and continue to cook meatballs for about 20 minutes.
  4. Lightly season the large pot of water with kosher salt and add the pasta.
  5. Cook the pasta, stirring occasionally, for 9 minutes or until al dente.
  6. Drain the pasta and plate. Top with the meatballs and sauce and generously grate truffle pecorino all over the top! Enjoy!