Wagyu Korean Style Meatballs

Wagyu Korean Style Meatballs

Here's the recipe for the oven. I made them on a pellet grill but the instructions are the same.

Author

Al Gackstetter

Prep Time

15 minutes

Cook Time

20-40 minutes

Servings

8-10

Category

Beef

Ingredients

• 2 lbs. of Fellers Ranch Minnesota’s Finest Wagyu Ground Beef
• 2 tsp. Sesame Oil
• 1 Cup Panko or Breadcrumbs
• ½ tsp. Ground Ginger
• 2-3 Large Eggs
• 4 tsp. or to taste of Croix Valley Garlic Barbecue Booster
• ½ Cup thinly sliced green onions
• Optional garnish: toasted sesame seeds, sliced green onions
• 1 Bottle of Croix Valley Garlic Ginger Teriyaki BBQ and Wing Sauce

Directions

1. Preheat oven to 400 degrees
2. In a large bowl/pan, mix all ingredients until well combined. Shape into medium size balls (roll about 2–3-inch meatballs) and place on a greased baking sheet/dish leaving room between each.
3. Bake for about 20-30 minutes or until no longer pink inside (160 degrees internal temperature).
4. Once the meatballs come up to temperature, heat up the Garlic Ginger Teriyaki sauce on the stovetop (low-medium heat).
5. When the meatballs have finished cooking, dip each one individually (using a toothpick) in the sauce. Or you can pour the sauce over the meatballs and gently stir them until covered.
6. Serve warm, and sprinkle your Wagyu Korean Style Meatballs with additional green onion and sesame seeds.