Wagyu Meatballs with Creamy Polenta

Wagyu Meatballs

Wagyu Meatballs 

This recipe is curtesy of Chef Nathan at The Polished Chef.

He loves to serve them over creamy parmesan polenta topped with fresh parsley but these beauties will be amazing however you choose to serve them.

Check out The Polished Chef way:

https://www.instagram.com/polishedchef/reel/C8IkR1VvWhL/

INGREDIENTS:

MEATBALLS:

  • 4 slices white bread, crusts trimmed
  • 3/4 cup milk
  • 1 lb ground Wagyu
  • 1 lb ground mild Italian sausage
  • 1/2 cup finely shredded parmesan
  • 1/2 cup chopped white onion
  • 2 TBS minced fresh parsley
  • 3/4 tsp salt
  • 3/4 tsp Black Pepper
  • 2 cups chopped yellow onions
  • 1 tsp crushed red pepper
  • 1 TBS dried oregano
  • 1 TBS dried basil

DIRECTIONS:

  1. Preheat oven to 350 degrees.
  2. Cut bread into cubes and add milk allowing bread to absorb. 
  3. Mix all ingredients together in a bowl and form into 12 balls just smaller than a baseball.
  4. Heat a nonstick pan over medium heat and sear the meatballs on all sides.
  5. Transfer the meatballs to the oven for 12 minutes or until internal temperature is 165 degrees.

POLENTA:

  • 2 cups chicken stock
  • 1 1/2 cups heavy cream
  • 1 cup polenta
  • 1/2 cup freshly shredded parmesan
  1. Add stock to the pot and bring to boil. Then add polenta.  Whisk until it sets and then slowly add cream while whisking.
  2. Once all the cream is added, let sit for 15-20 minutes on low until the polenta is tender.
  3. Add 1/3 cup freshly shredded parmesan.  
  4. Garnish with fresh finely chopped parsley.

 

 

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