Twice a year I purchase a cow from Omega Beef Inc. a local ranch near Bozeman in Birney, Montana. Terry and Jeanie raise Wagyu beef. Waygu is a breed of cattle that originated in Japan that produces the famous "Kobe" beef which is known for it's tremendous flavor, marbling, tenderness, and quality. We are so lucky here in Montana to have tremendous ranchers who care about our land and the quality of meats that go to its people. We are just some of the lucky people that get to eat this beef almost daily and I am so proud to serve this to my family. Thank you Terry and Jeannie for all the love to the cattle and sharing your beef with us. http://omegabeefwagyu.com
Choose a good quality beef. Purchase one that has a decent amount of fat- 80%-20%. Even if your buying meat at Costco, which is great, there are many great choices. Don't be afraid to knock on the glass door behind and talk to the people with the white coats and hair nets who are cutting the meat...they are so knowledgable and so happy to help. A good quality grass finished local beef is always best.
This recipe makes 30 meatballs! Put a little time in to make these and you'll have dinner for another night when you have a busy day....the freezer is your friend!
- 2.5 pounds Good Quality Beef, Wagyu rocks!, room temperature
- 1/2 cup Almond Flour Bobs Red Mill is great
- 1/8 cup Coconut Flour Bobs Red Mill !!!
- 1/3 cup Olive oil
- 3 garlic cloves finely minced or grated with a microplane
- 1/2 teaspoon crushed red pepper flakes
- 2 eggs
- 1-2 tablespoon Italian Seasoning (optional)
- 1 large bunch fresh flat leaf Parsley chopped
- 1 cup water
- salt and pepper
- 1 large sauce pan with lid or Dutch oven
- large mixing bowl
- Torn Fresh basil leaves for garnish
If using a dutch oven preheat oven to 350
Put your beef in the mixing bowl and add all your ingredients.
Use your hands, yes I said HANDS, and thoroughly mix all the ingredients together, not too vigorously, until well combined.
With an ice cream scoop, scoop out your meatball mixture into roughly 30 scoops.
With your hands, yes your HANDS, roll the scoops slightly to make perfect balls.
Heat your saucepan, or dutch oven on a burner on low heat.
Add your favorite homemade or jarred sauce (Rao's is our favorite) to the saucepan and the 1 cup of water, stir, and bring to a slight simmer.
Tuck the meatballs into the sauce and cover. They will be cooking on a slow simmer.
If using the dutch oven, cover and place in your 350 oven.
After 15 minutes, flip the meatballs. They should be cooked about halfway through. Toss them around in the sauce a little and place cover back on and continue on low/ or back in the oven for another 25 minutes.
Serve warm over gorgeous arugula greens, spaghetti squash, grilled eggplant or zucchini Noodles. (my kiddos love rigatoni)
Torn fresh Basil makes this dish even better!
Parmesan optional but strongly encouraged:)