Indulge in the epitome of luxury, Chef! Crafted from premium wagyu beef, these succulent meatballs are simmered in a rich marinara sauce dotted with bocconcini balls. Accompanied by a golden, garlic-herb baguette, this dish is bound to elevate your dining experience to new culinary heights.
Wagyu Meatball Marinara
Wagyu Meatball Marinara
with garlic-herb baguette
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Beef
- Bocconcini Balls
- Free-range Beef Wagyu Meatballs
- Free-range Wagyu Beef Meatballs
- Fresh Oregano
- Fresh Thyme
- Garlic Clove
- Garlic Cloves
- Grated Mozzarella Cheese
- Onion
- Onions
- Sourdough Baguette
- Sourdough Baguettes
- Spicy Rub
- Tomato Passata
- White Wine
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Tinfoil
- Sugar/Sweetener/Honey
- Butter
BROWN THE MEATBALLS
Preheat the oven to 200°C. Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned but not cooked through, 1-2 minutes per side. Remove from the pan.
MAKE THE MARINARA
Return the pan to medium heat with all the pan juices. Add a knob of butter. When hot, fry the diced Onions until soft and browned, 3-4 minutes. Add the spicy rub and fry until fragrant, 1-2 minutes. Pour in the wine and simmer until almost evaporated, 1-2 minutes. Mix in the tomato passata, 100ml of water, and simmer until slightly reduced 5-6 minutes. Add a sweetener and seasoning. Mix through the meatballs and pour the mixture into an ovenproof dish.
MELTING MOMENT
Top the saucy meatballs with the halved bocconcini balls, the grated mozzarella cheese, and ¾ of the chopped thyme. Pop the dish into the hot oven and roast until the cheese is melted and the meatballs are cooked through, 8-10 minutes.
GARLIC BREAD
In a small bowl, combine the grated garlic, the remaining thyme, 20ml of oil, and seasoning. Place the baguette on a chopping board and cut 4 horizontal incisions along the top - don’t cut all the way through! Smear each incision with the garlic & herb oil and wrap the baguette in tinfoil. Place on a baking tray, and pop in the hot oven. Bake until warmed through, 10-12 minutes. In the final 3-5 minutes, remove the tinfoil and bake until crisp.
WINNER OF A DINNER
Plate up the meatballs and all the sauce, side with the garlic-herb baguette to scoop up all the deliciousness. Garnish with the picked oregano. Well done, Chef!
BROWN THE MEATBALLS
Preheat the oven to 200°C. Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned but not cooked through, 1-2 minutes per side. Remove from the pan.
MAKE THE MARINARA
Return the pan to medium heat with all the pan juices. Add a knob of butter. When hot, fry the diced Onions until soft and browned, 3-4 minutes. Add the spicy rub and fry until fragrant, 1-2 minutes. Pour in the wine and simmer until almost evaporated, 1-2 minutes. Mix in the tomato passata, 200ml of water, and simmer until slightly reduced 5-6 minutes. Add a sweetener and seasoning. Mix through the meatballs and pour the mixture into an ovenproof dish.
MELTING MOMENT
Top the saucy meatballs with the halved bocconcini balls, the grated mozzarella cheese, and ¾ of the chopped thyme. Pop the dish into the hot oven and roast until the cheese is melted and the meatballs are cooked through, 8-10 minutes.
GARLIC BREAD
In a small bowl, combine the grated garlic, the remaining thyme, 40ml of oil, and seasoning. Place the baguette on a chopping board and cut 4 horizontal incisions along the top - don’t cut all the way through! Smear each incision with the garlic & herb oil and wrap the baguettes in tinfoil. Place on a baking tray, and pop in the hot oven. Bake until warmed through, 10-12 minutes. In the final 3-5 minutes, remove the tinfoil and bake until crisp.
WINNER OF A DINNER
Plate up the meatballs and all the sauce, side with the garlic-herb baguettes to scoop up all the deliciousness. Garnish with the picked oregano. Well done, Chef!
BROWN THE MEATBALLS
Preheat the oven to 200°C. Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned but not cooked through, 1-2 minutes per side. Remove from the pan.
MAKE THE MARINARA
Return the pan to medium heat with all the pan juices. Add a knob of butter. When hot, fry the diced Onions until soft and browned, 4-5 minutes. Add the spicy rub and fry until fragrant, 1-2 minutes. Pour in the wine and simmer until almost evaporated, 1-2 minutes. Mix in the tomato passata, 300ml of water, and simmer until slightly reduced 6-7 minutes. Add a sweetener and seasoning. Mix through the meatballs and pour the mixture into an ovenproof dish.
MELTING MOMENT
Top the saucy meatballs with the halved bocconcini balls, the grated mozzarella cheese, and ¾ of the chopped thyme. Pop the dish into the hot oven and roast until the cheese is melted and the meatballs are cooked through, 10-12 minutes.
GARLIC BREAD
In a small bowl, combine the grated garlic, the remaining thyme, 60ml of oil, and seasoning. Place the baguette on a chopping board and cut 4 horizontal incisions along the top - don’t cut all the way through! Smear each incision with the garlic & herb oil and wrap the baguettes in tinfoil. Place on a baking tray, and pop in the hot oven. Bake until warmed through, 10-12 minutes. In the final 3-5 minutes, remove the tinfoil and bake until crisp.
WINNER OF A DINNER
Plate up the meatballs and all the sauce, side with the garlic-herb baguettes to scoop up all the deliciousness. Garnish with the picked oregano. Well done, Chef!
BROWN THE MEATBALLS
Preheat the oven to 200°C. Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned but not cooked through, 1-2 minutes per side. Remove from the pan.
MAKE THE MARINARA
Return the pan to medium heat with all the pan juices. Add a knob of butter. When hot, fry the diced Onions until soft and browned, 4-5 minutes. Add the spicy rub and fry until fragrant, 1-2 minutes. Pour in the wine and simmer until almost evaporated, 1-2 minutes. Mix in the tomato passata, 400ml of water, and simmer until slightly reduced 6-7 minutes. Add a sweetener and seasoning. Mix through the meatballs and pour the mixture into an ovenproof dish.
MELTING MOMENT
Top the saucy meatballs with the halved bocconcini balls, the grated mozzarella cheese, and ¾ of the chopped thyme. Pop the dish into the hot oven and roast until the cheese is melted and the meatballs are cooked through, 10-12 minutes.
GARLIC BREAD
In a small bowl, combine the grated garlic, the remaining thyme, 80ml of oil, and seasoning. Place the baguette on a chopping board and cut 4 horizontal incisions along the top - don’t cut all the way through! Smear each incision with the garlic & herb oil and wrap the baguettes in tinfoil. Place on a baking tray, and pop in the hot oven. Bake until warmed through, 10-12 minutes. In the final 3-5 minutes, remove the tinfoil and bake until crisp.
WINNER OF A DINNER
Plate up the meatballs and all the sauce, side with the garlic-herb baguettes to scoop up all the deliciousness. Garnish with the picked oregano. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Wagyu Meatball Marinara?
The preparation time for Wagyu Meatball Marinara with garlic-herb baguette is between 25 and 40 minutes.
What is the total time required to make Wagyu Meatball Marinara with garlic-herb baguette?
The total time required to make Wagyu Meatball Marinara with garlic-herb baguette is between 45 and 60 minutes.
How many servings does Wagyu Meatball Marinara provide?
4 servings
What are the main ingredients in Wagyu Meatball Marinara?
Beef, Bocconcini Balls, Free-range Beef Wagyu Meatballs, Free-range Wagyu Beef Meatballs, Fresh Oregano, Fresh Thyme, Garlic Clove, Garlic Cloves, Grated Mozzarella Cheese, Onion, Onions, Sourdough Baguette, Sourdough Baguettes, Spicy Rub, Tomato Passata, White Wine
What is the nutritional information of Wagyu Meatball Marinara?
Calories: 1138, Carbs: 78 grams, Fat: grams, Protein: 57.8 grams, Sugar: 16.4 grams, Salt: 1567 grams
How do I prepare Wagyu Meatball Marinara?
WINNER OF A DINNER: Plate up the meatballs and all the sauce, side with the garlic-herb baguettes to scoop up all the deliciousness. Garnish with the picked oregano. Well done, Chef! GARLIC BREAD: In a small bowl, combine the grated garlic, the remaining thyme, 40ml of oil, and seasoning. Place the baguette on a chopping board and cut 4 horizontal incisions along the top - don’t cut all the way through! Smear each incision with the garlic & herb oil and wrap the baguettes in tinfoil. Place on a baking tray, and pop in the hot oven. Bake until warmed through, 10-12 minutes. In the final 3-5 minutes, remove the tinfoil and bake until crisp. MELTING MOMENT: Top the saucy meatballs with the halved bocconcini balls, the grated mozzarella cheese, and ¾ of the chopped thyme. Pop the dish into the hot oven and roast until the cheese is melted and the meatballs are cooked through, 8-10 minutes. MAKE THE MARINARA: Return the pan to medium heat with all the pan juices. Add a knob of butter. When hot, fry the diced onions until soft and browned, 3-4 minutes. Add the spicy rub and fry until fragrant, 1-2 minutes. Pour in the wine and simmer until almost evaporated, 1-2 minutes. Mix in the tomato passata, 200ml of water, and simmer until slightly reduced 5-6 minutes. Add a sweetener and seasoning. Mix through the meatballs and pour the mixture into an ovenproof dish. BROWN THE MEATBALLS: Preheat the oven to 200°C. Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned but not cooked through, 1-2 minutes per side. Remove from the pan.
What should be prepared from my kitchen to make Wagyu Meatball Marinara?
Beef, Bocconcini Balls, Free-range Beef Wagyu Meatballs, Free-range Wagyu Beef Meatballs, Fresh Oregano, Fresh Thyme, Garlic Clove, Garlic Cloves, Grated Mozzarella Cheese, Onion, Onions, Sourdough Baguette, Sourdough Baguettes, Spicy Rub, Tomato Passata, White Wine
How many calories does Wagyu Meatball Marinara have?
1138 calories
How much fat content does Wagyu Meatball Marinara have?
grams
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