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Spaghetti with Wagyu Beef Meatballs

Spaghetti with Wagyu Beef Meatballs

Prep Time30 Minutes 
Cook Time: 50 Minutes
Servings: 4-6
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Brandyn Baker @blackdog_bbq


  • 2 LB Double 8 Cattle Company Fullblood Wagyu Ground Beef
  • 1 PACKAGE Spaghetti Noodles
  • 2/3 CUP Breadcrumbs
  • 1/2 CUP Parsley (chopped)
  • 1/2 Parmesan (grated)
  • 2 Eggs
  • 3-4 TBSP Garlic (minced)
  • 1 TSP Flatiron Pepper Co. Dark and Smoky Rub (substitute: red pepper flakes)
  • 1 TSP Kosher Salt
  • 2-3 TBSP Olive Oil
  • 1 Sweet Onion (peeled, diced)
  • 2 (28 OZ) CAN Crushed Tomatoes
  • 3 Bay Leaves
  • 1 BUNCH Parsley (optional)
  • 1/4 CUP Parmesan (grated)


            • Grill
            • Stove
            • Large Cast Iron Skillet with Lid
            • Large Pot
            • Large Bowl
            • Baking Sheet with Wire Rack
            • Instant Read Thermometer
            • Food Scale

            FIRST STEP

            Take the Fullblood Wagyu ground beef out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.


            Place a large pot over high heat, and fill the pot about halfway with water.

            Once the water begins to boil, add the spaghetti.

            Cook for 8-10 minutes or just until the noodles are tender.

            Set the pasta aside until ready to use.


            Preheat the grill to 400ºF.

            In a large bowl, combine the Wagyu ground beef, breadcrumbs, chopped parsley, grated parmesan, eggs, minced garlic, Flatiron Pepper Company dark and smoky rub, and kosher salt.

            Mix until combined.

            Form the mixture into small meatballs. The goal is to get 12-16 out of the batch.

            NOTE: If you have a food scale, the meatballs should weigh about 2.5-3 ounces each.

            Put a wire rack inside of a baking sheet, and place the assembled meatballs on the wire rack.

            Once the grill is ready, add the baking sheet with the Wagyu beef meatballs to the grill.

            Cook for 20-30 minutes, or until the meatballs register about 155ºF.

            Transfer the cooked meatballs to a plate, and set them aside until ready to use.


            Place a large cast iron skillet with 2 tablespoons of olive oil over medium-high heat (on the stove, outdoor propane burner, or grill).

            Once the skillet becomes hot, add the diced sweet onion. Sauté until tender.

            Then, add the crushed tomatoes and bay leaves to the skillet. Bring to a simmer.

            Add the grilled Wagyu beef meatballs to the skillet with the sauce, and cover the skillet.

            Simmer for at least 10 minutes or until the sauce has thickened.

            FINAL STEPS

            Divide the cooked pasta between plates.

            Remove the bay leaves from the sauce. 

            Top each plate of pasta with the sauce and Wagyu beef meatballs.

            Then finish the dish by sprinkling on some grated parmesan and parsley (optional).

            Serve, and enjoy!

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