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Spicy Asian Wagyu Beef Meatballs
Prep Time: 30 Minutes
Cook Time: 90 Minutes
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Brandyn Baker @blackdog_bbq
Take the Fullblood Wagyu ground beef out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.
PREPARING THE WAGYU BEEF MEATBALLS
Preheat the grill to 225°F.
Set aside a 1/2 cup of Japanese BBQ sauce in a small bowl.
In a large mixing bowl, combine a 1/4 cup of the Japanese BBQ sauce, the Wagyu ground beef, fish sauce, brown sugar, minced shallot, minced garlic, black pepper, sesame oil, grated pear, sweet Thai chili sauce, beaten egg, and breadcrumbs.
Mold the mixture into small meatballs, about 2 ounces each. You can use a scale to measure, but this isn’t necessary if one is not available.
NOTE: The mixture made enough for 12 meatballs, but it can vary depending on the size of the meatball desired.
Place the assembled Wagyu beef meatballs on a wire rack.
Once the grill has preheated, place the loaded wire rack on the grill.
After an hour, check the temperature of the meatballs.
Once the internal temperature registers 140°F, take the BBQ sauce you set aside earlier, and begin basting the meatballs with the BBQ sauce.
Continue basting the meatballs every 15-20 minutes until the internal temperature registers 165°F (if a firmer meatball is desired, continue cooking until 175-185°F).
Once the Wagyu beef meatballs have finished cooking, take the wire rack off the heat, and shut off the grill.
Allow the Wagyu beef meatballs to rest for 5-10 minutes.
Garnish the meatballs with chopped green onions if desired.
Serve, and enjoy!
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