Recipe provided by Chef Melanie Hammericksen, Double 8 Cattle Company Contributor
Spicy Apricot Glaze
Toasted Sesame Seeds
PREPARING THE FULLBLOOD WAGYU BEEF MEATBALLS
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
In a large bowl, add all of the ingredients listed under “Meatballs”, and mix with your hands to combine.
Form the meatballs into two-bite (1.5 - 2 inches wide) balls. Place the meatballs on the lined baking sheet.
Bake for about 25 to 30 minutes or until fully cooked.
PREPARING THE SPICY APRICOT GLAZE
Meanwhile, in a medium bowl, whisk together all of the glaze ingredients (apricot jam, soy sauce, rice wine vinegar, chili garlic sauce or sriracha).
Once the meatballs have cooled for 10 minutes, toss meatballs in the glaze until each meatball is coated.
Garnish the meatballs with toasted sesame seeds.
Serve immediately over cooked rice or à la carte as an appetizer.
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