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Spicy Wagyu Beef and Harissa Meatballs with Dip

Spicy Wagyu Beef and Harissa Meatballs with Herbed Creme Fraiche Dip

Prep Time: 45 Minutes
Cook Time: 25 Minutes
Servings: 30 Meatballs
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


  • 2 LB Double 8 Cattle Company Fullblood Wagyu Ground Beef
  • 1/2 CUP Water
  • 1/4 CUP Harissa (chef used the Mina brand)
  • 1 CUP Panko Bread Crumbs
  • 1 CUP Cilantro (leaves and stems, chopped finely)
  • 1 Large Shallot (finely minced)
  • 4 Garlic Cloves (finely minced)
  • 2 Eggs (beaten)
  • 1 TBSP Hot Paprika
  • 2 TSP Ground Cumin
  • 2 TSP Ground Coriander
Herbed Creme Fraiche Dip
  • 1/2 CUP Flat Leaf Parsley (leaves only)
  • 1/2 CUP Basil (leaves only)
  • 2 TBSP Tarragon (minced)
  • 1/2 CUP Creme Fraiche
  • 1/4 CUP Mayonnaise
  • 1 BUNCH Scallions (minced)
  • 2 TSP Kosher Salt
  • 1/2 TSP Black Pepper (ground)
  • 1/2 Lemon (juiced)
  • 1 TSP Hot Sauce
  • 2 Garlic Cloves (minced)


          • Large Bowl
          • Baking Sheet with Parchment Paper
          • Blender or Food Processor
          • Toothpicks

          FIRST STEP

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


          In a large bowl, mix the harissa and water.

          Then, add the panko bread crumbs to the bowl.

          In a separate small bowl, whisk the eggs.

          Add the eggs to the bowl with the harissa, water, and bread crumbs.

          Then, add the Fullblood Wagyu ground beef, minced shallots, chopped cilantro, minced garlic, hot paprika, ground cumin, and ground coriander to the bowl.

          Mix well.

          Portion the beef mixture into small balls (each portion the size of a golf ball).

          Place the meatballs (should be about 30) on a baking sheet lined with parchment paper.

          Let the meatballs chill in the refrigerator for 30 minutes while making the dip.


          Place all of the dip ingredients (flat leaf parsley leaves, basil leaves, minced tarragon, creme fraiche, mayonnaise, minced scallions, kosher salt, ground black pepper, lemon juice, hot sauce, and minced garlic) in a blender or food processor.

          Blend until smooth.

          Once blended, season to taste with kosher salt and freshly ground black pepper. 

          Place the dip in a small bowl, and place it in the refrigerator until ready to serve.

          Note: This sauce can be made 3 days ahead of time.

          FINAL STEPS

          Preheat your oven to 425°F.

          Place the baking sheet with the meatballs in the oven, and cook them for 20 minutes (or until a thermometer inserted into the meatballs reads 160°F).

          Place the cooked meatballs on a large platter, and insert one toothpick into each meatball. This makes them easier to grab, dip, and eat!

          Serve the Fullblood Wagyu beef meatballs warm with the herbed creme fraiche dip.


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