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Wagyu Beef Swedish Meatballs

Wagyu Beef Swedish Meatballs

Prep Time: 30 Minutes
Cook Time: 30 Minutes
Servings: 5
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
  • 4 TBSP Grapeseed Oil (divided)
  • 1 Yellow Onion (small diced)
  • 3 Garlic Cloves (minced)
  • 3/4 CUP Bread Crumbs
  • 2 Eggs
  • 1/4 TSP Ground Allspice
  • 2 PINCH Nutmeg
  • 1 1/2 TSP Kosher Salt
  • 1/2 TSP Freshly Ground Black Pepper
  • 3 OZ Butter
  • 1/2 CUP Flour
  • 4 CUP Beef Stock
  • 1/4 CUP Dry Sherry
  • 3/4 CUP Sour Cream
  • 1/2 CUP Heavy Cream
  • 1 TSP Kosher Salt
  • 1/2 TSP Freshly Ground Black Pepper
  • 1/4 CUP Parsley (minced)


          • Large Heavy Bottom Saute Pan or Dutch Oven
          • Medium Size Bowl
          • Parchment Paper-Lined Baking Sheet
          • Slotted Spoon
          • Whisk

          FIRST STEP

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


          Preheat the oven to 325°F.

          Add 2 tablespoons of grapeseed oil to a large heavy bottom saute pan (or a Dutch oven) over medium-high heat.

          Once hot, add in the diced yellow onion. Saute for 3 minutes or until the onions are translucent.

          Add in the minced garlic, and cook for 2 minutes longer.

          Remove from the heat, and let cool. Reserve.

          In a medium size bowl, mix together the thawed Fullblood Wagyu ground beef, allspice, nutmeg, bread crumbs, eggs, kosher salt, and freshly ground black pepper.

          Mix in the onions and garlic.

          Portion the Wagyu beef mixture into 1 1/2 ounce (about 3 tablespoons) meatballs.

          Place the meatballs onto a parchment paper-lined baking sheet.

          Heat up the same pan you used to prepare your onions and garlic. Add in 2 tablespoons of grapeseed oil.

          Working in batches, place the meatballs in the pan.

          Brown the meatballs on both sides for about 2 minutes per side.

          Once browned, use a slotted spoon to transfer the meatballs back to the baking sheet.

          Once all of the meatballs are browned, place them in the preheated oven for 10 minutes.

          Once the meatballs are done, set them aside and prepare the gravy.

          NOTE: Discard all but 3 tablespoons of the remaining fat in the large saute pan (or Dutch oven), and use that pan to cook the gravy.


          Heat the pan over medium heat, and add in the butter. Allow the butter to melt.

          Once the butter is melted, add in the flour. Cook while stirring constantly for 3 minutes.

          Once the flour smells toasted, whisk in the beef stock a 1/2 cup at a time.

          Cook for about 5 minutes while whisking constantly (so it does not stick to the bottom and burn) until this mixture thickens.

          Once the mixture has thickened, whisk in the sour cream, heavy cream, kosher salt, freshly ground black pepper, and dry sherry.

          Season to taste with kosher salt and freshly ground black pepper.

          FINAL STEPS

          Add the browned and baked meatballs into the gravy, and carefully stir to coat.

          Cook the gravy and meatballs together on low heat for 5-7 minutes.

          Garnish the Wagyu beef Swedish meatballs with minced parsley, and serve hot.


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