Spaghetti and Iberico Wagyu Meatballs

Spaghetti and Iberico Wagyu Meatballs

Savoring a culinary masterpiece tonight: Iberico Wagyu Spaghetti and Meatballs. Every bite is a symphony of flavors, where the richness of Wagyu beef meets the elegance of Iberico pork.

Ingredients

For the Meatballs:

• 1 pound of Iberico Wagyu ground beef
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh parsley, finely chopped
• 1 teaspoon garlic powder
• 1/2 cup panko breadcrumbs
• 1 egg
• Salt and pepper to taste
• Olive oil, we used @getgraza

For the Sauce and Pasta:

• 24 ounces (about 3 cups) of marinara sauce
• 12 ounces of spaghetti
• Salt and pepper to taste
• Fresh parsley and additional grated Parmesan for garnish

Instructions

• Prepare the Meatballs: In a large mixing bowl, combine the Iberico Wagyu ground beef, grated Parmesan cheese, finely chopped parsley, garlic powder, panko breadcrumbs, and egg. Season the mixture with salt and pepper to taste. Gently mix the ingredients until well combined, but be careful not to overwork the mixture, as it can make the meatballs tough. Shape the mixture into meatballs of your desired size. A golf ball-sized meatball is a common choice.
• Cook the Meatballs: Heat a large skillet or frying pan over medium-high heat. Add a bit of olive oil to the pan to prevent sticking. Place the meatballs in the hot pan and cook, turning them occasionally, until they are browned on all sides and browned, about 5 minutes on each side. Lower the heat and pour the sauce over the meatballs. Cover and cook for about 10-15 minutes. 
• Cook the Spaghetti: In a large pot of salted boiling water, cook the spaghetti according to the package instructions until al dente. Drain the spaghetti and set it aside.
• Assemble the Dish: Serve the meatballs and sauce over the cooked spaghetti. Garnish with fresh parsley and additional grated Parmesan cheese.