Wagyu Meatballs and Broccoli
This is an easy weeknight meal that comes together quickly. Served over rice or noodles, it's comfort food you can feel good about, thanks to the fresh green broccoli florets and healthy fat of Wagyu beef.
Ingredients
- 1lb Wagyu ground beef
- 1 egg
- ½ cup bread crumbs
- Salt
- 1 tbsp vegetable oil
- 1 inch piece of ginger, finely minced
- 2 cloves of garlic, finely minced
- ¼ white onion, rough chopped
- 1 ½ cups beef stock
- ¼ cup soy sauce
- 2 tbsp rice vinegar
- ¼ cup honey
- 1 tbsp sesame oil
- 2 cups broccoli florets, rough chopped
- 1 tbsp cornstarch
- ¼ cup water
- ½ cup green onion
- 1 Korean finger chili, thinly sliced (optional)
Instructions
- In a large bowl, combine breadcrumbs, Miraflora Wagyu ground beef, and egg. Mix thoroughly until well combined. Dab a small bit of oil on your hands before forming 6-8 golf ball–size meatballs. Let meatballs sit in the fridge for 10-20 minutes to firm up.
- Take meatballs out of the fridge and season generously with salt. Heat vegetable oil in a large pan or skillet over medium-high heat. Lay meatballs gently into the pan. Roll around carefully to sear all sides. Continue to cook for 4-5 minutes or until the meatballs are a deep golden brown, then remove from the pan.
- Lower heat to medium and add ginger, garlic, and onion. Let the aromatics saute for 1-2 minutes. Add beef stock to deglaze. Use a wooden spoon to scrape any brown bits off the bottom of the pan. Increase heat back to medium-high.
- Add soy sauce, rice vinegar, honey, and sesame oil. Let sauce cook and reduce for 2-3 minutes. Add broccoli florets and stir.
- Combine cornstarch and water in a small bowl to create a slurry. Reduce heat to medium-low, add slurry to liquid and stir until thick.
- Add meatballs back to sauce. Gently stir and swirl to coat the meatballs. Remove from heat and garnish with green onion and sliced chilis.
- Serve with rice or noodles and enjoy!
