Spaghetti with Fullblood Wagyu Beef Meatballs

Hey everyone, it's Louise, welcome to my recipe page. Today, we're going to make a distinctive dish, Spaghetti with Fullblood Wagyu Beef Meatballs. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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To begin with this recipe, we must prepare a few components. You can cook Spaghetti with Fullblood Wagyu Beef Meatballs using 31 ingredients and 6 steps. Here is how you can achieve that.

Ingredients and spices that need to be Make ready to make Spaghetti with Fullblood Wagyu Beef Meatballs:

1. Meatballs
2. 2 LB Double 8 Cattle Company Fullblood Wagyu Ground Beef
3. 1/2 LB Prosciutto (finely chopped)
4. 2/3 CUP Ricotta Cheese
5. 1/2 CUP Parmesan Cheese
6. 1 1/2 CUP Panko Bread Crumbs
7. 2 Eggs
8. 2 TSP Kosher Salt (add more if needed)
9. 1/2 TSP Freshly Ground Black Pepper
10. 1 TSP Ground Fennel Seed
11. 1/4 TSP Ground Nutmeg
12. 5 Garlic Cloves (minced)
13. 1 Yellow Onion (minced)
14. 1/2 CUP Parsley (chopped)
15. 1 1/2 TSP Sherry Vinegar
16. Marinara Sauce
17. 1/4 CUP Extra-Virgin Olive Oil
18. 1 Yellow Onion (minced)
19. 4 Garlic Cloves (minced)
20. 1 Celery Stalk (minced)
21. 1 Carrot (peeled and grated)
22. 2 TSP Sea Salt
23. 1 TSP Freshly Ground Black Pepper
24. 2 (32 OZ) Cans Whole Tomatoes San Marzano
25. 1 Dried Bay Leaf
26. 2 TBSP Dried Basil or 1/4 CUP Fresh Basil Chiffonade
27. 1 TBSP Sherry Vinegar
28. Pasta
29. 1 LB Noodles
30. 4 QT Water
31. 1 TSP Kosher Salt (add more if needed)

Instructions to make to make Spaghetti with Fullblood Wagyu Beef Meatballs

1. PREPARING THE FULLBLOOD WAGYU MEATBALLS
   Preheat the oven to 400°F.In a large bowl, gently combine all ingredients (beef, prosciutto, ricotta cheese, parmesan cheese, panko bread crumbs, eggs, kosher salt, freshly ground black pepper, ground fennel seed, ground nutmeg, garlic cloves, onion, parsley, and sherry vinegar). Roll the mixture into 1.5-inch balls. Transfer to a baking sheet lined with parchment paper.
2. Bake at 400°F for 13 minutes or until firm on the outside.
3. PREPARING THE MARINARA SAUCE
   In a large pot, heat the olive oil over medium-high heat. Add the onions and sauté for about 10 minutes until translucent. Add the celery, carrots, 1 teaspoon sea salt, and 1 teaspoon of freshly ground black pepper. Sauté for about 10 minutes until all the vegetables are soft.
4. Add the canned tomatoes, garlic, basil, bay leaf, and sherry vinegar.Simmer uncovered over low heat until the sauce thickens - this usually takes about 1 hour. Remove the bay leaf and discard it.Purée the cooked sauce, and season it (to taste) with more sea salt and freshly ground black pepper.
5. PREPARING THE PASTA
   Boil 4 quarts of water in a large pot.Add at least a tablespoon of kosher salt to the water. Add 1 pound of noodles to the pot.Cook noodles until al dente (usually takes around 8-10 minutes), and drain the water.
6. FINAL STEPS
   Place a serving of the cooked pasta/noodles on a plate. Top with 2-3 Fullblood Wagyu beef meatballs.Pour marinara sauce over the top.Serve, and enjoy!

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So that is going to wrap this up with this special food Step-by-Step Guide to Make Award-winning Spaghetti with Fullblood Wagyu Beef Meatballs. Thanks so much for your time. I'm confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!