American Wagyu Meatballs and Sweet Pea Risotto

This recipe uses Wagyu ground beef and delicious spices and seasonings. Pair it with a homemade gravy and sweet pea risotto to complete an impressive meal.

Type: Italian flavors

Prep Time: 45 minutes00:45

Cook Time: 1 hour01:00

Total Time: 1 hour, 45 minutes01:45

wagyu meatballs with risotto


American Wagyu Meatballs and Sweet Pea Risotto

1½ pounds Imperial American Wagyu Ground Beef
4 ounces finely chopped chicken liver
1¼ cups milk
1½ cups panko breadcrumbs
¼ cup minced yellow onion
1 egg
1 tablespoon minced garlic
1 tablespoon sugar
¼ teaspoon allspice
½ teaspoon black pepper
1 tablespoon salt
2 tablespoons canola oil


3 tablespoons butter
6 tablespoons all-purpose flour
1 teaspoon fresh thyme leaves
1 bay leaf
4 cups beef broth
2 teaspoons salt
4 teaspoons sugar
1 teaspoon granulated onion
1 teaspoon granulated garlic
½ teaspoon black pepper


6 tablespoons butter (divided)
1 tablespoon minced garlic
1½ cups Arborio rice
1 cup fresh sweet peas
7 cups chicken stock
2 teaspoons salt
1 tablespoon sugar
1 tablespoon lemon zest
1 teaspoon chopped fresh thyme
1 teaspoon granulated onion
½ cup parmesan cheese


  1. For meatballs, mix all ingredients, except oil, together until incorporated.
  2. Form into meatballs of desired size and place on a sheet pan until ready to cook.
  3. Heat canola oil in large skillet over medium heat.
  4. Place meatballs in skillet, making sure not to overcrowd skillet.
  5. You may have to do this in batches to keep from doing so.
  6. Cook meatballs until browned on both sides and remove from skillet.
  7. Place on a pan lined with paper towels to catch any excess drippings.
  8. Continue this until all meatballs have been browned.
  9. Place all drained meatballs into an oven safe baking pan and set aside.
  10. For the gravy, using same skillet and drippings from meatballs, add butter, and allow to melt.
  11. When butter is melted, add flour and stir until all lumps have been removed.
  12. Cook roux, stirring constantly, until it has reached a caramel brown color.
  13. Slowly stir in beef broth a little at a time making sure it gets incorporated before adding more.
  14. Once all broth has been added, add remaining ingredients and cook for 10 minutes on medium heat.
  15. Pour finished gravy over meatballs in pan and cover with foil.
  16. Cook in 350F degree oven for 30 minutes.
  17. Remove foil after 30 minutes and allow to cook for 15 more minutes uncovered.
  18. For the risotto, in deep skillet, heat 3 tablespoons butter over medium heat.
  19. Add garlic and cook until fragrant.
  20. Add rice and cook for 2-3 minutes making sure it is coated with melted butter.
  21. Add sweet peas and cook for an additional 2 minutes.
  22. The trick to risotto is adding stock in a little at a time allowing the starch from the rice to react and get creamy.
  23. Add stock 6 ounces at a time and stir rice to keep from sticking.
  24. Cook until stock has been absorbed and add in another 6 ounces.
  25. Continue this until all stock has been used and rice is cooked through and creamy.
  26. Add in seasonings, zest, remaining 3 tablespoons butter and cheese.
  27. Stir risotto to make sure all ingredients have been incorporated.
  28. Adjust seasonings if needed.
  29. If risotto is not completely done to your liking after all stock has been used, you can use a little more and continue process until it has reached your desired doneness.
  30. Serve with cooked meatballs and gravy and enjoy.

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