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 minutes
Cook Time: 1 hour
Total Time: 1 hour, 45 minutes
Ingredients
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
Gravy
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
Risotto
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
Directions
- For meatballs, mix all ingredients, except oil, together until incorporated.
- Form into meatballs of desired size and place on a sheet pan until ready to cook.
- Heat canola oil in large skillet over medium heat.
- Place meatballs in skillet, making sure not to overcrowd skillet.
- You may have to do this in batches to keep from doing so.
- Cook meatballs until browned on both sides and remove from skillet.
- Place on a pan lined with paper towels to catch any excess drippings.
- Continue this until all meatballs have been browned.
- Place all drained meatballs into an oven safe baking pan and set aside.
- For the gravy, using same skillet and drippings from meatballs, add butter, and allow to melt.
- When butter is melted, add flour and stir until all lumps have been removed.
- Cook roux, stirring constantly, until it has reached a caramel brown color.
- Slowly stir in beef broth a little at a time making sure it gets incorporated before adding more.
- Once all broth has been added, add remaining ingredients and cook for 10 minutes on medium heat.
- Pour finished gravy over meatballs in pan and cover with foil.
- Cook in 350F degree oven for 30 minutes.
- Remove foil after 30 minutes and allow to cook for 15 more minutes uncovered.
- For the risotto, in deep skillet, heat 3 tablespoons butter over medium heat.
- Add garlic and cook until fragrant.
- Add rice and cook for 2-3 minutes making sure it is coated with melted butter.
- Add sweet peas and cook for an additional 2 minutes.
- The trick to risotto is adding stock in a little at a time allowing the starch from the rice to react and get creamy.
- Add stock 6 ounces at a time and stir rice to keep from sticking.
- Cook until stock has been absorbed and add in another 6 ounces.
- Continue this until all stock has been used and rice is cooked through and creamy.
- Add in seasonings, zest, remaining 3 tablespoons butter and cheese.
- Stir risotto to make sure all ingredients have been incorporated.
- Adjust seasonings if needed.
- 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.
- Serve with cooked meatballs and gravy and enjoy.
Prepared by Imperial Wagyu Beef
