Recipe: Yummy Meatballs with Rosemary and Tom Sauce

Spaghetti with Fullblood Wagyu Beef Meatballs.

You can cook Spaghetti with Fullblood Wagyu Beef Meatballs using 31 ingredients and 6 steps. Here is how you cook it.

Ingredients of Spaghetti with Fullblood Wagyu Beef Meatballs

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

Spaghetti with Fullblood Wagyu Beef Meatballs step by step

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!.