Texas State Fair Famous Designer Beef Dry-Aged Meatballs

Designer Beef Dry-Aged Meatballs Recipe 

As seen in the Texas State Fair 2023 Celeb Showcase! 

  • Difficulty (0 = Caveman, 5 = Thomas Keller): 3
  • Serving size: 2-3
  • Prep/cook time: 30-40 min
  • Meat temp: Desired doneness
    • Rare: 120-125°F
    • Medium-Rare: 130-135°F
    • Medium: 140-145°F 
    • Medium-Well: 150-155°F
    • Well-Done: 160°F or higher



  • 1 lbs Designer Beef 60-Day Dry-Aged Ground Beef
  • 1 egg
  • 1T bread crumbs
  • 1T olive oil
  • 1t garlic granules
  • 1T onion granules
  • 1T salt
  • 1T pepper
  • 1T toasted fennel seeds
  • 2t caraway seeds
  • 1T chopped parsley


  • 1 celery
  • 2 large carrots
  • 2 32 oz crushed tomato
  • 32 oz chicken broth
  • 1 cup white wine
  • 32 oz chicken broth
  • 2 Rosemary sprigs
  • 4 oregano sprigs
  • 2T onion granules
  • 2T garlic granules
  • MSG to taste



  • Chop celery, carrots, and herbs
  • Add vegetables & herbs to a pan, add oil and sauté until soft
  • Add wine and cook about 2 min
  • Add remaining ingredients and simmer on medium heat for about 30 min
  • Blend the ingredients in a blender or use an immersion blender until thick and chunky


  1. Combine all ingredients and mix thoroughly
  2. Roll into 2 oz balls
  3. Place on a baking sheet
  4. Bake at 375° for 10-15 min
  5. Cover with sauce and enjoy the dry aged goodness

Need more help? 

Have questions on the recipe or how to prepare your Designer Beef? Shoot an email to our Chef: myk@designyourbeef.com


Myk Walton is a Professional Chef who loves to share his culinary creations (and music, family, etc.) on Instagram (@mykwalton). He named his Designer Beef cow “Gomer” and has dedicated himself to making the most of Gomer’s sacrifice by helping others do the same!

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