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
Ingredients:
Meatballs
- 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
Sauce
- 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
Directions:
Sauce
- 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
Meatballs
- Combine all ingredients and mix thoroughly
- Roll into 2 oz balls
- Place on a baking sheet
- Bake at 375° for 10-15 min
- 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!
