Recipes

Yorkshire Wagyu Meatballs

Yorkshire Wagyu Meatballs

Jonathan Shepherd making meatballs with Sue Nelson

Recipe provided by Sue Nelson, Yorkshire Food Finder

For the meatballs

1 onion
1 tbsp Yorkshire Rapeseed Oil
2 garlic cloves
Handful flat leaf parsley
500g Yorkshire Wagyu mince
1 tsp salt
25g breadcrumbs
1 tsp ground star anise (or fennel seed)
1 egg

For the sauce

1 large aubergine
2 – 3 tbsp Yorkshire Rapeseed Oil
3 – 4 garlic cloves unpeeled and crushed
2 sprigs thyme
1 bayleaf
400ml tomato sauce (see below)
60g Parmesan
Handful of marjoram or basil leaves
Dash of Yorkshire Rapeseed Oil

Method

  1. Finely chop the onions and cook for 6-7 minutes until soft and translucent. Remove from the pan and put into a bowl. Finely chop the garlic and parsley, then stir together with the onion and remaining meatball ingredients. You can do this the day before and chill.
  2. Preheat the oven to 200C/Gas 6. With oiled hands shape the meatballs into the size of a golf ball. Place in an ovenproof dish and cook in the oven for about 10 minutes.
  3. To make the sauce cut the aubergine into chunks and fry with the oil over a medium-high heat for about 5 minutes. Add the garlic cloves, thyme and bay leaf and cook for a further 5 minutes until the aubergine is soft and golden.
  4. Put the meatballs and their cooking liquid into another pan and add the tomato sauce. Reheat gently.
  5. Serve with the marjoram or basil, a drizzle of olive shaving the Parmesan over.

Tomato sauce

3 cloves garlic, finely chopped
1 onion, diced
2 x 400g tins chopped tomatoes
175ml red wine
Handful fresh basil, torn
Handful fresh oregano, chopped
2 bay leaves
2 tbsp tomato purée

Tomato sauce method

  1. Heat a good glug of oil in a large pan or skillet until hot. Add the onions and stir until soft and lightly coloured. Turn down the heat and add the garlic and red wine. Cook for 1-2 minutes.
  2. Add the tomatoes, basil, oregano and bay leaves and simmer for about 5 minutes. Add the purée and stir in. Simmer for a further 5 minutes. Cool. Can be made in advance and chilled.