Chef's Recipe


Kobe Beef Meatballs

Kobe beef refers to beef from the Tajima strain of Wagyu cattle, raised in Japan’s Hyogo Prefecture according to rules as set out by the Kobe Beef Marketing and Distribution Promotion Association. The meat is a delicacy renowned for its flavor, tenderness, and fatty, well-marbled texture.


Kobe Beef Meatballs

  • 1 ½ pounds wagyu ground beef
  • ¼ cup vegetable oil
  • 2 whole eggs
  • 1 egg yolk
  • 1/3 cup dry bread crumbs
  • ½ cup grated parmesan cheese
  • ½ cup finely chopped onions
  • 2 ½ tablespoons Dijon mustard
  • 3 tablespoons finely chopped garlic
  • 1 ½ tablespoons chopped flat parsley
  • Salt and pepper to taste
  • Flour (for dusting)

Tomato Sauce

  • 3 ¼ cups tomato sauce
  • 1 ½ cups cherry tomatoes, halved
  • 1 ¾ tablespoons olive oil


  • Chopped parsley


Tomato Sauce

Sauté the halved cherry tomatoes in olive oil until tender and soft. Add the tomato sauce and bring to a simmer for 3 minutes. Remove from the heat. Check seasoning and set aside.


In a bowl, mix the meat with all the ingredients. Add the salt and pepper, and form about 25 small balls. Dust the meatballs lightly in flour and pan-fry until all sides are a nice golden brown. Remove from the heat and set aside. Warm up the tomato sauce and place meatballs in a roasting pan. Cover with tomato sauce. Place in the oven covered and cook for 10 to 15 minutes at 325ºF. Top with chopped parsley, and serve hot. Creamy polenta makes a great accompaniment.

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