Grilled Wagyu Meatballs with a Bacon-Jalapeno Jelly Glaze.
Elevate your next gathering with the ultimate bite of luxury: Grilled Wagyu Meatballs bathed in a spicy, smoky Jalapeño-Bacon Jelly Glaze. Experience the buttery, melt-in-your-mouth richness of premium Wagyu beef, perfectly charred over an open flame and finished with a glaze that hits every note—sweet, heat, and savory. It’s not just an appetizer; it’s a conversation starter.
Ingredients
- 1` pound Wagyu Ground Beef
- ¼ Cup Italian Breadcrumbs
- ⅛ Cup Grated Parmesan
- 1 teaspoon Minced Garlic
- 1 Egg
- ½ teaspoon Dried Parsley
- ½ teaspoon Dried Basil
- ½ teaspoon Garlic Salt
- ¼ teaspoon Black Pepper
Bacon-Jalapeno Meatball Glaze
- 6 ounces Chili Sauce
- 3 ounces Jalapeno Jelly or other pepper jelly
- 3 ounces Bacon Jam
Instructions
- Combine the ground Wagyu, breadcrumbs, egg, garlic, parmesan and spices in a bowl and gently mix to combine.
- Gently roll into about 20 equal sized balls, about 1 inch (1 ounce) each.
- In a seperate bowl, combine the pepper jelly, chili sauce, and bacon jam.
- If grazing directly, warm the jelly mixture over low heat until melted and combined. If using in a crockpot, you can skip this step.
- Preheat your grill to medium high-heat, about 400 degrees.
- Cook the meatball over direct heat for about 2-3 minutes per side. Flip every couple minutes and remove when the meatballs reach an internal temperature of 155 degrees.
- Remove the meatballs from the heat and add to the crockpot with the bacon pepper glaze or glaze with the warm jelly mixure.
- Enjoy!
Nutrition
Calories: 330kcalCarbohydrates: 28gProtein: 16gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 83mgSodium: 747mgPotassium: 351mgFiber: 1gSugar: 19gVitamin A: 353IUVitamin C: 7mgCalcium: 57mgIron: 2mg
Tried this recipe?Let us know how it was!