British Wagyu Meatballs in Tomato Sauce

Meatballs turn 500g raw mince into several pieces, but the number and cooked yield depend on how you portion them. Weigh the raw mince if you need equal-size balls, and check the largest one for thorough cooking.

Ingredients for a family pan

• 500g raw British Wagyu mince
• 1 small onion, finely chopped
• 1 egg
• 30g breadcrumbs, optional
• 400g chopped tomatoes
• 1 tbsp olive oil
• 1 garlic clove, crushed
• Salt and pepper to taste

Shape, simmer and verify

1. Read the pack and thaw frozen mince fully in the fridge. Chop onion and prepare the sauce ingredients before handling raw meat.
2. Mix mince with half the onion, egg, optional breadcrumbs and seasoning. Form evenly sized balls with clean hands; record the count if testing a repeatable recipe.
3. Heat the oil and soften remaining onion and garlic. Add tomatoes and bring the sauce to a steady simmer.
4. Brown the meatballs in batches if space is limited, then transfer to the sauce. Simmer until the largest centre is thoroughly cooked under the product directions and FSA guidance for minced meat. A brown outside alone does not verify the middle.
5. Use a clean probe where practical; FSA thorough-cooking examples include 70°C for two minutes or 75°C for 30 seconds. Serve with a separate starch or vegetables.

Control the ball size and centre

Ball diameter and pan depth change the cooking time. Make pieces of a similar size and check the largest centre with a clean thermometer. If sauce thickens before the beef is ready, reduce the heat and add a little water rather than serving on the clock. Follow FSA chilling and defrost advice for the ingredients you use.

Serve and adjust the pan

For a lighter sauce, stir in a little water after the meatballs are fully cooked and bring the pan back to a simmer. For a thicker sauce, simmer it uncovered while stirring gently so the balls do not break. Taste with a clean spoon only after the beef has passed its cooking check. Serve over pasta, potatoes or vegetables prepared separately; those sides are not included in the ingredient list. If you need consistent portions, count the formed balls before cooking and divide the cooked pan evenly rather than estimating cooked yield from the raw 500g alone.