Wagyu and Pork Meatball Skewers with Cranberry Sauce, Bow Tie Pasta & Basil — A Festive Holiday Appetizer
Servings 10
Equipment
- 1 Baking sheet
- 2 Mixing bowls
- 24 Skewers or food picks
Ingredients
For Meatballs
- 2 lbs Campo Grande Ground Wagyu Beef & Pork
- 1/2 C Breadcrumbs or your choice you can use regular, gluten free or even oat flour
- 1/4 C Milk of your choice i used oat milk
- 2 Eggs or flax eggs = 2 tbsp flax + 6 tbsp water
- 3 Cloves garlic, minced
- 1/2 Small yellow onion, grated I used a cheese grater
- 2 tbsp Fresh basil leaves, minced
- 1 tbsp Dijon mustard *You can omit if there's a mustard allergy
- 1 tbsp Worcestershire sauce or coconut aminos or tamari or soy sauce Tamari is gluten free, Worcestshire often contains fish or shellfish, coconut aminos have coconut. Adjust as needed for food allergies
- 1 1/2 tsp Salt
- 1/2 tsp Black pepper
For Cranberry Dipping Sauce
- 1 C Fresh or frozen cranberries
- 1/4 C Orange juice
- 2 tbsp Honey
- 1 tsp balsamic vinegar reduction
- 1 tsp Dijon mustard Can omit for mustard allergy
- 1 Pinch Salt
For Skewers
- 1 12 oz 12 oz bow-tie (farfalle) pasta,cooked al dente and tossed with olive oil
- 24 Fresh basil leaves for garnish
- 24 Skewers or food picks
Instructions
- Preheat oven to 400 °F (205 °C). Line a baking sheet with parchment.
- Make the mixture: Combine breadcrumbs and milk in a bowl; let soak 2 min. Add the rest of the meatball ingredients and mix gently (don’t over-work).
- Form meatballs: Use a 1 ½-inch scoop or about 2 tablespoons each. Roll into balls; place on the sheet.
- Bake 18–22 minutes, turning once halfway, until golden and internal temp = 160 °F.
- Make the sauce while they bake. Keep warm.
- Assemble skewers: Thread 1 bow-tie pasta + 1 basil leaf + 1 meatball. Repeat for all.
- Serve warm with cranberry dipping sauce on the side or drizzled lightly over the skewers. *If you was a smooth dipping sauce you can puree all the ingredients