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Wagyu Meatballs With Red Wine Glaze

By CN Test Kitchen
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1 pound Lone Mountain 100% Wagyu Ground Beef
½ cup baby portabella mushrooms, chopped
2 cloves garlic, minced
1 whole shallots, diced
½ c bell pepper
1 teaspoon rosemary, chopped
salt and pepper to taste
¼ cup coconut oil

Red Wine Glaze

1 cub red wine, preferable cabernet sauvignon
1 sprig rosemary
½ teaspoon cocoa powder
¼ teaspoon fine ground coffee
1 table butter
pinch of salt



1. Heat oven to 350 degrees. In medium size mixing bowl, combine all ingredients. Shape into 2 oz balls. Set aside.

2. Heat oil in sauté pan over medium heat. Place meatballs in pan (make sure not to crowd pan) and cook until outside is brown.

3. Remove from pan and place on sheet pan. Place in oven and cook for approximately 10 minutes or until desired doneness.

4. For glaze, in heated sauce pan add wine and sprig of rosemary. Bring to light boil. Add cocoa and coffee. Add butter and salt and reduce 50% or until slightly thickened. Pour over meatballs.

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