Wagyu meatballs with miso and black garlic

The cook, step by step.

1. 1

   Step 1

   Done

   We start in this recipe by making the meatballs. We do this by mixing the minced meat with the black garlic, miso, chillies and sesame oil. We mix this up well. I rolled 8 balls out of 500 grams of chopped meat, but you can choose to make smaller balls, which you like. We now also cut spring onion fine for garnish at the end.

2. 2

   Step 2

   Done

   Afterwards we make the glaze by mixing miso with soy sauce, honey and rice vinegar. Stir it well together and put in the cooling.

3. 3

   Step 3

   Done

   We now light the barbecue at 150 degrees Celsius in an indirect setup and smoke the balls with a block of apple smoke wood to a core of 58 degrees. You can do that with Wagyu chopped, then it's nice medium. You make these balls with normal chopped, then cook on to 70 degrees. During the preparation we paint the meatballs a few times with the made glaze until it is finished.

   Internal temperature: 58°C
4. 4

   Step 4

   Done

   Serve the meatballs when internal temperature is reached and sprinkle with some roasted black sesame and finely cut bos onion.