Wagyu Meatballs with Gouda Béchamel

Pair with: 2021 CADE Reserve Cabernet Sauvignon, Howell Mountain

The rich and tender Wagyu meatballs paired with a creamy smoked Gouda béchamel and chimichurri sauce pairs beautifully with the CADE Reserve Cabernet Sauvignon, enhancing the savory and smoky flavors of the meatballs with the wine’s dark fruit, chocolate, and spice notes.

Wagyu Meatballs:

• 1 lb ground Wagyu beef
• ¾ cup breadcrumbs
• 1 egg
• ½ onion, diced (caramelized)
• 3 garlic cloves, minced
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon onion powder
• 2 tablespoons grapeseed oil

• ½ cup fresh parsley, chopped
• 2 teaspoons dried oregano
• 2 tablespoons red wine vinegar
• ½ cup olive oil
• 1 garlic clove, thinly sliced
• Salt to taste

• 2 tablespoons unsalted butter
• 2 tablespoons flour
• 1 cup warm milk
• ¼ cup smoked Gouda cheese, shredded
• Salt to taste

1. Preheat the oven: Heat oven to 350°F (175°C).
2. Prepare the meatballs: In a bowl, combine Wagyu beef, breadcrumbs, egg, caramelized onion, minced garlic, salt, pepper, and onion powder. Mix evenly with your hands. Shape into 14-16 meatballs, about 1 ¼ inches in diameter.
3. Brown the meatballs: Heat grapeseed oil in an oven-safe pan over medium heat. Brown the meatballs on all sides, about 3 minutes per side. If you don’t have an oven-safe pan, brown the meatballs in a regular pan, then transfer them to a baking sheet.
4. Bake the meatballs: Once browned, place the pan (or baking sheet) in the oven and bake for 20 minutes at 350°F.
5. Prepare the chimichurri: Finely chop the parsley and combine with oregano, red wine vinegar, olive oil, garlic, and salt. Mix and let sit for 10 minutes.
6. Make the Gouda bechamel: Melt butter in a pan over medium-low heat. Gradually whisk in flour to form a roux. Cook the roux for 3 minutes, stirring constantly, but avoid browning it. Slowly whisk in the milk, then stir in the Gouda cheese until melted. Season with salt to taste.
7. Serve: Spoon chimichurri onto plates, place the meatballs on top, and drizzle with the Gouda bechamel. Serve immediately.