BBQ Wagyu Beef Meatballs
with Spiced Dipping Sauce

Ingredients Meatballs

  • 1.5g Wagyu beef mince
  • 1 Brown onion, finely diced
  • ⅓ cup Fresh basil leaves, finely chopped
  • ½ cup Fresh parsley leaves, finely chopped
  • Sea Salt
  • Freshly cracked black pepper
  • Vegetable oil
  • Extra-virgin olive oil

Ingredients Sauce

  • 1 tsp Ground cumin
  • ½ tsp Cinnamon
  • 2 tbls orange juice
  • 1 tbls honey
  • Sea Salt
  • Freshly cracked black pepper
  • Vegetable oil


Heat a heavy based saucepan to medium heat, add a little vegetable oil and then add the onion, Rosella Garlic and Rosella Ginger to the saucepan, and sauté until soft and fragrant.

Add the chilli powder, smoked paprika, thyme leaves, cumin and then cook for 1 minute.

Add the Rosella Tomato Sauce, orange juice and honey, and then bring to the boil, reduce to a simmer and cook for 15 to 20 minutes or until the sauce is thick and rich. Season with salt and pepper and pour into a serving bowl and set aside.

Whilst sauce is cooking, combine the wagyu mince, onion, basil, 1/3 parsley in a bowl and season with salt and pepper; mix well to combine, and then form into 30 meatballs and place on a flat tray.

Pre-heat BBQ to HIGH heat.

Lightly coat the meatballs in a little vegetable oil, and season with salt and pepper.

Turn the BBQ to medium heat, and then removing any excess oil from the meatballs, place the meatballs on the BBQ grill, and cook for 2 minutes per side (assuming 4 sides).

Once the meatballs are cooked move them to the BBQ resting rack and rest for 8 minutes.

To serve, arrange the meatballs on your favourite platter or serving bowl along with the sauce, garnish with parsley.


Serves 6-8

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