Montgomery Wagyu Meatballs

Montgomery Wagyu Meatballs

Montgomery Meatballs trace back to before former Army Ranger and KC Cattle Company Owner/Found Patrick Montgomery was born. Some say, regular Montgomery Meatball consumption is what gave Pat the strength to become an Army Ranger. We are thankful that Mrs. Marianne Montgomery shared this sacred recipe with us.


  • 1 lb
    Wagyu Ground Beef
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  • 1 cup fine dry bread crumbs
  • 1/2 cup grated parmesean cheese
  • 1/2 cup milk
  • 1 tbsp minced parsley
  • 2 clove minced galric
  • 2 eggs
  • 1 tsp black pepper


  1. Gather your ingredients
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  2. Combine all ingredients in a mixing bowl
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  4. Roll ground beef mixture into 1 inch or smaller balls.
     The Montgomery family has told me the meatballs in this photo are too large. I made 16 meatballs with this recipe, in order to achieve an authentic Montgomery Meatball, you should make 25-30 meatballs.
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  5. Brown your meatballs on all sides on a cast iron pan or skillet. Remove from skillet when they reach an internal temp of around 145
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  6. Enjoy!
     Once again, I apologize to the Montgomery family for the oversized meatballs. Although still delicious, they should be made into smaller sizes for best results. Enjoy as an appetizer or in spaghetti!
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