Name: Pesto Wagyu Meatballs & Smoky Roasted Corn
Total time: 30 min
Ingredients: ⅓ cup plain Greek yogurt; 2 tbsp pesto; 1½ tsp fresh lemon juice; ¼ tsp garlic powder; ⅛ tsp crushed red pepper flakes; 4–6 cracks freshly ground black pepper; 1–2 tsp water, only if needed; 1 lb ground Wagyu beef; 1 large egg; 2 tbsp finely diced onion; ¾ tsp garlic powder; ½ tsp onion powder; ½ tsp Italian seasoning; ½ tsp smoked paprika; ½ tsp Goya Adobo; ¼ tsp crushed red pepper flakes; 8–10 cracks freshly ground black pepper; Salt, to taste after cooking; 4 small frozen corn-on-the-cob pieces; 1 tsp avocado oil; ½ packet Goya Sazón; ¼ tsp Goya Adobo; ½ tsp garlic powder; ¼ tsp onion powder; ¼ tsp smoked paprika; ⅛ tsp crushed red pepper flakes; 6–8 cracks freshly ground black pepper; Fresh lemon juice, for finishing

Photo of Pesto Wagyu Meatballs & Smoky Roasted Corn, juicy, breadcrumb-free wagyu meatballs topped with a cool and creamy lemon pesto sauce and…

What you need

CREAMY PESTO SAUCE
⅓ cup plain Greek yogurt
2 tbsp pesto
1½ tsp fresh lemon juice
¼ tsp garlic powder
⅛ tsp crushed red pepper flakes
4–6 cracks freshly ground black pepper
1–2 tsp water, only if needed
WAGYU MEATBALLS
1 lb ground Wagyu beef
1 large egg
2 tbsp finely diced onion
¾ tsp garlic powder
½ tsp onion powder
½ tsp Italian seasoning
½ tsp smoked paprika
½ tsp Goya Adobo
¼ tsp crushed red pepper flakes
8–10 cracks freshly ground black pepper
Salt, to taste after cooking
SMOKY ROASTED CORN
4 small frozen corn-on-the-cob pieces
1 tsp avocado oil
½ packet Goya Sazón
¼ tsp Goya Adobo
½ tsp garlic powder
¼ tsp onion powder
¼ tsp smoked paprika
⅛ tsp crushed red pepper flakes
6–8 cracks freshly ground black pepper
Fresh lemon juice, for finishing

Cooking timeline

0:00
Mix
Add the Greek yogurt, pesto, lemon juice, garlic powder, red pepper flakes, and black pepper to a small bowl. Mix until smooth and creamy.
0:03
Thin
For a thinner drizzle, add water 1 teaspoon at a time, using no more than 2 teaspoons. Cover and refrigerate the sauce until ready to serve.
0:05
Preheat
Preheat the oven to 400°F.
0:07
Combine
Add the Wagyu beef, egg, diced onion, garlic powder, onion powder, Italian seasoning, smoked paprika, Adobo, red pepper flakes, and black pepper to a bowl.
0:10
Mix
Using clean hands, gently mix just until evenly combined. Avoid overmixing.
0:12
Chill
Cover and refrigerate the meatball mixture for 15 minutes to help the breadcrumb-free meatballs hold their shape.
0:27
Shape
Form the mixture into 12–14 meatballs and arrange them on a foil- or parchment-lined baking sheet.
0:32
Bake
Bake at 400°F for 18–20 minutes, or until cooked through and the centers reach 160°F.
0:35
Season Corn
Keep the corn frozen and lightly coat it with avocado oil. Season evenly with Sazón, Adobo, garlic powder, onion powder, smoked paprika, red pepper flakes, and black pepper.
0:38
Air Fry
Air fry the corn at 400°F for 14–18 minutes, turning halfway through, until hot throughout with browned and lightly charred kernels.
0:52
Rest
Let the meatballs rest for about 3 minutes. Taste and add salt only if needed.
0:55
Finish
Squeeze a small amount of fresh lemon juice over the roasted corn.
0:56
Serve
Arrange the warm Wagyu meatballs on each plate and spoon or drizzle the chilled creamy pesto sauce over the top. Serve with the smoky roasted corn on the side.

Trust Me on This: Mix the Wagyu gently and only until combined. Overmixing can make the meatballs dense instead of tender.

Hi, I’m Mia Oku!

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