Jumbo Brisket Meatballs in San Marzano D.O.P. Tomato Sauce

Jumbo Brisket Meatballs are so tender and flavorful in an aromatic San Marzano Tomato Sauce. This sauce is a quick simmer with smoked chili flakes, orange peel strips and marjoram leaves. These jumbo meatballs are called polpette in Italy. Recipe by Carlos Leo www.spoonabilities.com
4 from 5 votes
Prep Time 22 mins
Cook Time 23 mins
Total Time 45 mins
Cuisine Sauces, Tomatoes
Servings 4 servings

Ingredients
  

Jumbo Brisket Meatballs

  • Cooking spray
  • 2 cups Unsalted matzo meal
  • 1/3 cup water
  • 2+1/2 pounds Ground brisket
  • 2 Large Eggs
  • 2 Tbsp. Olive Oil (Extra Virgin)
  • 4 + 1/4 Tbsp. Sea salt
  • 1 Tsp. Crushed smoked chili flakes, or red pepper flakes.
  • 1/4 Tsp. Black Pepper
  • 1 Tbsp. Ground fennel seeds (optional) The flavor of the fennel is very characteristic. You can adjust to your taste if it’s too strong for you.

San Marzano Tomato Sauce

  • 1/2 cup garlic Sliced (about 18 garlic cloves)
  • 3 Tbsp. olive oil
  • 2 Cans Whole peeled San Marzano D.O.P. tomatoes drained and crushed
  • 1/4 Cup Fresh marjoram leaves (from 1 bunch)
  • 5 Orange peel strips
  • 1 Tbsp. Kosher salt
  • 1 Tsp. Crushed smoked chili flakes, or red pepper flakes.

Instructions
 

Jumbo Brisket Meatballs

  • Preheat oven to 425°F. Coat a baking sheet lined with parchment paper with cooking spray.
  • In a large mixing bowl, add the ground brisket, matzo meal, water, eggs, olive oil, sea salt, ground fennel, black pepper and crushed smoke chili flakes.
  • Mix with your hands until combined, but do not overwork the mixture
  • Shape meat into 16-19 large balls (about 1/3 cup each). Arrange meatballs on prepared baking pan. I got 19 Jumbo Brisket Meatballs.
  • Bake in preheated oven until browned and a thermometer inserted in thickest portion of meatball registers 150°F; about 22 minutes.

San Marzano Tomato Sauce

  • Cook garlic in olive oil in a large saucepan over medium-high heat. Stir often until garlic is soft but not brown, about 1 minute and 30 seconds. Make sure you don’t burn the garlic. If you need to reduce the heat, do it.
  • Add crushed tomatoes, marjoram leaves, orange peel strips, salt, and crushed smoked chili flakes, or you can use red pepper flakes.. Bring to a boil over medium-high heat, and then remove from heat as soon as it reaches a boil.
  • Transfer the Jumbo Brisket Meatballs into the San Marzano Tomato Sauce in the saucepan.
  • Serve warm, garnished with marjoram leaves
Keyword San Marzano D.O.P. Tomatoes
Flora Fine Foods
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