- Cooking spray
- 2 cups unsalted matzo meal
- 1/ 3 cup water
- 2 1/ 2 cups ground brisket
- 2 large eggs
- 2 tablespoons olive oil
- 4 1/ 4 teaspoon salt
- 1 teaspoons crushed smoked chili flakes
- 1/ 4 teaspoons black pepper
- 1 tablespoons ground fennel seeds
- 1/ 2 cup thinly sliced garlic (about 18 garlic cloves)
- 3 tablespoons olive oil
- 2 (28 oz) can whole peeled San Marzano
- 1/ 4 cup fresh marjoram leaves
- 5 each orange peel strips
- 1 tablespoons salt
- 1 teaspoons smoked chili flakes
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.
Meanwhile, make the 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 red pepper. 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