Try this Brisket Meatballs in Tomato Passata recipe, or contribute your own.
Suggest a better description1. Make the meatballs: Preheat oven to 425°F. Set a wire rack inside a large baking sheet; coat with cooking spray. Combine crumbled matzo and ? cup water in a large bowl. Add brisket, eggs, oil, salt, ground fennel (if using), crushed red pepper, and black pepper. Mix with hands until combined. Shape mixture into 16 balls (about ? cup or 3¼ ounces each). Arrange meatballs on prepared wire rack. Bake in preheated oven until browned and a thermometer inserted in thickest portion of meatball registers 150°F, about 22 minutes.
2. Meanwhile, make the tomato passata: Cook garlic and oil in a large skillet over medium-high, stirring often, until garlic is soft but not brown, about 1 minute and 30 seconds. Add crushed tomatoes, marjoram leaves, orange peel strips, salt, and crushed red pepper. Bring to a boil over medium-high; remove from heat.
3. Transfer meatballs to tomato passata in skillet. Serve warm, garnished with crumbled matzo, marjoram, and chile oil.
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Serving Size: 1 Serving (41g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 61 | ||
Calories from Fat: 46 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.1g | 7 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 105.8mg | 33 % | |
Sodium 1132mg | 39 % | |
Potassium 48.3mg | 1 % | |
Total Carbohydrate 0.8g | 0 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 0.4g | ||
Protein 3.3g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 61
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