Ingredients Beef Brisket Meatballs in Tomato Passata Be the first to rate & review! At Vic’s her New York City restaurant, chef Hillary Sterling does a special Italian-influenced Passover menu that includes this riff on the requisite brisket, which appears as brisket meatballs. “Everyone makes brisket [for Passover], and the Italians make polpette, so why not bring them together?” says Sterling. The meatballs are sauced in Sterling’s riff on traditionally uncooked passata, which gets a quick simmer and a flavor update with orange, oregano, and chile flakes. By Hillary Sterling Updated on April 1, 2019 Print Rate It Share Share Tweet Pin Email Photo: Christopher Testani Active Time: 25 mins Total Time: 45 mins Yield: 8 Ingredients MEATBALLS Cooking spray 3 cups crumbled unsalted matzo (about 5 [7-inch] sheets) 1/3 cup water 2 1/2 pounds ground brisket 2 large eggs 2 tablespoons olive oil 4 1/4 teaspoons kosher salt 1 tablespoon ground fennel seeds (optional) 1 teaspoon crushed red pepper 1/4 teaspoon black pepper TOMATO PASSATA 1/2 cup sliced garlic (about 18 garlic cloves) 3 tablespoons olive oil 2 (28-ounce) cans whole peeled San Marzano plum tomatoes, drained and crushed 1/4 cup fresh marjoram leaves (from 1 bunch) 5 (4- x 1-inch) orange peel strips 1 tablespoon kosher salt 1 teaspoon crushed red pepper GARNISHES Crumbled matzo Fresh marjoram leaves Chile oil (such as Roland) Directions 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 1/3 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 1/3 cup or 3 1/4 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. 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. Transfer meatballs to tomato passata in skillet. Serve warm, garnished with crumbled matzo, marjoram, and chile oil. Suggested Pairing Dark-fruited kosher California Cabernet. Rate it Print