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Instructions. Load up the pellet grill with wood chips and set the temp to 250°F. In a large mixing bowl combine the beef, pork, chopped onions, bread crumbs, cheeses, egg, parsely, milk, Worcestershire sauce, salt, pepper, and garlic. Take care not to overmix. Shape into 1-inch-sized meatballs.
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Smoke meatballs. Place the pan with the meatballs (on the rack) in the smoker. Smoke meatballs for an hour at 225 degrees F. Remove meatballs from the smoker and raise the temperature of the pellet grill to 325 degrees F. Smoke pasta sauce for meatballs. Add half the pasta sauce to the bottom of a large baking dish.
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Inert your MEATER into the thickest part of the meat, and set the MEATER app to interal temp goal of 205F. Smoke the meat at 250F until the briket reads 170F on your MEATER app/probe. Use tongs to lift the brisket onto your butcher paper. Wrap it up and place it back on the smoker quickly.
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Make the Jumbo Brisket Meatballs. Preheat oven to 425°F. Coat a baking sheet lined with parchment paper with cooking spray. Combine main ingredients: 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.
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Cooking the meatballs: Mix the tomato sauce and the beef stock. Follow the directions on the beef base container to make the stock. Heat both the tomato sauce and the beef stock together to 165F. Drop the meatballs into the hot liquid and cook for 1 hour or until the meatballs reach an internal temperature of 165F.
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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).
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Square the edges and ends of the flat. Flip the brisket over and trim the top fat cap to about 1/4 of an inch thickness across the surface of the brisket. In a mixing bowl or empty spice container, mix the salt, pepper, and garlic. Share over the brisket to evenly distribute the spices on all sides.
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Saute for 5-6 minutes, until tender and lightly brown. Remove from heat and let cool. In a large bowl, gently mix the ground beef with the rest of the meatball ingredients, including the sauteed onions and garlic. Do not overmix. Shape into 20 balls of equal size, about 1.5 inches in diameter.
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Add the bread crumbs, egg, brown sugar, chili powder, ground mustard, ground cumin, salt, and liquid smoke. Stir until well combined. Easiest to completely mix with your hands. Form the meat into meatballs by taking about 2-3 tablespoons of meat mixture and rolling between your hands to form a round ball shape.
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In a large mixing bowl, stir together the panko and milk until combined. Set mixture aside to soak for 5 to 10 minutes while you prepare the other ingredients. Combine remaining ingredients. Add the ground beef, ground pork, garlic, eggs, Parmesan, fresh herbs, onion and Worcestershire sauce to the (same) mixing bowl.
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Preheat your smoker for indirect cooking at medium-low heat (about 300F). Add your meatballs to the smoker to cook until 165F (about 30-45 minutes). Once the meatballs are done, place them into a skillet or foil and cover with marinara sauce. Place back on the smoker to cook for another 15 minutes until warmed.
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Arrange medium-hot coals around a drip pan. Fill the pan with 1 inch of hot water. Add wood chunks to coals. Test for medium-low heat above the drip pan. Place brisket, fat-side down, on grill rack over pan. Cover and smoke according to your recipe, or 4 to 5 hours until the brisket reaches 185°F to 190°F and is tender.
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Ground brisket is a fantastic addition to any dinner. It works in so many different dishes and is effortlessly tasty. So, grab your meat grinder, and piece of brisket, and get cooking! Whether you're a burger enthusiast, jumbo meatballs fan or wanting to use up leftover tomato passata. There is a ground brisket recipe out there for everyone.
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2. Check Your Roasting Pan Before You Wreck Your Roasting Pan. You have to sear off the brisket to caramelize the meat before letting it slow-cook in the oven at 275°, so it goes from stove to.
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Ground beef: For the best flavor and juiciest meatball, use an 80/20 ground chuck beef. Ground pork: While all-beef meatballs are tasty, ground pork gives meatballs a more complex flavor profile and adds moisture. Soft bread crumbs: For the very best meatballs, ditch the dry breadcrumbs and make them from soft sandwich bread soaked in milk. This is known as a panade, which is a classic.
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2 pounds ground beef, 1 pound ground pork, 2 eggs, ½ cup milk, ½ cup panko breadcrumbs, 1 Tablespoon Worcestershire sauce, 2 Tablespoons Beef Seasoning. Smoke. Transfer your meatballs (still on the rack) to the smoker grates. Close the lid and smoke the meatballs until they reach an internal temperature of 155 degrees F.
