Brisket of Beef Meatballs
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Start with ground beef brisket, season it with black pepper, parsley, and parmesan, then let the balls simmer in savory tomato sauce and hearty beef stock. That’s a recipe for mouthwatering meatballs and a resounding restaurant success.
Ingredients:
- Ground beef brisket - 20 lbs.
- Parmesan cheese, grated - 12 Cups
- Panko breadcrumbs - 20 Cups
- Salt, kosher - .5 Cup
- Black pepper, ground - .25 Cup
- Italian parsley, chopped - 2 Cups
- Hidden Valley French dressing - 5 Cups
- Eggs, whole - 20 each
- Tomato sauce - 1 gallon
- Classic Gourmet Beef base - 1 lb.
- Water - 2 gallon
Preparation:
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In a mixing bowl combine all the ingredients and mix well.
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Using a scale weigh the meatballs to a 5 oz. weight. Make sure not to overwork the meat mixture but roll them tightly into a ball.
- Place rolled meatballs onto a papered sheet pan.
- Cover, label, and date the meatballs. Refrigerate until needed.
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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.
- During the cooking process make sure the meatballs are suspended in the liquid and are not burning on the bottom of the pot. Use a rubber spatula to keep moving the meatballs.
- Once the meatballs have completed cooking turn the flame off and let the meatballs steep in the juice and rest.
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