Pastrami Meatballs Recipes

Steps:

• For the meatballs: Preheat the oven to 450 degrees F. In a mixing bowl, combine the beef and pork. Then add the breadcrumbs, parsley, coriander, garlic, paprika, black pepper, allspice, cayenne and egg. Sprinkle with salt. Form into 1 1/2-inch meatballs and arrange on a baking sheet. Spray with olive oil and bake to lightly brown, 10 to 12 minutes.
• For the casserole: Bring a medium pot of water to a boil, salt the water and cook the barley to tender, about 20 minutes. Drain.
• Meanwhile, melt the butter over medium heat. Add the onions and season with salt and pepper. Cook until golden in color and sweet, stirring frequently, 15 to 20 minutes.
• In a casserole, combine the barley, onions and sauerkraut. Top with the Swiss cheese and arrange the meatballs in the casserole. Cool and cover for a make-ahead meal.
• Combine the sour cream with the ketchup and relish. Season with salt and pepper and store in a plastic food storage bag.
• Bring the casserole to room temp. Preheat the oven to 350 degrees F and bake until the cheese is melted and the casserole is hot throughout. Cut the corner of the baggie, drizzle the dressing over the casserole and serve.

Steps:

• For the brine: In a large stockpot, add half of the water, the brown sugar, kosher salt, curing salt, coriander seeds, mustard seeds, fennel seeds, juniper berries, chile flakes, bay leaves, cloves, cinnamon and star anise and bring to a boil. Then simmer for 30 minutes. Add the remaining water with some ice to chill the brine.
• For the rub: Grind the peppercorns, coriander and juniper until crushed but still a little chunky. Add to a mixing bowl. Add the salt, brown sugar, chile flakes and granulated garlic and stir to combine.
• For the pastrami: First, clean all the fat off the brisket including the "V" between the two muscles, then follow the fat between the two muscles and separate them making a flat and a cap.
• Transfer the brine to a large hotel pan or roasting pan. Add the brisket and refrigerate at least 5 days and no more than 10 days. Make sure the brisket is stirred once a day to get an evenly brined brisket.
• After a minimum of 5 days, prepare a smoker for 225 degrees F.
• Remove the pastrami, rinse it and blot dry with paper towels. Thoroughly rub the brined brisket with the pastrami rub. Place in smoker and cook for 8 hours until the internal temperature reaches 210 degrees F on an instant-read thermometer.

Steps:

• Combine the salt, granulated sugar, brown sugar, pickling spice, mustard seeds, pink curing salt, garlic and 1 tablespoon coriander in a large pot. Add 3 quarts water. Bring to a simmer and cook to dissolve the sugar and salt. Add 3 quarts cold water. Let cool to room temperature. Add the brisket, then weigh down with a plate and cover the pot. Refrigerate for 3 days. (If your refrigerator is too small to hold the pot, you can cut the brisket in half and refrigerate in 2 smaller containers as well.)
• When you are ready to cook the brisket, preheat the oven to 300 degrees F.
• Arrange a rack in a roasting pan. Bring a kettle of water to a boil. Coarsely crush the peppercorns and the remaining 1/4 cup coriander seeds in a spice grinder. Pour into a small bowl and stir in the smoked paprika. Remove the meat from the brine and rinse briefly. Pat dry. Pat the spice mixture all over and set the meat in the roasting pan, fat side up. Pour the boiling water in the bottom of the pan (don't let it touch the meat). Cover the roasting pan tightly with foil. Roast until the meat is very tender, about 3 hours. Carefully remove the foil and roast 10 more minutes to dry out the crust slightly.
• Slice the warm pastrami. Serve on rye bread with deli mustard and Onion Rings and Pickles on the side. (This pastrami can also be made ahead. To reheat, thinly slice and set over a steamer, or microwave covered with a damp paper towel.)
• Heat 1 inch oil in a pan to 350 degrees F.
• Set the flour in a bowl, eggs in a second bowl, and combine the panko and regular breadcrumbs in a third. Dredge the onions in the flour first, followed by the eggs and finally the breadcrumbs, then pan-fry until golden brown, a few minutes on each side. Remove to a rack to drain and stay crispy and season with salt.
• Combine the vinegar, salt, mustard seeds, granulated sugar, peppercorns, garlic and 1/2 cup water in a small saucepan. Layer the cucumbers, chiles and dill sprigs in a jar or other lidded container. Bring the vinegar mixture to a simmer and stir to dissolve the salt and sugar. Pour over the cucumbers. Let cool to room temperature. Refrigerate until chilled, at least 2 hours. (The pickles will keep a week or more in the refrigerator.)

Steps:

• For the meatballs: Melt the butter in a large nonstick skillet over medium low heat. Add the onions and sage and cook, stirring occasionally, until deep golden, 15 to 18 minutes. Remove to a small bowl to cool. Wipe the skillet clean with a paper towel, no need to wash.
• While the onions cool, add the bread cubes to a large bowl. Drizzle the milk over and toss to saturate it. Let sit until the bread is softened, about 5 minutes. Squeeze the bread through your fingers to make a paste. Add the beef, pork, parsley, salt, allspice, ginger, nutmeg, egg, and cooled onions. Mix well with your hands. Roll into meatballs about 1 1/2 inches in diameter (or use a small ice cream scoop - about 2 tablespoons in volume) and rest on a baking sheet or large plate. You should get about 20 to 22 meatballs.
• For the sauce: Melt 3 tablespoons of butter in the over medium heat. When the butter is melted, brown the meatballs all over, in batches, removing them to the plate or baking sheet as they brown, about 4 minutes per batch. (Don't worry if they aren't cooked through at this point, they'll cook more in the sauce.)
• Once all the meatballs are out of the pan, add the remaining 1 tablespoon of butter and melt. Add the sage and cook until sizzling, about 30 seconds. Sprinkle in the flour and stir to make a paste. Cook to lightly toast the flour, 1 to 2 minutes. Whisk in the beef stock and Worcestershire sauce until smooth. Adjust the heat so the sauce is simmering and season with salt and pepper to taste.
• Add the meatballs and simmer, stirring occasionally, until the sauce has thickened and the meatballs are cooked through, 8 to 10 minutes. Turn off the heat.
• Scoot a few of the meatballs to the side to make a space in the pan and whisk in the sour cream until smooth. Sprinkle with the parsley and serve over mashed potatoes if desired and the lutefisk on the side. Lefse (optional) too, of course.
• Preheat oven to 375 degrees F.
• Grease a baking dish with 1 tablespoon of oil. Set aside.
• Rinse the thawed fish well with cold water and pat dry. Place in the prepared baking dish, cover with foil and bake for 30 minutes or until the fish flakes when pierced with a fork. (The internal temperature should be at 140 degrees F.)
• Remove the lutefisk from the oven. Season with salt and pepper. Serve with hot melted butter on the side for dressing.