Smoked Brisket Meatballs and Sauce

The meatball is iconic. It is classically delicious and the perfect canvas for creativity. I took a base blend of ground beef, veal, and pork and folded in chopped, smoked brisket, roughly chopped onions, eggs, and Parmigiano Reggiano cheese. I seasoned it with salt and smoked soy sauce and shaped the mixture into balls. Then I cooked them for 2 hours in the CVap at 55°C/131°F to set the delicate spheres. I made sauce with my remaining brisket, while the meatballs were in the CVap. I used canned tomatoes, white wine, more onions, brisket, and smoked soy sauce. I simmered the sauce until the meatballs were set and then I poured the sauce over the meatballs and put the pan in a 250°F oven to bring everything together and let the tomato caramelize. I cooked it for about an hour longer. I pulled the pan from the oven and let the meatballs rest for about 20 minutes before serving. The meatballs were smoky, meaty, and rich with a toothsome bite from the brisket and onions. The sauce was thick and flavorful, perfect for coating fresh spaghetti or moistening a meatball sandwich. Tender bits of smoked meat were a brilliant addition to the classic meatball and opened the doors to other kinds of additions to make our meatballs even more delicious.