Mac And Cheese Brisket Balls Recipe
Make Mac And Cheese Brisket Balls Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brisket
Mac and Cheese
Binders & Coating
Garnish & Serving
Method
Prepare Brisket
Chop and season brisket
If your brisket is not already cooked, smoke or braise according to your preferred method, cool, then finely chop to small bite-size pieces. Place chopped brisket in a bowl and toss with 1/2 tsp salt and 1/4 tsp black pepper. Set aside.
Make Mac and Cheese
Cook pasta
Bring salted water to a boil and cook elbow macaroni until just tender (al dente). Drain thoroughly and return to the pot off heat so excess steam escapes.
Make roux
In a medium saucepan over medium heat, melt 2 tbsp unsalted butter. Whisk in 2 tbsp flour and cook 1–2 minutes until fragrant and bubbling but not browned.
Finish cheese sauce
Slowly whisk in 1 cup whole milk, bring to a gentle simmer until thickened (about 2–3 minutes). Remove from heat and whisk in 1 cup shredded sharp cheddar, 1/2 cup shredded mozzarella, 2 tbsp softened cream cheese, 1/2 tsp Dijon, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp smoked paprika until smooth. Taste and adjust seasoning.
Combine pasta and sauce
Stir the drained macaroni into the cheese sauce until evenly coated. Allow mixture to cool slightly (10–15 minutes) so it firms up and is easier to shape.
Form Brisket Mac and Cheese Balls
Combine components
When mac and cheese is warm but not hot, fold in the chopped seasoned brisket until evenly distributed. If mixture seems too loose, chill 15–20 minutes to firm.
Portion and shape
Beat 2 eggs lightly in a shallow bowl. Place 1/2 cup flour in a second shallow dish. In a third dish combine 1 cup panko and 1/4 cup grated Parmesan. Scoop about 2 tablespoons (roughly golf-ball size) of the mac-and-brisket mixture (about 1.5–2 tablespoon each) and form into compact balls using damp hands. Work quickly to keep mixture from getting sticky. Repeat until all mixture is used (should yield about 18–22 balls).
Dredge and bread
Roll each ball first in flour, shaking off excess, then dip into beaten egg, then coat evenly with panko-Parmesan mixture. Press lightly so crumbs adhere.
Cook the Balls
Pan-fry (preferred)
In a heavy skillet, pour 1 cup vegetable oil to reach about 1/4-inch depth and heat over medium-high until oil reaches 350°F (use a thermometer) or a small breadcrumb sizzles immediately. Fry balls in batches, turning to brown all sides, about 2–3 minutes per side, adjusting heat to prevent burning. Drain on a wire rack set over a baking sheet or on paper towels. Keep warm in a 200°F oven while finishing batches.
Alternative: bake
To bake instead, preheat oven to 425°F. Place balls on a parchment-lined sheet, spray lightly with cooking oil, and bake 12–15 minutes, flipping halfway, until golden and crisp.