Smoky Pastrami Meatballs: A Flavorful St. Patrick’s Day Appetizer
Grab a package of grocery store corned beef to create delightful smoked pastrami meatballs. These meatballs are perfect as appetizers, especially around St. Patrick’s Day.
What Are Pastrami Meatballs?
Pastrami refers to meat that has been brined for an extended period and subsequently smoked. Initially known as corned beef before the smoking process, the meat is usually sourced from cuts like brisket or beef navel.
You can either make corned beef at home or conveniently buy it pre-brined from the grocery store. This recipe simplifies the method by using store-bought corned beef. Rather than smoking a whole brisket, this technique involves grinding the meat, shaping it into balls, and smoking them, giving you the same rich pastrami flavor in no time.
Ingredients for Smoked Pastrami Meatballs
- Corned Beef: Use corned beef brisket, which is commonly available in stores pre-St. Patrick’s Day. Opt for the point cut for richer flavor due to its higher fat content.
- Panko Breadcrumbs: These breadcrumbs help to bind the meatballs.
- Milk: Whole milk is best for adding flavor, though reduced-fat or unflavored plant-based milk can also be used.
Refer to the full recipe card above for exact servings and ingredient quantities.
Preparation Methods for Pastrami Meatballs
- Heat the Grill: Preheat your grill or smoker to 275°F using indirect heat.
- Prepare the Meat: Remove the corned beef from its packaging, rinse in cold water, and cut it into large cubes.
- Grind the Meat: Process the cubes through a meat grinder and chill the ground meat.
- Mix Ingredients: In a large bowl, combine the breadcrumbs with milk, allowing them to hydrate for about 5 minutes.
- Shape the Meatballs: Add the ground corned beef to the bowl, mix well, and form about 20 meatballs.
- Smoke the Meatballs: Place the meatballs on the preheated grill and smoke until they reach an internal temperature of 165°F, which should take about 45 minutes.
This recipe does not require sauce, but consider basting the meatballs with barbecue sauce during the last 15 minutes of cooking for extra flavor. If desired, soak the corned beef in cold water overnight to reduce its saltiness.
Serving Suggestions for Pastrami Meatballs
Pastrami meatballs make fantastic appetizers served in a bowl or arranged on a platter with toothpicks. For a heartier option, you can create pastrami meatball hoagies by layering them on hoagie rolls with Thousand Island dressing, Swiss cheese, and sauerkraut.
Storage Tips for Leftover Meatballs
Store any leftover meatballs in the refrigerator for 3-5 days. They can also be frozen either before or after smoking. To maximize convenience, stock up on corned beef right after St. Patrick’s Day when it’s discounted, grind, and freeze it for later use.
