Brisket Meatballs in Tomato Passata

Preheat oven to 425°F. Set a wire rack inside a large baking sheet; coat with cooking spray. Combine crumbled matzo and 1/3 cup water in a large bowl. Add brisket, eggs, oil, salt, ground fennel (if using), crushed red pepper, and black pepper. Mix with hands until combined. Shape mixture into 16 balls (about 1/3 cup or 3 1/4 ounces each). Arrange meatballs on prepared wire rack. Bake in preheated oven until browned and a thermometer inserted in thickest portion of meatball registers 150°F, about 22 minutes.

Cook garlic and oil in a large skillet over medium-high, stirring often, until garlic is soft but not brown, about 1 minute and 30 seconds. Add crushed tomatoes, marjoram leaves, orange peel strips, salt, and crushed red pepper. Bring to a boil over medium-high; remove from heat.

Transfer meatballs to tomato passata in skillet. Serve warm, garnished with crumbled matzo, marjoram, and chile oil.