South African-Lithuanian Stuffed Matzo Balls
Categories: Ground beef, Chicken, Passover, Kosher, Stuffed
MEAT FILLING
1/4 pound of ground beef
1 tablespoons of vegetable oil
2 large Egg yolks
2 tablespoons of Chicken fat, softened
2 tablespoons of Matzo meal, approximately
1 pinch of salt
1/4 teaspoon of cinnamon
MATZO BALLS
2 large Eggs
2 cups of water
10 teaspoons of chicken fat
1 1/4 cup of Matzo meal, approximately
1 teaspoon of salt, or to taste
3 quarts of Salted water, rapidly
2 teaspoons of cinnamon |
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Sign up now for $5 in exclusive coupons! Sauté the meat in the oil in a skillet until brown. Drain and cool and combine with the egg yolks, chicken fat, matzo meal, salt and cinnamon. Refrigerate at least one hour. Beat the eggs well in a bowl. Add the 2 cups water and 6 tsp of chicken fat and mix well. Add enough matzo meal and salt to make a soft mass. Refrigerate at least one hour. Divide the matzo meal mixture into 8-10 balls of equal size. Flatten, then and place 1 tsp of meat filling in the center of each. Enclose the filling, pinch the edges together and form into balls. Place the matzo balls into the 3 quarts of rapidly boiling salted water and simmer 20 minutes. Preheat the oven to 400ºF. Drain the matzo balls and place in a pan greased with chicken fat, cover with remaining 4 tsp chicken fat and sprinkle with cinnamon. Bake 15-20 minutes or until slightly browned. Serve with chicken soup. Serving Size: 8 Recipe by: : The Jewish Holiday Kitchen_ by Joan Nathan. Posted to JEWISH-FOOD digest Volume 98 #006 by lisamontag@juno.com (Lisa Montag) on Jan 5, 1998
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