South african-lithuanian stuffed matzo balls
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Ground beef |
| 1 | tablespoon | Vegetable oil |
| 2 | larges | Egg yolks |
| 2 | tablespoons | Chicken fat; softened |
| 2 | tablespoons | Matzo meal; approximately |
| 1 | pinch | Salt |
| ¼ | teaspoon | Cinnamon |
| 2 | larges | Eggs |
| 2 | cups | Water |
| 10 | teaspoons | Chicken fat |
| 1¼ | cup | Matzo meal; approximately |
| 1 | teaspoon | Salt; or to taste |
| 3 | quarts | Salted water; rapidly boiling |
| 2 | teaspoons | Cinnamon |
Directions
MEAT FILLING
MATZO BALLS
Saute 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 qts of rapidly boiling salted water and simmer 20 minutes. Preheat the oven to 400F. 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.
Recipe by: : The Jewish Holiday Kitchen_ by Joan Nathan.
Posted to JEWISH-FOOD digest Volume 98 #006 by lisamontag@... (Lisa Montag) on Jan 5, 1998