South African-Lithuanian Stuffed Matzo Balls

Recipe Ingredients

		Meat filling
1/4 lb	113g / 4oz	Ground beef
1 tablespoon	15ml	Vegetable oil
2 tablespoons	30ml	Egg yolks (large)
2 tablespoons	30ml	Chicken fat - softened
2 tablespoons	30ml	Matzo meal - approximately
1		Salt
1/4 teaspoon	1.3ml	Cinnamon
		Matzo balls
2		Eggs (large)
2 cups	474ml	Water
10 teaspoons	50ml	Chicken fat
1 1/4 cups	296ml	Matzo meal - approximately
1 teaspoon	5ml	Salt - or to taste
3		Salted water - rapidly boiling
2 teaspoons	10ml	Cinnamon

Recipe Instructions

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.

Source:
"The Jewish Holiday Kitchen" by Joan Nathan

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