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South African-Lithuanian Stuffed Matzo Balls (Pareve)

Eileen Goltz. From The Jewish Holiday Kitchen by Joan Nathan. | Meat

Ingredients

Meat Filling:
1/4 lb ground beef
1 tablespoons vegetable oil
2 large egg yolks
2 tablespoons chicken fat, softened
2 tablespoons matzo meal, approximately
1 pinch salt
1/4 tsp cinnamon

Matzo Balls:
2 large eggs
2 cup water
10 teaspoon chicken fat
1 1/4 cup matzo meal, approximately
1 teaspoon salt, or to taste
3 qt salted water, rapidly boiling
2 teaspoon cinnamon



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 400. 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.