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South African-Lithuanian Stuffed Matzah Balls
This recipe is kosher for Passover.
South African-Lithuanian Stuffed Matzah Balls Eileen Goltz | Meat
3 hours, 30 minutes 40 minutes
2 hours
50 minutes
8 matzah balls

  • From The Jewish Holiday Kitchen, by Joan Nathan
  • Meat Filling:
  • ¼ lb. ground beef
  • 1 Tablespoons vegetable oil
  • 2 large egg yolks
  • 2 Tablespoons chicken fat, softened
  • Approx. 2 Tablespoons matzah meal
  • 1 pinch salt
  • ¼ teaspoon cinnamon

    Matzah Balls:
  • 2 large eggs
  • 2 cups water
  • 10 teaspoons chicken fat
  • Approx. 1¼ cups matzah meal
  • 1 teaspoon salt, or to taste
  • 3 quarts salted water
  • 2 teaspoons cinnamon

  1. Saute the meat in the oil in a skillet until brown.
  2. Drain, cool, and combine with the egg yolks, chicken fat, matzah meal, salt and cinnamon.
  3. Refrigerate at least one hour.
  4. Beat the eggs well in a bowl. Add the 2 cups water and 6 tsp of chicken fat and mix well.
  5. Add enough matzah meal and salt to make a soft mass.
  6. Refrigerate for at least another hour.
  7. Bring 3 quarts of salted water to a rapid boil
  8. Divide the matzah meal mixture into 8-10 balls of equal size.
  9. Flatten the balls, then and place 1 tsp of meat filling in the center of each. Enclose the filling, pinch the edges together and form into balls.
  10. Place the matzah balls into the rapidly boiling salted water and simmer 20 minutes.
  11. Preheat the oven to 400°F.
  12. Drain the matzah balls and place in a pan greased with chicken fat; cover with remaining 4 tsp chicken fat and sprinkle with cinnamon.
  13. Bake 15 to 20 minutes or until slightly browned.

Serve with chicken soup.

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