Return to Main Recipes Page/Return to Home Page
Meat Filling:
Matzo Balls:
Make Meat Filling:
Combine meat with egg yolks, chicken fat, matzo meal, salt, and cinnamon. Refrigerate for 1 to 6 hours.
Make Matzo Meal Mixture:
Add enough matzo meal and salt to make a soft mass. Refrigerate for 1 to 6 hours.
Assembly:
Flatten, then then place 1 tsp. meat filling on center of each. Enclose filling, then pinch edges together to form into balls.
Place matzo balls into 3 quarts rapidly boiling salted water.
Reduce heat after 1 minute and simmer 20 minutes.
Preheat oven to 400°F.
Drain matzo balls and place in a pan greased with chicken fat. Cover with remaining 4 tsp. chicken fat and sprinkle with cinnamon.
Bake 15 to 20 minutes until slightly browned. Serve with chicken soup.
Poster's Notes:
Posted by Morton A. Goldberg, DVM
Nutritional Info Per Serving: N/A
1/4 lb. ground beef
1 tbsp. corn or sunflower oil [Archivist's Note: These are generally not considered to be KLP for Ashkenazim, Consult Your Local Halachic Authority]
2 egg yolks
2 tbsp. chicken fat (schmaltz), softened
2 tbsp. matzo meal (approximate)
1/2 tsp. salt
1/4 tsp. cinnamon
2 eggs
2 cups water
10 tsp. chicken fat
1-1/4 cups matzo meal
Salt to taste
3 quarts salted water, rapidly boiling
2 tsp. cinnamon
Heat oil in a large skillet. Sauté meat in skillet until brown. Drain and cool meat.
Beat eggs well in a bowl. Add 2 cups water and 6 tsp. chicken fat, then mix well.
Divide matzo meal mixture into 8 balls of equal size.
Sandra Glazier, Z'L writes: "My aunt who was not Lithuanian used to do something similar. She stuffed a meat filling in her matzo balls, boiled them, and then served them with brisket and gravy. Except for the cinnamon, this sounds just like her recipe. Yum."