| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Eggs | Lithuanian | : kosher/me, Passover | 8 | Servings |
INGREDIENTS
| 1/4 | lb | Ground beef |
| 1 | tb | Vegetable oil |
| 2 | lg | Egg yolks |
| 2 | tb | Chicken fat; softened |
| 2 | tb | Matzo meal; approximately |
| 1 | pn | Salt |
| 1/4 | ts | Cinnamon |
| 2 | lg | Eggs |
| 2 | c | Water |
| 10 | ts | Chicken fat |
| 1 1/4 | c | Matzo meal; approximately |
| 1 | ts | Salt; or to taste |
| 3 | qt | Salted water; rapidly boiling |
| 2 | ts | Cinnamon |
INSTRUCTIONS
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@juno.com (Lisa Montag) on Jan 5, 1998
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