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Matzo Balls, Stuffed Lithuanian (M, TNT)
Source: Louisa Vincavecius, Vilnius, Lithuania, circa 1998; posted to Russia-Georgia-Ukraine mailing list by Dr. Donald Houston
Serves: 4

Meat Filling:
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

Matzo Balls:
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

Make Meat Filling:
Heat oil in a large skillet. Sauté meat in skillet until brown. Drain and cool meat.

Combine meat with egg yolks, chicken fat, matzo meal, salt, and cinnamon. Refrigerate for 1 to 6 hours.

Make Matzo Meal Mixture:
Beat eggs well in a bowl. Add 2 cups water and 6 tsp. chicken fat, then mix well.

Add enough matzo meal and salt to make a soft mass. Refrigerate for 1 to 6 hours.

Divide matzo meal mixture into 8 balls of equal size.

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:
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."

Posted by Morton A. Goldberg, DVM

Nutritional Info Per Serving: N/A