Lamb Fried Matzah Balls

It's one of those recipes that came together almost by mistake. I was headed over to a buddies house for Pesach and I wanted to bring something traditional, different and special. They were serving Lamb for the Seder Meal and most likely Matzah Ball Soup. Since Seders can last a while I wanted to bring appetizers that could sustain us until the meal was served. 

I brought Homemade Matzah  which we ate a lot of during the Seder and these Fried Balls. Everyone loves Matzah and Matzah Balls so why not bring more of the same but kicked up a notch. I wish I had taken more photos but this came together at the last moment. As long as you follow the ratios of meat, eggs and matzah these babies will float after you poach them. They can be served in place of the traditional Matzah balls too….. just don't fry them. In fact if you find traditional Matzah Balls boring you will love these. I personally love Matzah Ball soup. Well truth be told I love my Matzah Ball Soup. Anyhow add what ever you want. Flavor profiles are up to you. I never make the same thing twice. I hate following recipes. 

I used two pounds of Lamb but any meat combo would work. Maybe Veal and Lamb mixed together. Chicken or Turkey? if you use Chicken or Turkey make sure to use Gribenes too. 

My suggestion is to sauté the shallots, garlic and ginger before adding to the meat mixture. Oh… you must fry in Schmaltz. I shouldn't have to tell you this but make sure to minced up the garlic and the ginger. Oy Vey!!

Add these to a food processor. Chose what ever brand  you want. If you don't like cranberries use another dried fuit. Golden raisins, peach or mango would work well too. 

Chopped Cilantro is a great addition but if you don't care for it use parsley. 

Gotta love scallions and chives. I really didn't measure either. Use as much or as little as you want. 

Everything in the bowl!!! 

 Form into balls using an ice-cream scoop. 

I used a little one. Chose your size or use your hands. You know if you are short on time make these the day before. 

Poach in salted water or stock for 45 minutes. This is the tool I used to scoop out balls. 

Scooped out and placed on large tray to cool. After they were cooled I dusted them in flour and deep fried at 375 f until golden. In this particular recipe I used Gluten free Matzah Meal and flour. Use what ever you want. 

I made several sauces to accompany these babies. I made Honey Mustard sauce, And a funky Tomato Sauce in which I used a lot of Cilantro, Mint and heavy cream. And let's not forget my Horseradish sauce. 

Basic Matzah Balls Ratios " Yiddisher Kop "

I've been asked many times for my Matzah Ball recipe and to everyones surprise I never took the time to write it down. In fact I never make it twice the same. I just know how it should look and feel between my finger tips. I can offer some basic ratios and suggestions but in the end it's about personal preference and your Halchal especially around Pesach.

Here are the Basic Ratios with some suggestions. 

How much will this make? How big are you going to make them? 2-4 Servings for the Basic Ratio. I use a 20 ml ice-cream scoop for specificity. 

 "The Ratio of ONE" 

• 1 Large Egg 
• 1 TBL Liquid 
• 1 TBL Fat
• 1/4 cup of Matzah Meal
• 1/4 TSP Salt 
• 1/4 TSP Pepper 

If you can remember these ratios the rest is easy. 

Floaters or Sinkers? If you want sinkers use the basic ratios. If you want floaters I would suggest using Seltzer for the liquid or 1/8-1/4 Tsp of Baking Powder. If you want balloons use both. If you want spongy (if that's your thing) separate the yolks from the white and whip the egg whites to stiff peaks and fold them into the mixture. Use all three techniques and the balls will float out of the pot. 

More on Liquids- If you don't use Seltzer you could use Stock or water. Again this is a preference thing. 

Fat- Use a neutral oil or Schmaltz. Yea I think you know which one I prefer. If you want to go crazy take your Gribenes, freeze and process to a fine crumb and add that to your mixture. Dang this is good stuff. 

Matzah Meal- Buy some or make your own. I've noticed sometimes that the ratios are not perfect depending on the hydration of the meal. Go by sight and feel. Heck make your own Matzah and go to town. 

Salt and Pepper- This is an estimate. Are you poaching in Stock that contains salt? Salted water? 

Forming Balls- Grease your hands.

Cooking- Poach for 40-60 minutes depending on the size of the balls. keep pot covered. Uncovering the pot will produce smaller balls. 

Other things- Add other things to the Matzah Balls. I love ground ginger and dill. Add spices and herbs. Turmeric  Corainder makes a nice additon too. Go crazy and experiment. 

The Mixture- After everything is combined it needs to rest in the refrigerator for at least 45 minutes. It has to mesh together AKA hydrate. The Matzah meal has to absorb all the moisture.