Cinnamon sugar balls
This recipe was invented for leftover cooked balls. It works best with denser, not too chickeny ones. If you are keeping kosher, make sure to mix a vegetarian ball with the yogurt sauce, or use a dairyfree yogurt. Or make new balls just for this recipe - you could even add a bit of cinnamon or sugar. I really think you should.
12 matzah balls
115g sugar, plus extra for sprinkling
2 tbsp ground cinnamon
140 – 170g natural yoghurt 2 tbsp cocoa
1 tbsp honey
Pinch of salt Chocolate shavings for garnish
Dry left over matzah balls and refrigerate overnight.
The next day, preheat oven to 180°C. Combine cinnamon and sugar in a medium bowl and roll the balls in the mixture, coating completely. If the mixture is not sticking well, we them a little.
Line a baking tray with parchment paper and put the matzah balls on the paper. Bake for 15 minutes or until crispy.
While they are baking, combine sauce ingredients.
Serve matzah balls hot with dipping sauce.
Find more of Amy’s recipes at www. whatjewwannaeat. com or in her book Sweet Noshings