PICADILLO STUFFED MATZO BALLS
For the picadillo:
½ lb. lean ground turkey breast
½ T. extra-virgin olive oil ½ small onion, chopped 2 T. chopped scallions,
divided
1 clove garlic, minced
1 t. chili powder Scant
½ t. dried oregano Scant
½ t. ground cumin
¼ t. ground cinnamon Pinch cayenne pepper
2 T. golden raisins
2 T. chopped pitted green olives
1 T. tomato paste
½ c. water Salt and pepper For the matzo balls: 3 eggs
3 T. vegetable oil
3 T. chicken broth
¾ c. matzo meal
1½ t. salt Pepper Cinnamon, for dusting
To make the picadillo:
Spray a nonstick skillet with nonstick spray (or add
½ tablespoon oil) and heat over medium-high heat. Cook the ground turkey, breaking it up with a wooden spoon, until browned. Remove from pan and set aside.
Reduce heat to medium and add the olive oil. Cook onions, scallions and garlic for about 3 to 4 minutes, until softened. Add chili powder, oregano, cumin, cinnamon and cayenne pepper; cook for 1 minute more, until fragrant.
Return turkey to the pan along with the raisins, olives, tomato paste and water. Add salt to taste. Bring to a boil, then reduce heat and simmer for about 10 minutes, until thickened. Season to taste, if needed, with salt and pepper. Set aside to cool. This filling can be made a day or two in advance, if kept covered and refrigerated.
To make the matzo balls:
Whisk together the eggs, oil and broth. Stir in the matzo meal, salt and pepper. Chill in refrigerator for at least 30 minutes.
Line a plate or baking sheet with a piece of plastic wrap and spray with nonstick spray (or lightly brush with oil). Scoop the matzo mixture into 12 equal portions. Wet your hands and take 1 portion. Flatten it slightly and press a small indentation into the top. Place 1 teaspoon of the picadillo into the indentation, then carefully roll the matzo ball mixture around the filling. Set aside on the plastic-lined sheet. Repeat with remaining matzo balls, wetting hands between each one. The stuffed matzo balls may be covered and refrigerated overnight.
Preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Add matzo balls to the boiling water. Cover pot and cook 20 to 25 minutes. The matzo balls will increase in size.
Spray a baking dish or sheet with nonstick cooking spray. Remove matzo balls from the water with a slotted spoon and place on the dish or tray. Spray matzo balls with a little more cooking spray, and sprinkle with cinnamon. Bake 15 to 20 minutes, until lightly browned. These may be made 1 day ahead of time and reheated before serving. Makes 12 matzo balls.