Cheese-stuffed Matzoh Bombs

Basic matzoh balls are fluffy magical dumplings made of heaven. And matzoh meal. While there’s no law against enjoying them year-round in a steaming bowl of chicken soup (as served in delis and diners, at least in my ‘hood), they are a staple at most Passover Seders, the ceremonial meal commemorating when the Israelites were freed from slavery in ancient Egypt.

A basic recipe for matzoh balls consists of a mixture of matzoh meal, eggs, oil, and, depending upon the recipe, baking powder or seltzer. Shaped into balls, they are normally cooked by boiling in plain water.

But normal and basic can be boring.

So instead I stuffed them with cheese. Then fried ‘em.

These beauties are based on stuffed matzoh balls from Bubala Please Passover Munchies found on YouTube. Unlike other recipes where I usually give a link or biblio attribution, this is going to be the exception because the video is rude, profane and full of stereotypes. So go to YouTube and spend a few milliseconds searching for it. The recipes are kosher (at least the ones I've viewed ... Bubala Please made a few videos), and this particular one looked intriguing. There were no quantities mentioned in the video so I guestimated, giving important or relevant details that for whatever reason were omitted. The balls turned out amazingly delicious! Or maybe it was just that anything fried tastes wonderful I plan on making them all year round. At least until I use up my matzoh meal.

In case you never heard of matzoh meal, it is ground up matzohs that kinda-sorta resemble corn meal. Except made from wheat which is specially grown for Passover. What makes the wheat special is that it was guarded from the moment it was harvested until mixed with water or juice, rolled out flat and baked into matzoh.

You can start with a box of matzoh ball mix (found in the kosher section of your local supermarket, but take note: while great-tasting matzoh balls roll out perfectly into your chicken soup, for some reason the fried version tasted way too salty. So I recommend if you plan on doubling the yield, either make 'em completely from scratch (see ingredient list below), or go with the semi-homemade version, where you use the packet and add in the ingredients listed from scratch.

Plus this is something you can do with leftover matzoh meal. This is a recipe good enough to make year-round. How many other Passover dishes can you say that about?


Cheese-Stuffed Matzoh Bombs
Yield: 6-8 stuffed balls (I got 7.  You're mileage may vary)

1 mix packet from a box of matzoh ball mix, plus eggs and oil as per pkg. directions 
OR
(scratch version) 2 eggs lightly beaten, 2 Tbl. vegetable oil, 1/2 cup matzoh meal and 2 Tbl. seltzer

1/4 cup loosely packed shredded sharp cheddar cheese
1 Tbl. cottage cheese or sour cream
1 Tbl. chopped jalapenos (optional, but awesome)
2 Tbl. chopped cilantro (for garnish)

Prepare one envelope of matzoh ball mix according to package directions up to and including the part about refrigerating the mixture at least 15 minutes. Alternatively, mix together scratch ingredients, then refrigerate at least 15 minutes.

Meanwhile, combine shredded cheddar cheese, and cottage cheese ( or sour cream). Stir in the jalapeños, if using.

With hands moistened with cold water, scoop out about a golf-ball sized amount of matzoh ball mixture. Roll into a ball, then use your thumb to create a large indentation, more like a bowl.

Spoon in about a 1/2 tsp. of the cheese mixture.

Roll matzoh mixture carefully around the filling to seal. Patch with a little additional mixture if needed. Repeat until mixture is used up.

In a 2-quart saucepan, heat about an inch of oil until a tiny bit of the mixture gently dropped in bubbles. Then gently lower the matzoh balls in. Roll around until browned evenly, or just let them sit and flip around as each side browns.

Drain on a paper towel-lined dish. Transfer to a serving dish and garnish with freshly chopped cilantro and serve immediately.

Note: they can be reheated in the microwave, but will not be as crispy.