1 pound lean ground turkey breast
1 teaspoon extra-virgin olive oil
1 small onion, chopped
1/4 cup chopped scallions, divided
2 cloves garlic, minced
2 teaspoons chili powder
3/4 teaspoons dried oregano
3/4 teaspoons ground cumin
1/2 teaspoon ground cinnamon
pinch teaspoon cayenne pepper
1/4 cup golden raisins
1/4 cup chopped pitted green olives
1 tablespoon tomato paste
1/2 cup water
freshly ground pepper
Heat a nonstick skillet over medium-high heat. Cook the ground turkey, breaking it up with a wooden spoon, until browned. Remove from the pan and set aside.
Reduce the meat to medium and add the olive oil. Cook the onions, scallions and garlic for about 3-4 minutes, until softened. Add the chili powder, oregano, cumin, cinnamon, and cayenne pepper; cook for one minute more, until fragrant.
Return the turkey to the pan along with the raisins, tomato paste and water. Bring to a boil, then reduce heat and simmer for about 10 minutes, until thickened. Season to taste with the ground pepper.
3 tablespoons vegetable or canola oil
3 tablespoons chicken broth
3/4 cup matzoh meal
1 1/2 teaspoons salt
freshly ground pepper
cinnamon, for dusting
Whisk together the eggs, oil, and chicken broth. Stir in the matzoh meal, salt, and pepper. Set the mixture in the refrigerator for at least 30 minutes.
Line a plate or baking sheet with a piece of plastic wrap, and spray with nonstick cooking spray. Scoop the matzoh ball mixture into 12 equal portions. Wet your hands and take one portion. Flatten it slightly and press in a small indentation. Place one teaspoon of the picadillo into the indentation, then carefully roll the matzoh ball mixture around the filling. Set aside on the plastic-lined sheet. Repeat with remaining matzoh balls, wetting hands between each one.
The stuffed matzoh balls may be covered and refrigerated overnight.
Preheat oven to 400ºF. Bring a large pot of salted water to a boil. Add the matzoh balls to the boiling water. Cover the pot and cook for 20-25 minutes. The matzoh balls will increase in size.
Spray a baking dish with nonstick cooking spray. Remove matzoh balls from the water with a slotted spoon and place in the dish. Spray matzoh balls with a little more coking spray, and sprinkle with cinnamon. Bake for 15-20 minutes, until lightly browned.
Servings Per Recipe: 12
Amount Per Serving
Total Fat: 5.1 g
Cholesterol: 48.2 mg
Sodium: 52.3 mg
Total Carbs: 8.1 g
Dietary Fiber: 0.4 g
Protein: 3.6 g