Chef Alan Kaplan’s Mini Matzah Balls Milanese

4    cups whole eggs
2    cups corn oil
5    cups matzah meal
2    tsp Passover baking powder
1    cup seltzer
    salt and pepper to taste
1    tsp fresh crushed fresh garlic
1    tsp ground fresh thyme

Matzah Balls
Combine egg and oil and whisk well.
Combine matzah meal and baking
powder; mix well.
Hand fold all ingredients
together.
Dip a 1-oz. scoop in warm
water so the matzah mixture
doesn’t stick to it.
Scoop out the mixture
to make all the balls.
Roll them to be
completely round.
Chill for one hour.
Bring salted water to boil,
toss in matzah balls, and
reduce to simmer.
Simmer 45 minutes
until they float.
Drain and set aside.
WHEN DO YOU USE
THE SELTZER,

S&P, GARLIC,
AND THYME FROM THE
INGREDIENTS LIST?
Milanese Sauce
1 head minced garlic
1 cup    diced onion
1 cup    sliced mushrooms
1 cup    extra virgin, cold pressed olive oil
3 cups    diced tomatoes
2 tsp.    chopped fresh oregano
1 tsp.    basil
In a saucepan, sauté the minced garlic, onion, and mushrooms in the olive oil.
Once onion is a little transparent,
add the diced tomatoes.
Add the oregano and basil.
Sauté at high heat 2 minutes.
Lower heat, add matzah balls.
Mix well, simmer 3 minutes.
Serve in a nice cassoulet
Serves 10

Westchester Jewish Conference

Westchester’s Jewish Community Relations Organization