In this dish matzo balls are stuffed with chopped corned beef, dipped in eggs then coated with corn flake crumbs and fried until golden and crispy. Topped with kraut, Russian dressing and a few extra bits of corned beef these matzo balls are the perfect appetizer or side dish when entertaining. Serve them over Hanukkah or any meal you want to impress your guests!
Servings: 18 to 20 Reuben stuffed matzo balls
1 box Lipton Matzo Ball Mix
2 tablespoon vegetable oil
6 oz. corned beef
2 eggs, whisked
1 cup corn flake crumbs
Sauerkraut for serving
Russian dressing for serving
Prepare matzo balls by blending 4 eggs and 2 tablespoon vegetable oil in a large sized bowl. Add both packets of matzo ball mix and stir with fork until well combined. Refrigerate for 10 minutes. Slice corned beef into small pieces. Reserve 1/4 cup corned beef and thinly dice for garnish. Combine remaining corned beef with matzo ball mixture. Using a small cookie scooper, scoop out matzo balls and using wet hands roll mixture to form small balls. Dip balls in whisked eggs then coat in corn flake crumbs. Heat up a frying up with a small amount of canola oil and fry on all sides until browned. Flip matzo balls over so all sides are golden brown. Serve with kraut, Russian dressing and remaining diced corned beef.
Nina Safar is the blogger behind @kosherinthekitch and cookbook author of The Simply Kosher Cookbok now available on Amazon, Target and Barnes and Noble.