What do you do with leftover matzah balls? If you said roll them in cinnamon and sugar and bake them to Cinnamon Sugar Matzo Balls perfection, then we have a winner!!
I’m still in CT reveling in Seder leftovers (brisket and flourless chocolate cake, all day, every day) and letting my Bubbe take care of me. (She likes giving back massages, I like receiving them, I don’t see the problem there.)
But seriously, we had the best Seder ever (I’ll share some photos and details soon, there are a few on Instagram to hold you over. Tell me what you did!) A fun crew of family and friends (whoever had the idea to invite the local liquor store owner, brilliant.) Lots of laughs (that may have been the four glasses of wine and Manischewitz Jell-O Shots talking) and really really good food. Not just for Passover food, but for food in general.
But now there is the rest of the week, and figuring out what to eat. Honestly, we didn’t have any matzah ball soup left, but if we did I’d probably enjoy a bowl for breakfast tomorrow and then use the rest to make this epic snack. Who needs chametz? Because it’s a fact: Cinnamon Sugar Matzo Balls with Chocolate Yogurt Dipping Sauce is better than bread. (But maybe not beer…)
A reader tipped me off to cinnamon sugar matzo balls last year, and I’ve been keeping the secret to myself. Selfish, but now the secret is out. This recipe was invented for leftover cooked balls, but works best with denser, not too chickeny ones. If you are keeping kosher, make sure to mix a vegetarian ball with the yogurt sauce, or use a dairy free yogurt. Or just make some new balls just for this recipe (you could even add a bit of cinnamon or sugar). I really think you should. 
And oh that yogurt sauce. Sneakily, you can eat it all on it’s own. Or use it for dipping. Or use it for dipping, and then scrape the bottom of the bowl with your finger as to not waste any. Hypothetically speaking of course.
What’s your favorite use for Passover leftovers??
Cinnamon Sugar Matzo Balls with Chocolate Yogurt Dipping Sauce
Ingredients
- 12 matzo balls about 1 to 1 1/2 inches in diameter each
- 1/2 cup sugar plus extra for sprinkling
- 2 tablespoons ground cinnamon
- Yogurt Sauce:
- 1 5-6 oz yogurt I used Stonyfield
- 2 tablespoons cocoa
- 1 tablespoon honey
- Pinch of salt
- Chocolate shavings for garnish
Instructions
- Dry the matzo balls and refrigerate overnight. The next day, preheat oven to 350 degrees F. Combine cinnamon and sugar in a medium bowl and roll matzo balls in the mixture, coating completely. If the mixture is not sticking well, wet matzo balls a bit.
- Line a cookie sheet with parchment paper and put matzo balls on the paper. Bake for 15 minutes or until crispy.
- While the matzo balls are baking, combine yogurt sauce ingredients. Serve matzo balls hot with dipping sauce!
11 Comments
The irony is that the ad for this is a Porkapenswisscuit by Triscuit. They must not know your audience.
Are these leftover matzo balls ones that have not yet been placed in soup? I can’t tell because it seems like ones that were already in soup would have the soupy savory flavors but you said to dry them out which suggests they are soupy.
The recipe was made as a new use for leftover matzah balls, but it works best on dense ones cooked in water (not too chickeny). Or, if you just want to make these matzah balls separately, you can make them without savory flavors, or even add cinnamon, etc!
Never in my life have there been leftover matzoh balls.
Ha! Well then you an make some special for this recipe!
This recipe does not specify what type of yogurt – plain, Greek, vanilla? Can you help out?
I used Stonyfield Plain 0% Greek, like in the photo, but anything works!
You could do any other fun dipping sauce too.
Guessing we should shy away from the box mix for these. 😉
I’m going to try freezing them and serving them at a Sisterhood Sip’n’Schmooze next week. I followed a recipe from this page, cooking the Matzah balls in salted water. They are vegetarian at this point
Awesome!