ITALIAN MATZO BALLS

Preheat oven to 350 degrees. Set aside 1 pint of spaghetti sauce and 1 – 2 cups shredded Italian cheese or mozzarella.

Mix:
1 egg, scrambled
1 medium potato (steamed or boiled, cooled, peeled and mashed) (or 1/2 cup mashed potatoes)
½ cup cottage cheese or ricotta
½ cup parmesan or Romano cheese
½ cup baking mix (like Bisquick or Jiffy)
½ cup Italian style bread crumbs (or regular bread crumbs & 1 teaspoon Italian herbs)
1 teaspoon oregano

Set mixture aside for ten minutes. Meanwhile, fill a three quart (or larger) sauce pan half full of water. Add salt to taste, and 1 tablespoon of salad oil. Cover and bring to boil.

Form dough mixture into 1 inch balls. Roll in flour and shake excess flour from balls. Place all the balls in the boiling water (carefully – don’t burn yourself).

While Matzo balls are cooking, spread the spaghetti sauce in a 13” x 9” casserole.

Stir matzo balls occasionally and cook until balls just begin to fall apart (when a little dough is in the water). Remove balls from water with a slotted spoon and place on the spaghetti sauce. Coat the balls with sauce by rolling them in the baking pan. Place baking pan in oven and bake for 45 minutes. Remove from oven and coat with shredded cheese.