These were arguably John’s favorite meatballs, and I thought they were quite good. Used this recipe for inspiration, though made several fewer stuffed ones because I only made two batches of regular matzoh ball mix.
1 medium onion, finely chopped (about 1 cup)
2 tablespoons chicken fat
1 3/4 teaspoon kosher salt, plus more to taste, divided
1 pound ground chicken
1/2 cup fresh dill, finely chopped
1/2 teaspoon freshly ground black pepper
1/4 to 1/2 cup matzo meal, as needed, plus two batches matzoh ball batter (I used the Manashevitz packaged stuff)
3 quarts chicken soup, for serving
Melt chicken fat in a medium skillet over medium-low heat. Stir in onion and 1/2 teaspoon salt. Cook, stirring frequently, until golden brown with darker browned bits, 20 to 30 minutes (I did about 20), reducing heat as necessary and adding a teaspoon of water if onions start to burn. Set aside to cool.
In a large mixing bowl combine chicken, onions, dill, eggs, pepper, and 1 teaspoon salt with your hands until mixture comes together. Add 1/4 cup matzo meal and mix with hands to combine. Continue adding matzo in tablespoon increments until you can form neat rolled balls in your hands. Do not overwork mixture.
Wet your hands with cold water and roll meatballs into 1 1/4-inch balls. Refrigerate. Make matzoh ball batter and refrigerate for 30 minutes.
If cooking meatballs plain, simmer in chicken soup until fully cooked, about 10 minutes.
If wrapping meatballs in matzo balls (which I did for about a dozen of them), wet your hands with cold water and pinch off a ping pong-ball sized portion of matzo ball batter. Press the batter into a flat pancake and place an uncooked chicken meatball inside. Pinch up the edges and roll the matzo ball in your hands until the chicken is fully contained inside matzo ball batter.
Cook matzo balls in a large pot of salted water or chicken stock at a simmer until matzo balls and chicken are fully cooked through, 30 to 40 minutes. Serve with chicken soup and garnish with fresh dill.