Tuesday, April 24, 2012

Bacon Matza Balls

Someone asked if we ever made these, yes we did and they were delicious. Hours later my husband was like "MMMMM! those were so good!! We have to make those again, I'm still remembering that taste!"

I think the trick was using black pepper bacon



Recipe:
2 tablespoons olive oil (or bacon lard)
2 eggs
½ cup matza meal
1 tsp salt
2 tablespoons soup stock
mix, put in fridge for about an hour, form into balls and boil in water for half an hour, wrap in bacon, bake at 350 for 15-20 minutes or until bacon sizzles

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4 comments:

  1. UnknownApril 24, 2012 at 7:46 PM

    They were traiferrific.

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  2. Commenter AbbiApril 25, 2012 at 12:06 AM

    If you want to put them in soup, putting the bacon inside would probably work better. When you're rolling them, wrap the batter around a few pieces or a largish piece rolled up. Kind of like a kubbeh or meat stuffed matza ball.

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  3. still jewishMay 16, 2012 at 10:28 PM

    hmmmmm they look so good i would love to taste them

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