Recipe by Tamar Ansh

Bread Crumb Footballs in Sauce

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Dairy Dairy
Easy Easy
4 Servings

I know we’ve done this topic before, and I thought that I’d covered all the bases. But when I put out a survey among all my challah readers, I was pleasantly surprised to find there are still more ideas for this burning question of…   What should I do with all my challah leftovers?   Here’s a really nifty idea from my reader A.R. in the States. I can see all sorts of possibilities for this one, but since it is Erev Pesach, I won’t drive you batty with too many chametzdik cooking ideas right now…



  • 1 tablespoon oil

  • 1-2 onions


  • 1/8 teaspoon black pepper


For the Sauce


Dice 1-2 onions. Sauté in about 1 tablespoon oil until lightly browned.


Add contents of one jar of ready-made pasta sauce. Let simmer on a low flame as you prepare your “footballs.”

For the Sauce

Here’s a shortcut for this one, because we are all short on time right now. We can try out some fancier sauces some other time…

For the Footballs


Place all ingredients in a bowl and mix. Mixture should be mushy enough to form into little balls. If it is too wet, add more bread crumbs; if too dry, add another egg.


Form small “footballs” out of this mix with moistened hands and gently drop into simmering sauce.


Cook on a low flame for 35–40 minutes and serve over pasta.


Prepare a plate of sliced veggies while they are cooking and you have a nice, easy meal.


I’m sure most people know this, but it bears repeating. If you want to reuse your leftover challah for milchig or pareve meals, you have to know its status. Was the challah warmed up on your fleishig blech or pots, or was it on the table with fleishigs? Personally, I only keep challah slices that I know are completely pareve. Then, when I take them out of the freezer, I know that I can do whatever I’d like with them.


Photography: Henny Moskowitz.   Reprinted with permission from Hamodia.

Bread Crumb Footballs in Sauce

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