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Dairy
Easy
1 Hour
Diets 
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 jar Gefen Pasta Sauce (or use sugar-free pasta sauce)
4 cups of Gefen Bread Crumbs or challah crumbs
1/2 cup grated cheese
2 eggs
1/8 teaspoon black pepper
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.”
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…
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.
Photography: Henny Moskowitz. Reprinted with permission from Hamodia.
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