As with many Passover foods, these fall into the "edible, but only because I must" category. They came out greasy and heavy. Maybe I did something wrong, but I was hoping for something a little lighter that I could cut open and eat with tuna. These are more like balls of scrambled eggs with matzah meal mixed in. I would recommend making 6 or 8 smaller rolls and baking a little longer. They could use a little seasoning as well; maybe onion or garlic added with the eggs. Sitting in the oven helped crisp up the outsides, and they are certainly filling, but I will look for another recipe to try next Pesach.

Reviewed On: Apr. 12, 2009

As is this recipe is a great base to start with but tasted to me like it needed something. Next time, I will try replacing the tomato with a cup of salsa for some spice.

Reviewed On: Mar. 5, 2009

This is in our meal rotation because it's so yummy and reasonably easy to make. I substitute 2c salsa for the tomato sauce, and instead of covering them with taco sauce before baking, I use the leftover sauce in the pan. Delicious!

Reviewed On: Mar. 2, 2009