Delicious. Tangy and sweet and very zippy! I reduced the Tabasco by half so there would be a higher chance that my kids would eat it. I made it the night before, and then used it on beef ribs in the crock pot. Wonderful flavor! The ribs are gone, but I've been eating the leftover sauce on rice all week. I'll make this again any time I need a bbq sauce and have time to let it sit all night.

Reviewed On: Jun. 28, 2010

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