Bacon Matzo Ball 2

Saucy & Sassy!

Jodi Taffel Recipes Leave a Comment

OK dear readers, this one may just get me banned from ever attending another bar mitzvah. It’s a reimagining of the dish that sent me home in the final round after annihilating the competition in the 1st 2 rounds on Guy’s Grocery Games. If only I’d had some Saucy Mama products on that show, the ending might have turned out quite differently!

So here it is, my 3rd entry into the Saucy Mama 2016 World Food Championships team contest. Enjoy! And don’t forget to visit my Facebook pages or to enter my Saucy Mama giveaway of any 3 Saucy Mama products.  (Drawing Sunday May 29th)

Bacon Matzo Ball 2

Bacon Matzo Balls with Champagne Horseradish Dipping Sauce and Bacon “Faux”-viar


For Bacon Matzo Balls:

1 pound slab bacon

1 cup Saucy Mama White Balsamic & Honey Dressing

¼ cup seltzer

6 large eggs,

2 cups matzo meal

1 quart water

½ cup bacon base

10 drops red food coloring

For Champagne Horseradish Dipping Sauce:

1 bottle Saucy Mama Creamy Horseradish

1 tablespoon champagne vinegar

2 tablespoons champagne

2 tablespoons fresh horseradish, grated

For Bacon “Faux”-viar:

4 cups Grapeseed Oil

1 pound Hickory Smoked Bacon

1 tablespoon Bacon Base

1 cup Water

1 tablespoon Agar Agar

red or orange food coloring


For Bacon Matzo Balls:

Dice bacon into ¼ inch cubes and sauté until almost crisp.

Transfer bacon to a paper towel lined plate and any rendered bacon fat to a mixing bowl.

Add the Saucy Mama White Balsamic & Honey Dressing and seltzer to the bacon fat and whisk until cooled. Whisk eggs into the mixture.

Add matzo meal and crisp bacon to the bowl and mix thoroughly. *The batter should be thick enough to form into balls that hold together. If it’s too wet, add a little more matzo meal.

Cover with plastic wrap and refrigerate for 15 minutes.

In a stockpot set over medium heat, whisk the bacon base and food coloring into the water and bring to a boil.

Remove matzo ball batter from refrigerator and scoop ¼ cup into your hand. Roll between your hands until formed into a ball.

Repeat with the remaining batter.

Reduce the stock to a simmer and drop in the matzo balls. Cook covered for 30 minutes.

When done, remove with a slotted spoon and blot on a paper towel until dry.

For Champagne Horseradish Dipping Sauce:

1.Place Saucy Mama Creamy Horseradish, champagne vinegar, champagne and 1 tablespoon freshly grated horseradish in a bowl and mix thoroughly to combine. Set aside

For Bacon “Faux”-viar:

Pour one cup grapeseed oil into each of 4 bowls set over ice.

Cook Bacon in a skillet over medium heat until almost crisp. Chop roughly and transfer to a blender.

Whisk bacon base into water and boil. Add to the blender.

Blend up the ingredients, then pour into cheesecloth and squeeze all the liquid out into a bowl.

Add liquid, food coloring and agar agar to 2 saucepans and bring to a boil.

Pour liquid into the bottom of a caviar maker and cover with pipette tray. Draw liquid up into the droppers and slowly drop balls into one bowl of grapeseed oil.

Repeat the last step 3 more times.

Remove faux-viar from the oil and drop in cold water.

When ready to serve, pour faux-viar through a sieve to remove from the water and drain thoroughly.

To Serve:

1. Place a spoonful of horseradish sauce onto a plate and place 1 warm bacon matzo ball on top.

2. Sprinkle with reserved grated horseradish and about 1/2 a teaspoon of bacon faux-viar.

3. Enjoy.


Leave a Reply

Your email address will not be published. Required fields are marked *