A twist on two traditional Jewish foods: Pulled Brisket and Matzo Ball Sliders!
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You guys. I’m so excited about today’s post! Remember how in my last matzo ball post, I discussed mash-up recipes, and how much I enjoy creating them? Well then you’re totally going to understand my excitement about today’s post: it’s basically the ultimate Jewish food mashup.
Matzo balls and brisket? Does it get more delicious? Does it get more Jewish? I didn’t think so either. These. Sliders. Are. Amazing. Let it sink in for a minute. Pulled Brisket and Matzo Ball Sliders.
When I was brainstorming creative ways to use matzo balls, I thought about how much I enjoy noshing on them as they come out of the water, so I thought to myself…who said matzo balls need to be served inside soup? The cool thing about these slider buns is that they’re basically no more work than making matzo balls. And the cool thing about Lipton Kosher’s matzo ball mix is that it takes almost all of the work out of making matzo balls. And that means that you’re just minutes away from making these adorable – and delicious – matzo ball slider buns. Just pick up a package of Lipton Kosher Matzo Ball mix in your local grocery store (or in the kosher section of many large chain groceries) and get to work. This is going to be your new favorite appetizer. Trust me on this.
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- 4 eggs
- 2 Tablespoons oil
- 1 box (two pouches) Lipton Kosher matzo ball mix
- non-stick spray
- In a large bowl, whisk together eggs and oil until JUST combined. Add matzo ball mix and mix until combined. Set aside mixture in the fridge to chill for 10-20 minutes, until firm enough to form into balls.
- Break off bits of the mixture and roll into one inch balls.
- Boil in salted, boiling water for 10 minutes. Note that the matzo balls will not be fully cooked at this point, unlike traditional matzo balls that boil until fully cooked.
- Preheat oven to 350. Line a baking sheet with parchment paper and set aside.
- Cut each partially cooked matzo ball in half, then place, cut side down, on prepared baking tray.
- Spray the tops of each matzo ball half with non-stick spray.
- Bake for 15 minutes.
- Serve with pulled brisket (recipe follows), or your favorite pulled beef, pulled chicken, or tiny burger patties.
- Boil matzo balls, then freeze. Defrost the day of serving, cut in half, then bake fresh.
You can really fill these with all kinds of things. Pulled brisket (recipe below) is amazing in these matzo ball slider buns, but you can also fill them with your favorite slider topping: pulled beef (choose your favorite), pulled chicken (again, any recipe you like!), tiny burger patties, or anything else you like. Or, because these are small, you can do a trio of sliders and do three different fillings.
- 1 large spanish onion, cut in half rings
- 1 (1½ lb) brisket - I used second cut
- salt and black pepper
- 1 cup barbecue sauce
- ½ cup red wine (I used semi-sweet)
- 1 teaspoon paprika
- ½ teaspoon dry mustard powder
- ¼ teaspoon ground ginger
- Preheat oven to 300.
- Place onion slices in a 9x13 pan and place brisket on top of it. Sprinkle salt and pepper over it. Set aside.
- In a small bowl, whisk together remaining ingredients. Pour over brisket.
- Cover pan tightly and bake for 3½ - 4 hours, until brisket is very tender.
- Use two forks to shred the brisket, then serve in matzo ball sliders. Top with coleslaw or pickles, if desired.
- This brisket freezes really well!
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Thanks guys for stopping by! I know you’re going to love this perfect holiday appetizer, but come back soon for more amazing Rosh Hashanah and holiday recipes! -Miriam
Disclosure: This post was sponsored by Lipton Kosher. All opinions are my own. This post contains affiliate links, which means that a small percentage of every purchase made through that link goes to help support this blog.