Classic Kosher Meatball Marinara Pasta with Tender Beef Meatballs

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There’s nothing quite like walking into your kitchen and smelling garlic and herbs simmering away in a rich tomato sauce. This classic kosher meatball marinara pasta brings all those comforting aromas together in one satisfying dish that works for both weeknight dinners and Shabbat meals.

I’ve been making this recipe for years, and it started from my grandmother’s basic meatball technique. She always insisted on mixing the ground beef by hand, not with a spoon, because she said you could feel when the texture was just right. The key is not overworking the meat mixture, which keeps the meatballs tender instead of dense and rubbery. I add a generous amount of fresh parsley and use matzo meal instead of breadcrumbs for binding, which gives them a slightly different texture that I really love.

The Secret to Perfect Kosher Meatballs

The marinara sauce is straightforward but has a few tricks that make it special. I start by browning the meatballs first, then use the same pan for the sauce so all those flavorful bits get incorporated. Fresh basil goes in at the end because cooking it too long makes it taste bitter. The whole thing simmers together for about 20 minutes, which is just enough time to cook your pasta.

Building Flavor in Your Marinara Sauce

This pasta works beautifully for entertaining because you can make the meatballs and sauce ahead of time, then just reheat and toss with fresh pasta when your guests arrive. I like serving it with a simple green salad and some crusty bread for sopping up any extra sauce. It’s also perfect for meal prep since the leftovers taste even better the next day.

Classic Kosher Meatball Marinara Pasta with Tender Beef Meatballs - Italian-Jewish recipe
There's nothing quite like walking into your kitchen and smelling garlic and herbs simmering away in a rich tomato sauce. This classic kosher meatball marinara pasta brings all those comforting aromas together in one satisfying dish that works for both weeknight dinners and Shabbat meals. I've been making this recipe for years, and it started from my grandmother's basic meatball technique. She always insisted on mixing the ground beef by hand, not with a spoon, because she said you could feel when the texture was just right. The key is not overworking the meat mixture, which keeps the meatballs tender instead of dense and rubbery. I add a generous amount of fresh parsley and use matzo meal instead of breadcrumbs for binding, which gives them a slightly different texture that I really love. The marinara sauce is straightforward but has a few tricks that make it special. I start by browning the meatballs first, then use the same pan for the sauce so all those flavorful bits get incorporated. Fresh basil goes in at the end because cooking it too long makes it taste bitter. The whole thing simmers together for about 20 minutes, which is just enough time to cook your pasta. This pasta works beautifully for entertaining because you can make the meatballs and sauce ahead of time, then just reheat and toss with fresh pasta when your guests arrive. I like serving it with a simple green salad and some crusty bread for sopping up any extra sauce. It's also perfect for meal prep since the leftovers taste even better the next day.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: Italian, Jewish
Calories: 485
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1.5 lbs ground beef 80/20 blend works best
  • 1/2 cup matzo meal
  • 1 large egg beaten
  • 1 small onion finely diced
  • 3 cloves garlic minced
  • 1/4 cup fresh parsley chopped
  • 1 tsp kosher salt
  • 1/2 tsp black pepper freshly ground
  • 1/4 cup water
For the Marinara Sauce
  • 3 tbsp olive oil
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 1 can crushed tomatoes 28 oz
  • 1 can tomato sauce 15 oz
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • 1 tsp kosher salt
  • 1/4 tsp red pepper flakes optional
  • 2 tbsp fresh basil chopped
  • 1 tbsp sugar
For Serving
  • 1 lb pasta spaghetti or penne
  • 2 tbsp fresh parsley chopped for garnish

Method
 

Make the Meatballs
  1. In a large bowl, combine the ground beef, matzo meal, beaten egg, diced onion, minced garlic, parsley, salt, pepper, and water. Mix gently with your hands until just combined. Don't overmix or the meatballs will be tough.
  2. Roll the mixture into golf ball-sized meatballs, about 1.5 inches in diameter. You should get about 20-24 meatballs. Place them on a plate as you work.
  3. Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the meatballs in batches, turning them carefully to brown on all sides, about 6-8 minutes total. They don't need to be cooked through yet. Transfer to a plate and set aside.
Make the Marinara Sauce
  1. In the same pot (don't clean it), add the remaining tablespoon of olive oil if needed. Add the diced onion and cook until softened and translucent, about 5 minutes.
  2. Add the minced garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for 1 minute.
  3. Add the crushed tomatoes, tomato sauce, oregano, dried basil, salt, red pepper flakes (if using), and sugar. Bring to a simmer.
  4. Return the browned meatballs to the pot, nestling them into the sauce. Reduce heat to low, cover partially, and simmer for 20-25 minutes, stirring occasionally. The meatballs should be cooked through and the sauce should be thickened.
  5. Taste and adjust seasoning with salt and pepper. Stir in the fresh chopped basil during the last 2 minutes of cooking.
Cook the Pasta and Serve
  1. While the meatballs are simmering, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente.
  2. Reserve 1/2 cup of pasta cooking water before draining. Drain the pasta and return it to the pot.
  3. Add about half of the marinara sauce to the pasta and toss to combine. Add a splash of pasta water if needed to help the sauce coat the noodles.
  4. Serve the pasta in bowls topped with the remaining meatballs and sauce. Garnish with fresh chopped parsley.

Notes

The meatballs and sauce can be made up to 2 days ahead and stored in the refrigerator. Reheat gently before serving. Leftovers keep for 3-4 days in the fridge and freeze well for up to 3 months. For a richer flavor, you can add a splash of red wine to the sauce when you add the tomatoes.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 18g 23%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 75mg 25%
Sodium 820mg 36%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.
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