Classic Kosher Spaghetti and Meatballs with Rich Tomato Sauce

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I grew up thinking spaghetti and meatballs was strictly an Italian-American thing, but it turns out this beloved comfort food works beautifully in a kosher kitchen. The key difference? We skip the traditional Parmesan cheese mixed into the meat and sauce, which actually lets the beef flavors shine through more clearly. My grandmother always said the best meatballs start with really good ground beef, and she wasn’t wrong.

The secret to tender, flavorful meatballs lies in the breadcrumb mixture. I use matzo meal instead of regular breadcrumbs because it creates an incredibly soft texture and absorbs the egg mixture perfectly. Don’t overwork the meat when you’re mixing everything together. I learned this the hard way after making hockey pucks instead of meatballs more times than I care to admit. Gentle hands make all the difference.

Building the Perfect Kosher Meatball

For the sauce, I start with a good quality marinara base and build from there. San Marzano tomatoes really do make a noticeable difference if you can find them, but any quality canned tomatoes will work. The trick is letting everything simmer together long enough for the flavors to meld. I usually let mine go for at least 45 minutes, sometimes longer if I have the time.

Why This Spaghetti Sauce Works Every Time

This dish feeds a crowd and tastes even better the next day, which makes it perfect for Shabbat prep or when you’re hosting family. I serve it with a simple green salad and some crusty bread. The kids always ask for seconds, and honestly, so do the adults.

Classic Kosher Spaghetti and Meatballs with Rich Tomato Sauce - Italian-American recipe
I grew up thinking spaghetti and meatballs was strictly an Italian-American thing, but it turns out this beloved comfort food works beautifully in a kosher kitchen. The key difference? We skip the traditional Parmesan cheese mixed into the meat and sauce, which actually lets the beef flavors shine through more clearly. My grandmother always said the best meatballs start with really good ground beef, and she wasn't wrong. The secret to tender, flavorful meatballs lies in the breadcrumb mixture. I use matzo meal instead of regular breadcrumbs because it creates an incredibly soft texture and absorbs the egg mixture perfectly. Don't overwork the meat when you're mixing everything together. I learned this the hard way after making hockey pucks instead of meatballs more times than I care to admit. Gentle hands make all the difference. For the sauce, I start with a good quality marinara base and build from there. San Marzano tomatoes really do make a noticeable difference if you can find them, but any quality canned tomatoes will work. The trick is letting everything simmer together long enough for the flavors to meld. I usually let mine go for at least 45 minutes, sometimes longer if I have the time. This dish feeds a crowd and tastes even better the next day, which makes it perfect for Shabbat prep or when you're hosting family. I serve it with a simple green salad and some crusty bread. The kids always ask for seconds, and honestly, so do the adults.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian-American
Calories: 485
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1.5 pounds ground beef 80/20 blend works best
  • 1/2 cup matzo meal
  • 2 large eggs beaten
  • 1/4 cup water
  • 1 small onion finely diced
  • 3 cloves garlic minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 1 teaspoon dried oregano
  • 2 tablespoons fresh parsley chopped
  • 3 tablespoons olive oil for frying
For the Sauce
  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 28 ounces crushed tomatoes good quality canned
  • 14 ounces tomato sauce
  • 2 tablespoons tomato paste
  • 1/2 cup dry red wine optional
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt or to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon sugar to balance acidity
For Serving
  • 1 pound spaghetti
  • 1/4 cup fresh parsley chopped for garnish

Method
 

Prepare the Meatballs
  1. In a small bowl, combine matzo meal with water and beaten eggs. Let sit for 5 minutes until the matzo meal absorbs the liquid.
  2. In a large bowl, gently combine ground beef, the matzo meal mixture, diced onion, minced garlic, salt, pepper, oregano, and parsley. Mix just until combined - don't overwork the meat.
  3. Using your hands, form the mixture into 20-24 meatballs, each about 1.5 inches in diameter. Place on a plate as you work.
  4. Heat olive oil in a large skillet over medium-high heat. Brown the meatballs in batches, turning carefully to brown all sides, about 8-10 minutes total. They don't need to be cooked through at this point. Transfer to a plate.
Make the Sauce
  1. In the same skillet (don't clean it - those browned bits add flavor), heat olive oil over medium heat. Add diced onion and cook until softened, about 5 minutes.
  2. Add minced garlic and cook for another minute until fragrant.
  3. If using wine, add it now and let it simmer for 2 minutes to cook off the alcohol.
  4. Stir in tomato paste and cook for 1 minute, then add crushed tomatoes, tomato sauce, basil, oregano, salt, pepper, and sugar.
  5. Bring sauce to a simmer, then carefully nestle the browned meatballs back into the sauce.
  6. Reduce heat to low, cover partially, and simmer for 45 minutes, stirring occasionally. The meatballs should be cooked through and the sauce should be rich and thick.
Cook the Pasta and Serve
  1. About 15 minutes before the sauce is done, bring a large pot of salted water to boil. Cook spaghetti according to package directions until al dente.
  2. Drain pasta, reserving 1/2 cup of the cooking water.
  3. Taste sauce and adjust seasoning with salt, pepper, or a pinch more sugar if needed.
  4. Serve spaghetti topped with meatballs and sauce. Garnish with fresh chopped parsley. Add a splash of pasta water if the sauce seems too thick.

Notes

The meatballs can be made up to 2 days ahead and refrigerated in the sauce - they actually taste better after sitting overnight. This recipe freezes well for up to 3 months. When reheating, add a splash of water or broth if the sauce has thickened too much. For extra flavor, try adding a bay leaf to the sauce while it simmers (remove before serving).
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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