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.