Meatballs with “Spaghetti”
Print Recipe
Spaghetti and Meatballs
2 lb chopped meat
1 egg
½ onion, chopped
Salt and pepper
½ cup matza meal or potato starch
1 tbsp chopped parsley
1 clove garlic, minced
½ tsp oregano
2 8 oz cans tomato sauce
1 package Pesach noodles
In large bowl, mix first eight ingredients with ½ cup tomato sauce. Form into small balls. Put in greased baking pan and bake at 400 degrees for 20 minutes. Meanwhile, heat rest of sauce in large pot. Put cooked meatballs in sauce and simmer for 5 minutes. Cook noodles according to package direction. Drain well. Serve meatballs and sauce over noodles.
Notes: Spaghetti and Meatballs
Passover Topics
- Mechirat Chometz
- Gebrokts – Not Just a Half-Baked Idea
- Chametz Sheavar Alav haPesach: The Supermarket Controversy
- Getting to Know Your Matzah
- What Could Be Hiding in My Romaine?
- From Grapes to Kosher Wine
- A Question of Kitniyot
- Shiurim: Measures and Minimums
- What is Kitniyot?
- Which Foods are Chametz?
Preparing for Passover
- Kashering for Passover
- Pesach Dieters, Take Note: You Can Have Your Potato—and Eat It, Too!
- The Chef’s Table- Healthy Passover Pleasures
- In Search of a Stress-Free Pesach? Try Calling Your Local Pesach Organizer
- Tevilat Keilim
- Hints for Pesach Cleaning
