This is a kosher Italian-American dish that is as simple as you want it to be.
Because the meatballs are cooked in the sauce, they are very tender and delicious. There's no cheese because it is kosher. Your family will enjoy it and ask for more.
- 32-ounce jar of Ragu traditional tomato sauce.
- 2 pounds of neck and skirt chopped meat (I do not use chopped shoulder steak because this cut has very little fat in it and some fat adds to the flavor of the meatballs).
- 2 handfuls of whole wheat spaghetti (or regular white spaghetti).
- 2 eggs beaten.
- 2 tablespoons of matzoh meal.
- Garlic powder – 1 tablespoon for the meat and 1 tablespoon for the sauce.
- Frozen crushed garlic.
- Heinz Ketchup – 2 tablespoons for the meat and 2 tablespoons for the sauce.
- Oregano – 1 tablespoon for the meat and 1 tablespoon for the sauce.
- 1/2 small onion chopped or diced very small .
- 3 large mushrooms sliced very thin (optional).
- Place the chop meat in a large bowl.
- Add the eggs along with the matzoh meal, oregano, garlic powder, onions and ketchup.
- Mix all ingredients together.
- In a large pot, pour the Ragu sauce in and add oregano and garlic powder.
- Wet your hands and make 1-inch round meatballs.
- After the sauce simmers for about a minute, add the meatballs to the sauce.
- Cover and cook on a low heat for approximately one hour.
- Put onions only in the meatballs not in the sauce or with the spaghetti.
- Mix frequently. Try to remove the fat as much as you can after cooking.
- Add water to a 6-quart pot and bring to a boil.
- Add two handfuls of whole wheat or regular spaghetti to the water and simmer.
- Follow directions on the box for cooking time.
- Mix frequently so that the spaghetti does not stick together.
- When finished, put it in a colander and let cold water run over it to stop it from cooking.
- Place the spaghetti on a large serving plate and top it off with the meatballs and sauce.
- Place the cut-up mushroom (raw) on top of the meatballs. My husband loves it this way, but it is optional.
Either way this recipe is fast and delicious. I use whole wheat spaghetti because it is more nutritional but you can use any type of pasta. The photos are with whole wheat with mushrooms and regular spaghetti without the mushrooms. Your choice.