Passover Baked Meatballs

The Pesach (Passover) marathon has begun!

Now that Purim is behind us, the supermarkets have started to stock Kosher for Passover meats and ingredients.  To add another element of excitement, right before Purim we were advised that a Nor’easter was due to hit the Northeast two days after Purim.

Most people ran out to stock up on food supplies, snow equipment and salt.

I stocked up on Kosher for Passover meat and staples, instead.  After all, a Nor’easter would mean that I could cook all day in my pajamas with no deliveries, meetings or other responsibilities.

I cooked eleven large roasts, 48 stuffed cabbage, 16 meat cupcakes and 80 baked meatballs. Best part was that I had the most beautiful backdrop of white snow to gaze at as I was cooking, slicing and packaging everything for the freezer.


And, I finished just in time to get the snowblower out of the garage to clear the 18 inches of snow that had fallen while I was cooking for Passover.

Sure hope that spring arrives soon!

For this Pesach cooking marathon, I tripled this recipe.   From this basic batch, I made Passover meat cupcakes and stuffed cabbage with only minor modifications.  Stay tuned for these Passover recipes, too.


2 pounds ground beef
2 eggs
1/2 cup potato starch
1/2 cup Passover crumbs
1-2 onions, grated or diced small
2-3 garlic cloves or 2 tablespoons minced or granulated garlic
1 small can of tomato sauce or paste
1 squirt of ketchup


Preheat oven to 375 degrees F.

In large mixing bowl or extra large ziploc bag, combine all ingredients, kneading until just combined.  Be careful not to overmix.

Form into meatballs about 1 inch in diameter and place on a baking sheet lined with foil or parchment paper. Bake for 25-30 minutes until meatballs are no longer pink in center. Skim meatballs off of the pan, leaving grease behind.

Cool and use with your favorite sauce recipe.


You can use any combination of ground veal, ground lamb, ground chicken and/or ground turkey.

These meatballs freeze well.  Just place in zipper freezer bags and freeze.  Add sauce after removing from freezer.  Bake frozen meatballs with sauce at 375 degrees F for at least 45 minutes.


Double or triple the meatball batter and use to make meatloaf, stuffed cabbage and meat muffins.

Mixing the meatball batter by hand is best, but if you would rather not, use a jumbo zipper bag instead.  Just place all ingredients inside bag and close zipper, releasing any air.  Knead batter from the outside of the bag.


Serve over a bed of quinoa, prepared in rice cooker with salt pepper and garlic.

Serve over a bed of raw or quickly sauteed spiralized zucchini, turnips, kohlrabi  or beets.

Serve over a bed of spaghetti squash “noodles”.  Scrub and cut spaghetti squash in half. Place cut-side down on greased foil-lined pan or on parchment-lined pan.  Bake at 400 degrees F for one hour.  Carefully remove seeds and scrape out spaghetti squash noodles with a fork.  Discard spaghetti squash skin.


Please Note:  This post contains affiliate links from Amazon, which means I earn a small commission if you click and make a purchase.


  1. Looks yum!! Can’t believe you cooked that much!! Do you have a Pesach kitchen? I’m in awe!!!

    Sent from my iPhone



    1. Thanks for finding the typo. Thanks to you, I now fixed it!

      It should say 1/2 cup Passover crumbs. You can use matzo meal or gluten-free crumbs.


  2. Wow, you are a powerhouse! To accomplish so much in one day! My friend, who is going to Israel for Pesach, asked me to ask you if you have any tips on how to pack frozen food to transport via airplane. Thanks


    1. As far as I know, raw meats are not allowed to be brought in to Israel. I therefore cook everything in advance.

      I usually pack my prepared meats in freezer zipper bags, making sure to squeeze out all air before sealing. If there is a substantial amount of liquid or if I cannot get a good seal, I double the zipper bag.

      I drain most of the gravy and sauces and if need be, I prepare fresh sauces before serving.
      I try to lay the zipper bags out on a baking sheet until they are frozen solid, so that all frozen food is as flat as possible. 2-3 days before travel, I set my freezer to the lowest setting to deep freeze the food. I freeze plastic water bottles or grape juice bottles as well. I layer 3-4 zipper bag items together with 1-2 water bottles and combine them into a heavy duty bag, just in case food defrosts and leaks.

      I pack everything in an insulated cooler or a duffle bag lined with rolls of paper towels encased in plastic on all sides for insulation. Before placing all the bags of food into the cooler or duffle bag, I line it with a heavy duty contractor bag for extra protection and tie the contractor bag tightly. If it is cold outside, I leave the duffle bag in the car until ready to leave to the airport. If it is warm outside, I pack everything very close to the time that I leave to the airport.

      I have done this for the past ten years of travel to Israel and so far, it has worked for me.

      Good luck!


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