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Baked Matzo Meatballs

Instead of traditional bread crumbs, matzo meal is the secret to these juicy meatballs served atop zucchini noodles in this lower-carb recipe that’s great during Passover.

Serves 6
Ready in 40 mins
Prep time 20 mins
Cooking time 20 mins
405 calories per serving


> 1 small onion, peeled
> 3/4 cup kosher for Passover matzo meal
> 2 large eggs, lightly beaten
> 3 cloves garlic, minced
> 1 1/2 tsp dried oregano
> 1/2 tsp salt, plus more for seasoning
> 1 1/2 lbs 85% lean ground beef
> 2 tbsp olive oil, divided
> 1 pint grape tomato, halved
> 2 lbs zucchini noodles


Preheat oven to 425°F. Line a large sheet pan with parchment. Into a large bowl, use a box grater to coarsely grate the onion. To bowl, add the matzo meal, eggs, garlic, oregano, and salt. Season with pepper. Stir to combine.
To matzo meal mixture, add the beef. Gently mix until well combined. Scoop and form into 1-inch meatballs and arrange on sheet pan. Brush tops of meatballs with 1 tbsp oil.
In a medium bowl, toss the tomatoes with remaining 1 tbsp oil. Season with salt. Scatter around meatballs, reserving the bowl. Bake 20–22 min., until meatballs are browned and cooked through.
While meatballs bake, place the zucchini noodles in a large microwave-safe bowl along with ⅓ cup water. Cover with vented plastic and microwave 2–3 min., until tender but not falling apart. Drain well.
Transfer meatballs to reserved bowl. Add zucchini noodles to sheet pan and, using tongs, toss with tomatoes and any pan juices. Season with salt to taste. Divide among plates and top with meatballs to serve.


Tomatoes will vary in liquid produced during roasting. If zucchini noodles are too dry after tossing with tomatoes, add 1 tbsp olive oil.

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