The Always-Show-Stealing Pot: Perfect Meatballs for Shabbat

If there is one dish that always works on the Shabbat table, it is meatballs in sauce. They are easy to prepare, come out juicy, and their red sauce goes with almost any side, from rice to fresh challah. The slow cooking lets the meatballs absorb all the flavors, and the result is a homey, warm, comforting pot that the whole family loves.

Ingredients for the meatballs: 500 grams ground meat, 1 small grated onion, 1 egg, 3 tablespoons breadcrumbs, chopped parsley, salt and pepper.

For the sauce: 4 crushed tomatoes, 4 crushed garlic cloves, 2 tablespoons tomato paste, 1 teaspoon paprika, half a teaspoon cumin, 1 tablespoon sugar, salt and pepper, 2 cups water.

Preparation: Mix all the meatball ingredients and form balls. Fry lightly until golden and remove. Prepare the sauce in a pot with garlic, tomatoes and spices. Return the meatballs to the pot and cook for about 40 minutes over low heat.