Food and Prop Styling by Shiri Feldman
Food Prep and Styling by Chef Suzie Gornish
Photography by Felicia Perretti

Ever since I first tasted my mother-in-law’s meatballs, I can’t make them any other way! Add a Crock-Pot for your cooking method and you’ve got the tastiest, softest meatballs to enhance your Shabbos-seudah fare!

YIELDS APPROXIMATELY 14 MEATBALLS

• 1 lb (450 g) extra-lean ground beef or veal (or a combination)
• 1 egg
• 1 potato, peeled and grated
• 1 small onion, peeled and grated
• ¾ tsp salt
• ½–1 tsp garlic powder, according to taste

Combine all ingredients in a large mixing bowl. With wet hands, form walnut-sized balls and set aside in a pan. Keep balls refrigerated until one hour before Shabbos. Place meatballs gently into simmering cholent, adding water to your slow cooker so that the meatballs are immersed in the liquid.

If you aren’t making this for Shabbos and would like to make Crock-Pot meatballs on their own, do as follows: Dice an onion and place on the bottom of a slow cooker, along with a bit of oil. Turn the slow cooker to low setting. Place meatballs over diced onion and add water to cover at least half of each ball. Drizzle with ketchup and sprinkle generously with salt and pepper. Cover slow cooker and cook on low for 6–8 hours. Remove from heat and serve.

Note: For each pound of meat, use one egg and one small potato. This recipe can easily be doubled.

(Originally featured in Family Table, Issue 840)