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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 pound (450 grams) extra-lean ground beef or veal (or a combination)
1 egg
1 potato, peeled and grated
1 small onion, peeled and grated
3/4 teaspoon Haddar Salt
1/2–1 teaspoon Pereg Garlic Powder, according totaste
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 six to eight hours. Remove from heat and serve.
Food and Prop Styling by Shiri Feldman. Food Prep and Styling by Chef Suzie Gornish. Photography by Felicia Perreti.
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Can I make just the meatballs for Shabbat lunch?
Hi! I’m nervous that meatballs in a crockpot for so long may just fall apart, I wouldn’t recommend it.