Ingredients (serves 3–4)
For the meatballs:
- 500 grams ground beef
- 1 small onion, grated and squeezed of liquid
- ¼ cup finely chopped parsley
- ½ cup breadcrumbs
- 1 egg
- 1 teaspoon baharat (or cumin)
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the tomato sauce:
- 1 chopped onion
- 2 cloves garlic, crushed
- 1 can (400 grams) crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup boiling water
- 1 teaspoon sweet paprika
- 1 teaspoon sugar
- Salt and pepper to taste
Preparation
In a large bowl, mix together all the meatball ingredients: the ground beef, grated and squeezed onion, parsley, breadcrumbs, egg, and spices. Mix thoroughly until you have a completely uniform mixture. Form into balls the size of a ping-pong ball and set aside.
In a wide, deep skillet (or shallow pot), heat a tablespoon of oil and sauté the chopped onion for about 5 minutes until golden and softened. Add the crushed garlic and sauté another minute, stirring.
Add to the pot the crushed tomatoes, tomato paste, paprika, sugar, salt, pepper, and boiling water. Mix well and bring the sauce to a boil.
When the sauce is boiling, carefully place the meatballs into the sauce. Cover the pot, lower the heat to medium-low, and cook for about 20–25 minutes. During cooking, it's recommended to occasionally spoon sauce over the meatballs so they absorb the flavors from all sides.
After cooking, the meatballs should be tender and juicy, and the sauce rich and concentrated. Serve hot alongside pasta, rice, mashed potatoes, or couscous, and especially with plenty of challah for dipping in the sauce.
Tips for success
Squeezing the grated onion of its liquid is a critical step: it prevents the meatballs from being too wet and ensures they hold their shape during cooking. You can use a fine grater for the onion.
The sugar in the sauce isn't meant to sweeten it, but to balance the natural acidity of the tomatoes. If you're using fresh tomatoes instead of canned, you may need to add a bit more sugar.
If you like especially rich sauce, you can add another tablespoon of tomato paste or cook the sauce a few more minutes uncovered at the end, so it reduces and thickens.
This dish is also suitable for advance preparation: you can make it Friday morning and reheat it before Shabbos. The meatballs even improve after standing in the sauce for a few hours.
