Breaded meatballs in cherry tomatoes and onions sauce

For Shabbat, I'll be making the salmon teriyaki followed by meatballs and a side of rice. Since I had a pint of very ripe cherry tomatoes, I decided to make the meatballs in a fresh tomato and onion sauce. Here's what you'll need:

1 pound kosher minced meat

1/4 breadcrumbs

2 eggs

3/4 cups flour

1/4 tsp garlic powder

1/4 tsp onion powder

a dash of nutmeg

a dash of turmeric

salt & pepper to taste

2 tbsp water
1 tbsp oil

1 tbsp olive oil
1 large diced onion
1 pint cherry tomatoes
1/3 chopped parsley

oil for frying

First, in a large bowl combine the meat with the breadcrumbs, spices water and tbsp of oil and mix well with your hands, then shape them into patties and dredge them in flour then in the beaten eggs and fry them for 2 to 3 minutes till they start to brown, then the other side for another 2 minutes. Drain on a paper towel and proceed with the sauce.
In a skillet add a tbsp olive oil, then the diced onion and sweat them at a medium heat till they start to become translucent then add in the tomatoes and toss them till they start to blister. Once they have "popped" mash them with a spoon then add salt & pepper to taste, you can also add some cayenne pepper if you like it spicy then when everything starts to bubble add in the breaded meatballs, the chopped parsley and let it cook covered for 15 minutes, then uncovered for another 1 (if you see that there isn't enough liquid in the pan, add 1/5 cup or less of water). Serve with basmati rice and enjoy!