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American Meatball Pot 2

Serves 4 to 6 Entree meat

American Meatball Pot 2

American Meatball Pot 2 captures the spirit of home-cooked comfort, where the measure of salt is a matter of intuition and the richness of fat is embraced. This dish is a staple of American family dinners, lovingly prepared and served in homes across the country. It's a nod to the tradition of sharing a meal, where everyone at the table has a role in making the meal special, even if it's just in the anticipation of that first bite.

The dish offers meatballs that are tender yet robust, with a savory depth from the ground beef and a subtle sweetness from the onions and tomatoes. The breadcrumbs and egg bind everything into perfect harmony, creating a satisfying mouthful with each bite. Seasoned with a careful hand, it's a dish that relies on simplicity and balance, offering a taste that feels both familiar and comforting.

Ingredients

  • 700 gground beef
  • 1onion
  • 1egg
  • 2 tbspbreadcrumbs
  • 2tomatoes
  • to tastefine sea salt and black pepper

Method

  1. In a large mixing bowl, combine 700 g of ground beef with 1 finely chopped onion, 1 egg, and 2 tablespoons of breadcrumbs. Season generously with fine sea salt and black pepper to taste. Mix everything together using your hands until all ingredients are evenly distributed and the mixture holds together well.
  2. Shape the mixture into meatballs, about the size of a golf ball, ensuring they are compact to prevent them from falling apart during cooking. You should have approximately 12-15 meatballs.
  3. Heat a large skillet over medium-high heat and add a generous amount of oil to coat the bottom. Once the oil is shimmering, carefully add the meatballs in a single layer, ensuring they are not overcrowded. Brown the meatballs on all sides until they develop a deep, rich color, which should take about 2-3 minutes per side.
  4. While the meatballs are browning, roughly chop 2 tomatoes. Once the meatballs are browned, remove them from the skillet and set aside on a plate.
  5. In the same skillet, add the chopped tomatoes and cook over medium heat, stirring occasionally, until they start to break down and release their juices, creating a sauce base. This should take about 5 minutes, and the tomatoes should be soft and fragrant.
  6. Return the browned meatballs to the skillet with the tomato sauce. Lower the heat to medium-low, cover the skillet, and let the meatballs braise in the sauce for about 15 minutes, or until they are cooked through and tender. The meatballs should feel firm to the touch and the sauce should be thickened.
  7. Taste the sauce and adjust the seasoning with more salt and pepper if needed. Serve the meatballs hot, accompanied by rice, bread, or a fresh salad, making sure to spoon some of the tomato sauce over each serving.
Cover of Authentic American Cuisine
From the cookbook

Authentic American Cuisine

This recipe is from Authentic American Cuisine by Yassine Sbiti — the American volume in the ComidaTime International Cuisines series.

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