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American Meatball Pot

Serves 4 to 6 Entree meat

American Meatball Pot

American Meatball Pot is a staple of weeknight dinners across the country, a dish that finds its roots not in a single region but in the collective kitchen traditions of American family cooks. It's a meal that brings a sense of comfort, often found simmering on the stove when folks gather around the table after a long day. The recipe is as much about instinct as it is about ingredients, with salt judged by hand and fat used generously, reflecting the way home cooks have perfected it over time.

Expect a hearty embrace of flavors where the savory richness of ground beef meets the sweet acidity of tomatoes, all tied together with the gentle bite of onion and a whisper of pepper. The meatballs are tender, held together by a modest mix of breadcrumbs and egg, creating a dish that feels both familiar and satisfying. It's set on the table for sharing, inviting everyone to dig in and enjoy a taste of home.

Ingredients

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

Method

  1. Start by finely chopping 1 onion. In a large mixing bowl, combine 700 g ground beef, the chopped onion, 1 egg, and 2 tbsp breadcrumbs. Season the mixture generously with fine sea salt and black pepper to taste. Use your hands to mix everything together until well combined, ensuring the ingredients are evenly distributed throughout the meat.
  2. Shape the meat mixture into small, evenly-sized meatballs, about the size of a golf ball. This will ensure they cook evenly. Place them on a plate or tray as you go.
  3. Heat a large, heavy-bottomed skillet over medium-high heat and add a generous amount of oil, enough to coat the bottom of the pan. Once the oil is shimmering, carefully add the meatballs in a single layer, ensuring they are not touching each other. Allow them to brown on one side without moving them, which should take about 3-4 minutes, until they develop a deep, caramelized crust.
  4. Turn the meatballs gently using tongs or a spatula, and brown the other sides. Continue turning until all sides are well-browned and the meatballs are mostly cooked through. Remove them from the skillet and set aside on a plate.
  5. In the same skillet, add the chopped tomatoes and any juices from cutting them. Stir the tomatoes, scraping up any browned bits from the bottom of the pan, which will add flavor to the sauce. Cook until the tomatoes begin to break down and form a chunky sauce, about 5 minutes.
  6. Return the meatballs to the skillet with the tomato sauce. Lower the heat to medium and cover the skillet with a lid. Allow the meatballs to braise in the sauce for about 10 minutes, or until they are cooked through and tender. The meatballs should feel firm to the touch and the sauce should be thickened slightly.
  7. Taste the sauce and adjust the seasoning with more salt and pepper if needed. Serve the meatballs hot, alongside rice, bread, or a fresh salad, allowing everyone to help themselves at the table.
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.

Available soon on Amazon…

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