Brasileiro Meatball Pot 2

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 ground beef with a generous pinch of fine sea salt and freshly ground black pepper. Crack in 1 egg and add 2 tablespoons of breadcrumbs. Finely chop 1 onion and add it to the mixture. Use your hands to mix everything thoroughly until the ingredients are well incorporated and the mixture feels slightly sticky but firm.
2. Shape the meat mixture into small, even-sized meatballs, about the size of a golf ball. This ensures they cook evenly. Place them on a plate and set aside while you prepare the other ingredients.
3. Dice 2 tomatoes and set them aside. Heat a large, heavy-bottomed pot over medium-high heat and add a generous amount of oil, enough to coat the bottom of the pot. Once the oil is shimmering, add the meatballs in batches, making sure not to overcrowd the pot.
4. Brown the meatballs on all sides, turning them gently with a spatula. Look for a deep brown crust to form, which adds flavor and texture. Once browned, remove the meatballs from the pot and set them aside on a clean plate.
5. In the same pot, add the diced tomatoes. Cook them over medium heat, stirring occasionally, until they break down and release their juices, creating a thick sauce. This should take a few minutes, and you'll notice the tomatoes becoming soft and fragrant.
6. Return the browned meatballs to the pot with the tomato sauce. Stir gently to coat the meatballs in the sauce. Cover the pot and reduce the heat to low, allowing the meatballs to braise in the sauce. Cook until the meatballs are tender and cooked through, with the sauce thickened and clinging to the meatballs.
7. Taste the sauce and adjust the seasoning with more fine sea salt and black pepper if needed. Serve the Brasileiro Meatball Pot 2 hot, accompanied by rice, bread, or a fresh salad, encouraging everyone to share and enjoy together.