Home Cook Together. Celebrate Life.

CaribbeanAuthentic Cuisine

Caribbean Meatball Pot 2

Serves 4 to 6 Entree meat

Caribbean Meatball Pot 2

Caribbean Meatball Pot 2 captures the essence of home-style Caribbean cooking, where measurements are guided by instinct and the table is a place for gathering. This particular version mirrors the everyday approach of the Caribbean family cook, using simple, hearty ingredients that speak to the soul of the islands. It's a dish that finds its way to the table on any day that calls for comfort and togetherness, effortlessly bridging the gap between tradition and daily life.

The flavors are robust yet straightforward, with the rich taste of ground beef harmonizing with the sweetness of onions and the freshness of tomatoes. The texture is tender, the meatballs holding together with the help of breadcrumbs and egg, seasoned just right with sea salt and black pepper. Each bite carries the warmth of home, inviting diners to savor the uncomplicated pleasure of a well-crafted meal.

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 a generous pinch of fine sea salt and a few grinds of black pepper. Crack in 1 egg and add 2 tablespoons of breadcrumbs. Mix everything together using your hands, ensuring the ingredients are evenly distributed throughout the meat. The mixture should feel cohesive and slightly sticky, which helps the meatballs hold their shape.
  2. Finely chop 1 onion and 2 tomatoes, setting them aside separately. The onion will add sweetness and depth, while the tomatoes will provide a fresh, tangy contrast to the meat.
  3. Shape the seasoned meat mixture into small balls, about the size of a golf ball. Aim for uniformity so they cook evenly. This should yield approximately 15-18 meatballs.
  4. Heat a generous splash of oil in a large, heavy-bottomed pot over medium-high heat. Once the oil shimmers, add the meatballs in batches, making sure not to overcrowd the pot. Brown them on all sides until they develop a deep, caramelized crust, which should take about 5 minutes per batch. Remove the browned meatballs and set them aside.
  5. In the same pot, add the chopped onion, stirring it in the remaining oil and meat drippings. Cook until the onion becomes translucent and slightly golden, releasing its sweet aroma.
  6. Add the chopped tomatoes to the pot with the onions. Stir and cook until the tomatoes break down and meld with the onions, forming a fragrant base sauce. This should take about 5 minutes, and the mixture should be thick and slightly chunky.
  7. Return the browned meatballs to the pot, nestling them into the onion-tomato mixture. Reduce the heat to low, cover the pot, and let the meatballs braise gently. Cook until the meatballs are tender and infused with the flavors of the sauce, which should take about 20 minutes. The meatballs should feel firm yet springy to the touch.
  8. Taste the sauce and adjust the seasoning with more salt and black pepper if needed. Serve the Caribbean Meatball Pot 2 hot, accompanied by rice, bread, or salad, inviting everyone to share in the hearty, flavorful dish.
Cover of Authentic Caribbean Cuisine
From the cookbook

Authentic Caribbean Cuisine

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

Available soon on Amazon…

Explore Caribbean cuisine