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Caribbean Meatball Pot

Serves 4 to 6 Entree meat

Caribbean Meatball Pot

Caribbean Meatball Pot is a staple that finds its place at the heart of everyday meals. This home-cooked version reflects the island's knack for turning humble ingredients into a comforting feast. Whether it's a weeknight dinner or a Sunday gathering, these meatballs are prepared with a generous hand and a family spirit, each cook adjusting the salt to their liking, always with a touch of personal flair.

As you take a bite, expect a tender, juicy texture from the ground beef mingling with the sweetness of onions and the freshness of tomatoes. The breadcrumbs and egg bind everything into a cohesive, flavorful bite. Each mouthful is a reminder of the Caribbean's love for bold yet simple flavors, seasoned just right to make every meal feel like home.

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 finely chopped onion, 1 egg, and 2 tablespoons of breadcrumbs. Season the mixture generously with fine sea salt and freshly ground black pepper. Use your hands to mix everything thoroughly until the ingredients are well combined and the mixture feels cohesive and slightly sticky.
  2. Shape the meat mixture into small, even-sized meatballs, about the size of a golf ball. This will ensure they cook evenly. Set them aside on a plate while you prepare the cooking pan.
  3. Heat a generous amount of oil in a large, heavy-bottomed pot over medium-high heat. Once the oil shimmers, carefully add the meatballs in batches, ensuring not to overcrowd the pot. Brown the meatballs on all sides until they develop a deep, rich color, which should take about 2-3 minutes per side. Remove them from the pot and set aside on a plate.
  4. In the same pot, add the two tomatoes, chopped into small pieces. Allow them to cook down in the meat drippings, stirring occasionally, until they start to break down and form a sauce, releasing a fragrant aroma.
  5. Return the browned meatballs to the pot with the tomato sauce. Lower the heat to a gentle simmer, cover the pot, and let the meatballs braise in the sauce. Cook until the meatballs are tender and fully cooked through, and the sauce has thickened slightly, which should take about 15-20 minutes. The meatballs should feel firm yet springy to the touch.
  6. Taste the sauce and adjust the seasoning with more salt and black pepper if necessary. Serve the Caribbean Meatball Pot hot, accompanied by rice, bread, or a fresh salad, inviting everyone to share and enjoy.
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…

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