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Chinese Meatball Pot 2

Serves 4 to 6 Entree meat

Chinese Meatball Pot 2

Chinese Meatball Pot 2 draws its roots from the comforting depths of family kitchens, where tradition meets the everyday rhythms of life. This dish is a staple in home cooking, particularly cherished during casual family gatherings. It embodies a hands-on approach to seasoning, with salt and pepper adjusted by instinct and taste rather than precise measures, reflecting the intuitive nature of Chinese home cooking.

The dish is a savory symphony, where generously seasoned beef melds with the sweetness of tomatoes and the aromatic warmth of onions. Each bite offers a tender, juicy experience, enriched by the binding softness of egg and breadcrumbs. It's a dish that invites sharing, meant to be savored together at a table where stories and meals intertwine.

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 thoroughly with your hands until the ingredients are well incorporated and the mixture feels slightly sticky.
  2. Finely chop 1 onion and add it to the meat mixture. Continue to mix until the onion is evenly distributed throughout the meat. This will add moisture and flavor to the meatballs.
  3. Shape the meat mixture into small balls, about the size of a golf ball. Ensure they are compact and smooth, which will help them hold together during cooking.
  4. Heat a generous amount of oil in a large, heavy-bottomed skillet over medium-high heat. Once the oil is shimmering, carefully add the meatballs in a single layer, ensuring they do not touch. Brown the meatballs on all sides until they develop a deep, rich color. This should take about 3 to 4 minutes per side, but focus on achieving a golden-brown crust.
  5. While the meatballs are browning, dice 2 tomatoes. Once the meatballs are browned, add the tomatoes to the skillet. Stir gently, allowing the tomatoes to release their juices and create a sauce.
  6. Reduce the heat to low and cover the skillet with a lid. Let the meatballs braise in the tomato sauce for about 15 minutes, or until they are cooked through and tender. The sauce should thicken slightly and the meatballs should feel firm to the touch.
  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 for a complete meal.
Cover of Authentic Chinese Cuisine
From the cookbook

Authentic Chinese Cuisine

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

Available soon on Amazon…

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