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Chinese Meatball Pot 3

Serves 4 to 6 Entree meat

Chinese Meatball Pot 3

Chinese Meatball Pot 3 is a beloved staple in home kitchens, reflecting the unpretentious yet deeply satisfying nature of family meals. Ground beef mingles with the sweetness of onions and the earthiness of fresh tomatoes, creating a dish that is both hearty and comforting. It's often prepared when the family gathers, a meal that embodies the essence of everyday Chinese cooking with its simple yet thoughtful preparation.

The flavor is robust and warming, with the beef's richness complemented by the acidity of tomatoes and a hint of peppery warmth. The texture is tender yet substantial, offering a satisfying bite that pairs beautifully with steamed rice or a simple bowl of noodles. Each meatball is a little parcel of comfort, seasoned just right – by hand – to suit the cook's taste, making every pot a personal expression of home-cooked love.

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, 1 finely chopped onion, 1 egg, and 2 tbsp breadcrumbs. Season generously with fine sea salt and black pepper to taste. Mix the ingredients thoroughly using your hands until the mixture is uniform and slightly sticky. This ensures the meatballs hold together well during cooking.
  2. Shape the mixture into meatballs, each about the size of a golf ball. Aim for uniformity in size to ensure even cooking. Set them aside on a plate, ready for browning.
  3. Heat a generous amount of oil in a large skillet over medium-high heat. Once the oil shimmers, add the meatballs in batches, making sure not to overcrowd the pan. Brown each meatball on all sides until they develop a deep, rich color. This step adds flavor and seals in the juices.
  4. While the meatballs are browning, dice 2 tomatoes. Once all the meatballs are browned, remove them from the skillet and set aside temporarily.
  5. In the same skillet, add the diced tomatoes. Stir them around in the remaining oil and browned bits from the meatballs, cooking until the tomatoes soften and release their juices, forming a sauce. This should take about 5 minutes, and the tomatoes should appear pulpy and fragrant.
  6. Return the browned meatballs to the skillet with the tomato sauce. Lower the heat to a simmer and cover the skillet. Allow the meatballs to braise gently in the sauce for about 20 minutes, or until they are tender and fully cooked through. The sauce will thicken slightly and coat the meatballs.
  7. Taste the sauce and adjust the seasoning with more salt and black pepper if necessary. Serve the meatballs hot, accompanied by rice, bread, or a fresh salad, allowing everyone at the table to share and enjoy.
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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