Chinese Meatball Pot

Ingredients

• 700 gground beef
• 1onion
• 1egg
• 2 tbspbreadcrumbs
• 2tomatoes
• to tastefine sea salt and black pepper

Method

1. Begin by finely chopping 1 onion and setting it aside. In a large mixing bowl, combine 700 g ground beef, the chopped onion, 1 egg, and 2 tbsp breadcrumbs. Season generously with fine sea salt and black pepper to taste, ensuring the mixture is well-blended and evenly seasoned. Use your hands to mix, as this helps incorporate the ingredients thoroughly.
2. Shape the mixture into medium-sized meatballs, about the size of a golf ball. This size ensures they cook evenly and remain juicy. Aim for uniformity in size to promote even cooking.
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 a single layer, ensuring they do not overcrowd the pot. Allow them to brown on one side, then gently turn them to brown all over. Look for a deep, golden-brown crust, which indicates they are ready for the next step.
4. While the meatballs are browning, dice 2 tomatoes. Once the meatballs are evenly browned, remove them from the pot and set aside. In the same pot, add the diced tomatoes, stirring to deglaze the pot and incorporate the flavorful brown bits from the bottom.
5. Return the meatballs to the pot with the tomatoes, ensuring they are nestled in the tomato mixture. Lower the heat to a gentle simmer, cover the pot, and allow the meatballs to braise. Cook until the meatballs are tender and the tomatoes have broken down into a rich sauce, which should take on a deep, savory aroma.
6. Taste the sauce and adjust the seasoning with additional salt and black pepper if needed. The sauce should be well-balanced, complementing the richness of the meatballs. Once satisfied with the flavor, serve the Chinese Meatball Pot hot, accompanied by rice, bread, or salad for a complete meal.