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Colombian Meatball Pot 2

Serves 4 to 6 Entree meat

Colombian Meatball Pot 2

Colombian Meatball Pot 2 is a cherished dish among home cooks across Colombia, embodying the essence of comfort food within the country. This version captures the spirit of family-style dining, often gracing tables during casual gatherings or as a mid-week staple. It’s a dish that reflects the intuitive nature of Colombian cooking, where ingredients are measured by feel and taste rather than precision.

What emerges from the pot is a hearty meal, with meatballs that are tender yet robust, seasoned just right with a hand's pinch of fine sea salt and a dash of black pepper. The tomatoes and onion meld into a flavorful sauce, wrapping each meatball in a comforting embrace. Serve it straight from the pot, inviting everyone to reach in and share in the warmth and simplicity of this beloved dish.

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 freshly ground black pepper. Crack in 1 egg and add 2 tbsp of breadcrumbs. Mix everything together using your hands until the ingredients are well incorporated and the mixture feels uniform and slightly sticky.
  2. Finely chop 1 onion and 2 tomatoes. Set them aside separately. These will be used to create a flavorful base for the meatballs.
  3. Shape the meat mixture into small, even-sized balls, about the size of a golf ball. This ensures they cook evenly. You should get approximately 12 to 16 meatballs from this mixture.
  4. Heat a large skillet over medium-high heat and add enough oil to generously coat the bottom. Once the oil is shimmering, carefully add the meatballs in batches, ensuring not to overcrowd the pan. Brown them on all sides until they develop a deep, rich color, which should take about 3 to 4 minutes per side.
  5. Remove the browned meatballs from the skillet and set them aside on a plate. In the same skillet, reduce the heat to medium and add the chopped onion. Sauté until the onion becomes translucent and fragrant, stirring occasionally to prevent sticking.
  6. Add the chopped tomatoes to the skillet with the onions. Cook until the tomatoes break down and form a thick sauce, about 5 minutes. Stir occasionally to combine the flavors and prevent burning.
  7. Return the meatballs to the skillet, nestling them into the tomato-onion sauce. Cover the skillet with a lid and reduce the heat to low. Allow the meatballs to braise gently in the sauce for about 15 minutes, or until they are cooked through and tender. The sauce should be thick and flavorful, clinging to the meatballs.
  8. Taste the sauce for seasoning and adjust with more salt and pepper if needed. Serve the Colombian Meatball Pot 2 hot, accompanied by rice, bread, or a fresh salad, making sure to spoon some of the rich sauce over each serving.
Cover of Authentic Colombian Cuisine
From the cookbook

Authentic Colombian Cuisine

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

Available soon on Amazon…

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