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Colombian Meatball Pot

Serves 4 to 6 Entree meat

Colombian Meatball Pot

Colombian Meatball Pot is a staple on home tables across Colombia, where it is lovingly prepared with ingredients that are as familiar as they are essential. This dish captures the heart of Colombian family cooking, where each cook judges the salt by hand and uses fat with a generous touch. In homes, it’s a go-to meal, served during casual family dinners or when friends drop by unexpectedly, ready to be shared and savored.

The flavors of this dish are robust yet comforting, with the ground beef and onion creating a rich base, while tomatoes add a subtle acidity that balances the warmth of black pepper. The texture is hearty, with the meatballs held together by egg and breadcrumbs, creating a satisfying bite. This is everyday Colombian cooking at its most genuine, a dish that speaks to the home more than any restaurant ever could.

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, 1 finely chopped onion, 1 egg, 2 tablespoons of breadcrumbs, and a generous pinch of fine sea salt and black pepper. Use your hands to mix everything together until the ingredients are evenly distributed and the mixture feels cohesive and slightly sticky.
  2. Shape the mixture into meatballs, each about the size of a golf ball. You should have approximately 12 to 15 meatballs. Ensure they are compact and smooth to prevent them from falling apart during cooking.
  3. Heat a large, heavy-bottomed pot over medium-high heat and add enough oil to coat the bottom. Once the oil shimmers, carefully add the meatballs in batches, ensuring they are not overcrowded. Brown them on all sides until they develop a deep, golden crust, which should take about 3 to 4 minutes per side. Remove the browned meatballs and set them aside on a plate.
  4. In the same pot, add the remaining oil if necessary, and reduce the heat to medium. Add 2 finely chopped tomatoes to the pot, using a wooden spoon to scrape up any browned bits from the bottom. Cook until the tomatoes soften and release their juices, creating a fragrant base for the sauce.
  5. Return the meatballs to the pot, nestling them into the tomato mixture. Add just enough water to cover the meatballs halfway. Bring the liquid to a gentle simmer, then cover the pot with a lid.
  6. Allow the meatballs to braise in the tomato sauce for about 20 to 25 minutes. They are done when they are tender to the touch and the sauce has thickened slightly, coating the meatballs with a glossy sheen.
  7. Taste the sauce for seasoning and adjust with more salt and black pepper if needed. Serve the Colombian Meatball Pot hot, accompanied by rice, bread, or a fresh salad, inviting everyone to share in this comforting dish.
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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