Eastern European Meatball Pot 2

Ingredients

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

Method

1. Begin by finely chopping 1 onion. In a large mixing bowl, combine 700 g ground beef, the chopped onion, 1 egg, and 2 tbsp breadcrumbs. Season the mixture generously with fine sea salt and black pepper, mixing thoroughly with your hands until all ingredients are evenly incorporated. This ensures that the flavors are well distributed throughout the meatballs.
2. Shape the mixture into small meatballs, about the size of a walnut, ensuring they are compact and uniform. This will help them cook evenly.
3. Heat a generous amount of oil in a large, heavy-bottomed skillet over medium-high heat. Once the oil is shimmering, add the meatballs in batches, ensuring not to overcrowd the pan. Brown them on all sides until they develop a deep, rich color, turning them gently with a spatula to avoid breaking.
4. While the meatballs are browning, dice 2 tomatoes. Once all the meatballs are browned, remove them from the skillet and set aside. In the same skillet, add the diced tomatoes, allowing them to soften and release their juices, scraping up any browned bits from the bottom of the pan for added flavor.
5. Return the meatballs to the skillet with the tomatoes. Reduce the heat to low, cover the skillet, and let the meatballs braise gently in the tomato juices. Cook until the meatballs are tender and cooked through, and the tomatoes have broken down into a sauce-like consistency.
6. Taste the sauce and adjust the seasoning with additional fine sea salt and black pepper if needed. The sauce should be savory and slightly tangy, complementing the rich flavor of the meatballs.
7. Serve the Eastern European Meatball Pot 2 hot, accompanied by rice, bread, or a fresh salad. The dish is best enjoyed shared, with the meatballs nestled in the tomato sauce, ready to be savored by all at the table.