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Eastern European Meatball Pot

Serves 4 to 6 Entree meat

Eastern European Meatball Pot

Eastern European Meatball Pot is a comforting staple found across the various kitchens of the region. This homey dish is often prepared for family dinners, where the focus is on simplicity and warmth rather than ceremony. Rooted in the traditions of Eastern European home cooking, it's a dish that embodies the everyday, with each cook bringing their own touch to the generous use of salt and fat.

The meatballs, made from ground beef seasoned with finely chopped onion and bound with egg and breadcrumbs, are simmered alongside ripe tomatoes. The result is a tender, juicy bite that balances savory meatiness with the slight acidity of the tomatoes. Black pepper adds a gentle heat, making each spoonful a satisfying reminder of home-cooked comfort.

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 freshly ground black pepper. Use your hands to mix everything thoroughly until the ingredients are well incorporated and the mixture feels cohesive.
  2. Shape the meat mixture into small, even-sized meatballs, about the size of a golf ball. This ensures they cook evenly. Set them aside on a plate as you form them.
  3. Heat a generous amount of oil in a large, heavy-bottomed pot over medium-high heat. Once the oil shimmers, add the meatballs in batches, ensuring not to overcrowd the pot. Brown them 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 pot and set them aside. Add the diced tomatoes to the same pot, using the juices to deglaze the pot and scrape up any browned bits from the bottom.
  5. Return the meatballs to the pot with the tomatoes. Lower the heat to medium, cover the pot, and let the meatballs braise gently. The tomatoes will break down into a sauce, and the meatballs are done when they are tender and cooked through, with the sauce thickened slightly.
  6. Taste the sauce and meatballs for seasoning, adjusting with more salt and pepper if needed. Serve the Eastern European Meatball Pot hot, accompanied by rice, crusty bread, or a fresh salad, allowing everyone to share and enjoy the meal together.
Cover of Authentic Eastern European Cuisine
From the cookbook

Authentic Eastern European Cuisine

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

Available soon on Amazon…

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