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Filipino Meatball Pot 2

Serves 4 to 6 Entree meat

Filipino Meatball Pot 2

Filipino Meatball Pot 2 is a beloved staple at home tables across the Philippines, where it is often prepared for casual family meals. This dish captures the essence of Filipino home cooking by emphasizing intuition over precision, with salt measured by the pinch and fat embraced for its flavor-enhancing qualities. It's a dish that thrives on the comfort of familiarity, and it's passed down through generations not through exact recipes, but by feel and taste.

Expect each bite to offer a juicy, savory blend of seasoned ground beef, perfectly balanced with the gentle sweetness of sautéed onions and tomatoes. The breadcrumbs lend a tender texture, while the egg binds everything into hearty meatballs that are both satisfying and comforting. This dish is best enjoyed when shared, evoking the warmth and generosity of the Filipino dining experience.

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 tablespoons of breadcrumbs. Season the mixture generously with fine sea salt and black pepper to taste. Use your hands to mix everything thoroughly until all ingredients are well incorporated and the mixture feels slightly sticky.
  2. Shape the mixture into small meatballs, about the size of a golf ball. This should yield approximately 15-18 meatballs. Ensure each meatball is compact and smooth to prevent them from falling apart during cooking.
  3. Heat a generous amount of oil in a large, heavy-bottomed skillet over medium-high heat. Once the oil is shimmering, carefully add the meatballs in batches, ensuring not to overcrowd the pan. Brown the meatballs on all sides until they develop a deep, golden crust, about 3-4 minutes per side. Remove the browned meatballs and set them aside on a plate.
  4. In the same skillet, add the 2 chopped tomatoes, allowing them to cook in the remaining oil and meat drippings. Stir occasionally, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Cook until the tomatoes soften and release their juices, creating a fragrant base for the sauce.
  5. Return the browned meatballs to the skillet with the tomato mixture. Reduce the heat to low, cover the skillet, and let the meatballs braise gently in the tomato sauce. Cook until the meatballs are tender and cooked through, about 15-20 minutes. The sauce should thicken slightly and cling to the meatballs.
  6. Taste the sauce and adjust the seasoning with additional fine sea salt and black pepper if necessary. The sauce should be rich and savory, complementing the meatballs perfectly.
  7. Serve the Filipino Meatball Pot 2 hot, accompanied by steamed rice, crusty bread, or a fresh salad. The dish is best enjoyed when shared with family and friends around the table.
Cover of Authentic Filipino Cuisine
From the cookbook

Authentic Filipino Cuisine

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

Available soon on Amazon…

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