Filipino Meatball Pot

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 the mixture 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 slightly sticky.
2. Shape the mixture into meatballs, about the size of a golf ball. Aim for uniformity in size to ensure even cooking. Set the formed meatballs aside on a plate.
3. Heat a generous amount of oil in a large, heavy-bottomed pot over medium-high heat. Once the oil is shimmering, add the meatballs in batches, ensuring not to overcrowd the pot. Brown the meatballs on all sides until they develop a deep, rich color, which should take about 2-3 minutes per side. Remove the browned meatballs and set them aside on a clean plate.
4. In the same pot, reduce the heat to medium and add the chopped tomatoes. Cook them until they soften and release their juices, scraping up any browned bits from the bottom of the pot. This will add depth to the flavor of the dish.
5. Return the browned meatballs to the pot with the tomatoes. Add a splash of water to create a bit of steam, which will help in cooking the meatballs through. Cover the pot and let the meatballs braise gently for about 15 minutes, stirring occasionally, until they are cooked through and tender.
6. Taste the sauce and adjust the seasoning with more fine sea salt and black pepper if needed. The meatballs should be juicy and the sauce should have a balanced flavor, not too salty but with a hint of the beef's richness.
7. Serve the Filipino Meatball Pot hot, accompanied by steamed rice, crusty bread, or a fresh salad. This dish is meant to be shared, embodying the spirit of a Filipino home-cooked meal.