Home Cook Together. Celebrate Life.

IndianAuthentic Cuisine

Indian Meatball Pot 2

Serves 4 to 6 Entree meat

Indian Meatball Pot 2

In Indian households, the comforting aroma of simmering meatball pots often signals the arrival of a cherished weekend meal. This dish, an unassuming yet deeply satisfying centerpiece, is crafted with care, reflecting the culinary instincts honed over generations. It is not uncommon to see families gathered around the table on a leisurely Sunday afternoon, ready to share stories and laughter as they savor each flavorful bite.

Expect tender meatballs infused with the warmth of black pepper and a hint of sweetness from ripe tomatoes, harmoniously balanced by the subtle crunch of breadcrumbs. The broth is rich yet simple, allowing the natural flavors of the beef and onion to shine through. Serve this dish with warm naan or fluffy rice, letting the savory juices soak into each bite.

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 with 1 finely chopped onion, 1 beaten egg, and 2 tablespoons of breadcrumbs. Season generously with fine sea salt and freshly ground black pepper to taste. Mix thoroughly using your hands until all ingredients are well incorporated and the mixture feels slightly sticky.
  2. Shape the mixture into small, even-sized meatballs, about the size of a walnut. This ensures they cook evenly. Place them on a plate, ready for browning.
  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 a single layer, making sure not to overcrowd the pan. Brown the meatballs on all sides, turning them gently with a spatula or tongs. They should develop a deep, rich color and a slightly crisp exterior.
  4. While the meatballs are browning, finely chop 2 tomatoes. Once the meatballs are browned, remove them from the skillet and set aside on a plate. In the same skillet, add the chopped tomatoes, stirring occasionally. Cook until the tomatoes soften and release their juices, creating a fragrant base.
  5. Return the meatballs to the skillet with the tomato mixture. Reduce the heat to low, cover the skillet with a lid, and allow the meatballs to braise gently in the tomato sauce. Cook until the meatballs are tender and cooked through, and the sauce has thickened slightly, coating the meatballs nicely.
  6. Taste the sauce and adjust the seasoning with more salt and pepper if needed. Serve the Indian Meatball Pot 2 hot, accompanied by rice, bread, or a fresh salad, allowing everyone at the table to share in the meal.
Cover of Authentic Indian Cuisine
From the cookbook

Authentic Indian Cuisine

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

Available soon on Amazon…

Explore Indian cuisine