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Indian Meatball Pot 3

Serves 4 to 6 Entree meat

Indian Meatball Pot 3

Indian Meatball Pot 3 hails from the comforting domain of home kitchens, where recipes are passed down through the seasoned hands of family cooks. Traditionally crafted for intimate dinners, it is a dish that embodies the unspoken art of seasoning, with salt and spices being adjusted by instinct rather than measure. This version captures the essence of Indian home cooking, where ingredients are used generously and the joy of sharing a meal is paramount.

Expect tender meatballs that nestle in a rich, savory tomato sauce, with each bite offering a harmonious blend of beef, onion, and the subtle warmth of black pepper. The generous use of fat ensures a luxurious mouthfeel, while breadcrumbs and egg bind the flavors into a cohesive savor that delights at every turn.

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, 2 tbsp breadcrumbs, and a generous pinch of fine sea salt and black pepper. Mix thoroughly using your hands until the mixture is well combined and holds together when shaped into a ball.
  2. Shape the mixture into small meatballs, roughly the size of a walnut, ensuring they are compact to prevent them from falling apart during cooking.
  3. Heat a generous amount of oil in a deep, heavy-bottomed pan over medium-high heat. Once the oil shimmers, carefully add the meatballs in a single layer, ensuring they do not touch each other.
  4. Allow the meatballs to brown on all sides, turning them gently with a spatula. They should develop a deep, rich brown color, which indicates the Maillard reaction has occurred, enhancing flavor.
  5. Once browned, remove the meatballs from the pan and set aside. In the same pan, add 2 finely chopped tomatoes, scraping up any browned bits from the bottom of the pan to incorporate into the sauce.
  6. Reduce the heat to medium and cook the tomatoes until they break down into a thick sauce, stirring occasionally. The sauce should be slightly chunky and aromatic.
  7. Return the meatballs to the pan, nestling them into the tomato sauce. Cover the pan and let the meatballs braise gently in the sauce, turning occasionally, until they are cooked through and tender, about 15-20 minutes.
  8. Taste the sauce and adjust the seasoning with more salt and black pepper if needed. Serve the meatballs hot, accompanied by rice, bread, or a fresh salad for a complete 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…

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