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Indonesian Meatball Pot 2

Serves 4 to 6 Entree meat

Indonesian Meatball Pot 2

Indonesian Meatball Pot 2 brings the warmth of the archipelago's home kitchens to your table. This dish is a staple at family gatherings, where the meals are as much about the sharing as the flavors. Crafted with care, it represents the authentic way Indonesian cooks prepare their meatballs—generous with seasoning and always ready to feed a crowd. This is the home version, penned down as it’s been passed through generations, with each cook lending their personal touch.

Expect each bite to be a harmonious blend of tender beef, the sweetness of softened onions, and the tang of ripe tomatoes. The texture is both satisfying and comforting, with the breadcrumbs binding the flavors together. There's no need for elaborate sides; this dish stands robustly on its own, ready to be enjoyed with nothing more than good company and perhaps a bowl of steamed rice.

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 a generous pinch of fine sea salt and freshly ground black pepper. Mix in 1 finely chopped onion, 1 beaten egg, and 2 tablespoons of breadcrumbs. Use your hands to mix everything thoroughly until the mixture is uniform and holds together well.
  2. Shape the meat mixture into small balls, about the size of a walnut. Ensure they are compact and smooth to help them hold their shape during cooking.
  3. Heat a generous amount of oil in a large skillet over medium-high heat. Once the oil is shimmering, add the meatballs in batches, making sure not to overcrowd the pan. Brown the meatballs on all sides until they develop a deep, rich color. This should take about 5-7 minutes per batch. Remove the browned meatballs and set them aside.
  4. In the same skillet, add 2 chopped tomatoes. Cook them over medium heat until they break down and form a thick sauce, stirring occasionally to prevent sticking. The tomatoes should lose their raw aroma and become fragrant and slightly caramelized.
  5. Return the browned meatballs to the skillet with the tomato sauce. Lower the heat to a gentle simmer and cover the pan. Allow the meatballs to braise in the sauce for about 20 minutes, stirring occasionally, until they are tender and the sauce has thickened slightly.
  6. Taste the sauce and adjust the seasoning with more salt and pepper if needed. The sauce should be flavorful and slightly tangy from the tomatoes.
  7. Serve the Indonesian Meatball Pot 2 hot, accompanied by steamed rice, crusty bread, or a fresh salad for a complete meal.
Cover of Authentic Indonesian Cuisine
From the cookbook

Authentic Indonesian Cuisine

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

Available soon on Amazon…

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