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Indonesian Meatball Pot 3

Serves 4 to 6 Entree meat

Indonesian Meatball Pot 3

Indonesian Meatball Pot 3 comes from the heart of Indonesian home cooking, where meals are crafted with an intuitive touch and a spirit of sharing. This dish is a staple at family tables, prepared with an unmeasured hand for salt and a generous approach to fat, embodying the relaxed precision of home cooks across the country. It's the kind of dish that brings warmth and comfort to everyday dinners, a reflection of the Indonesian culinary ethos.

The meatballs themselves are tender and flavorful, with the ground beef enriched by onions and a hint of breadcrumbs. The tomatoes lend a subtle acidity that balances the richness, while the egg binds everything together into a cohesive bite. This dish is best enjoyed with loved ones, where each person can savor the communal spirit that defines Indonesian dining.

Ingredients

  • 700 gground beef
  • 1onion
  • 1egg
  • 2 tbspbreadcrumbs
  • 2tomatoes
  • to tastefine sea salt and black pepper

Method

  1. Begin by finely chopping 1 onion. In a large mixing bowl, combine the chopped onion with 700 g ground beef, 1 egg, and 2 tbsp breadcrumbs. Season the mixture with fine sea salt and black pepper to taste. Mix thoroughly using your hands until all ingredients are well incorporated, ensuring the mixture holds together when shaped.
  2. Shape the meat mixture into small, even-sized meatballs, about the size of a walnut. This ensures even cooking. 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, being careful not to overcrowd the pot.
  3. Brown the meatballs on all sides until they develop a deep, rich color. This should take a few minutes per side. The browning process not only adds flavor but also helps to seal in the juices. Remove the browned meatballs from the pot and set them aside on a plate.
  4. Dice 2 tomatoes and add them to the same pot, using the remaining oil and meat drippings to sauté. Stir occasionally, allowing the tomatoes to soften and release their juices, creating a flavorful base. This should take about 5 minutes, or until the tomatoes have broken down into a chunky sauce.
  5. Return the browned meatballs to the pot with the tomato sauce. Lower the heat to medium and cover the pot with a lid. Allow the meatballs to braise in the sauce, stirring occasionally, until they are tender and fully cooked through. The meatballs should feel firm yet springy to the touch.
  6. Taste the sauce and adjust the seasoning with additional fine sea salt and black pepper if necessary. The sauce should be well-balanced and savory, complementing the meatballs. Serve the Indonesian Meatball Pot 3 hot, accompanied by rice, bread, or a fresh salad, ready for sharing at the table.
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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