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Indonesian Meatball Pot

Serves 4 to 6 Entree meat

Indonesian Meatball Pot

Indonesian Meatball Pot is a beloved staple that graces home tables across Indonesia, where it is crafted with an intuitive touch. The dish reflects the practical spirit of Indonesian home cooking, with families often gathering around a communal pot, letting the comforting aromas fill their dining spaces. This recipe captures the essence of everyday dining, where the seasoning is a personal choice and the richness of the dish is enhanced by a generous hand with ingredients.

Expect a symphony of flavors where tender meatballs, seasoned with a gentle blend of onion and breadcrumbs, meld seamlessly with the lush acidity of tomatoes. The result is a satisfying, hearty dish that invites diners to savor its warmth and depth, offering a taste of Indonesian culinary tradition at its most genuine.

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 tablespoons of breadcrumbs. Season the mixture generously with fine sea salt and freshly ground black pepper to taste. Use your hands to mix everything thoroughly until well combined and the mixture feels cohesive and slightly sticky.
  2. Shape the mixture into small meatballs, approximately the size of a golf ball. This will help them cook evenly and maintain their shape during cooking.
  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, making sure not to overcrowd the pot. Brown the meatballs on all sides until they develop a deep, rich color, which should take about 3-4 minutes per side. Remove the browned meatballs and set them aside on a plate.
  4. In the same pot, add 2 chopped tomatoes and cook them in the remaining oil and meat juices. Stir occasionally, allowing the tomatoes to soften and release their juices, creating a fragrant base for the dish. This should take about 5 minutes, and the tomatoes should begin to break down and form a sauce.
  5. Return the browned meatballs to the pot with the tomato sauce. Reduce the heat to low, cover the pot, and let the meatballs braise gently in the sauce. Stir occasionally to ensure even cooking and prevent sticking. The meatballs are done when they are tender and cooked through, and the sauce has thickened slightly, about 20-25 minutes.
  6. Taste the sauce and adjust the seasoning with more salt and black pepper if needed. The sauce should be flavorful and well-seasoned, complementing the meatballs perfectly.
  7. Serve the Indonesian Meatball Pot hot, accompanied by steamed rice, crusty bread, or a fresh salad, allowing everyone at the table to share and enjoy the dish together.
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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