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Japanese Meatball Pot 2

Serves 4 to 6 Entree meat

Japanese Meatball Pot 2

Japanese Meatball Pot 2 is a comforting home-style dish that captures the essence of Japanese family cooking. It's a staple on the dinner table, especially during colder months when a warming meal is most appreciated. This version reflects the traditional approach, where each element is seasoned intuitively rather than measured precisely, allowing for a personal touch that varies from household to household.

The dish is rich and satisfying, with tender beef meatballs absorbing the savory sweetness of onions and tomatoes. The generous use of fat ensures a luscious texture, while the subtle hint of black pepper adds depth to each bite. It's a meal meant to be shared, inviting everyone to enjoy its homely warmth and hearty flavors together.

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 700 g ground beef, the chopped onion, 1 egg, and 2 tbsp breadcrumbs. Season the mixture generously with fine sea salt and black pepper. Mix thoroughly with your hands until all ingredients are evenly incorporated and the mixture feels cohesive.
  2. Shape the meat mixture into small, even-sized meatballs, about the size of a golf ball. This ensures they cook evenly. Place them on a tray or plate, ready for browning.
  3. Heat a large, heavy-bottomed skillet over medium-high heat and add a generous amount of oil to coat the bottom. Once the oil is shimmering, add the meatballs in a single layer, leaving space between each one. Allow them to brown deeply on one side before turning, about 3-4 minutes per side, until all sides are evenly browned and a rich, caramelized crust forms.
  4. While the meatballs are browning, dice 2 tomatoes into small cubes. Once the meatballs are browned, remove them from the skillet and set aside on a plate.
  5. In the same skillet, add the diced tomatoes. Stir them around in the remaining oil and meat drippings, scraping up any browned bits from the bottom of the pan. Cook until the tomatoes soften and release their juices, creating a fragrant base sauce.
  6. Return the browned meatballs to the skillet with the tomatoes. Lower the heat to a gentle simmer, cover the skillet with a lid, and let the meatballs braise in the tomato sauce. Cook until the meatballs are tender and fully cooked through, about 10-15 minutes, turning them occasionally to ensure even cooking.
  7. Taste the sauce and meatballs for seasoning, adding more fine sea salt and black pepper if necessary. The sauce should be rich and flavorful, complementing the savory meatballs.
  8. Serve the Japanese Meatball Pot 2 family-style, accompanied by steamed rice, crusty bread, or a fresh salad, allowing everyone at the table to share and enjoy.
Cover of Authentic Japanese Cuisine
From the cookbook

Authentic Japanese Cuisine

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

Available soon on Amazon…

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