Korean Meatball Pot 2

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 beaten egg, and 2 tbsp breadcrumbs. Season generously with fine sea salt and freshly ground black pepper to taste. Mix thoroughly with your hands until the ingredients are well incorporated and the mixture feels slightly sticky and 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 plate and set aside.
3. Heat a generous amount of vegetable oil in a large, heavy-bottomed skillet over medium-high heat. Once the oil is shimmering, carefully add the meatballs in a single layer, ensuring not to overcrowd the pan. Cook until they are deeply browned on all sides, turning occasionally with tongs or a spatula. The meatballs should have a rich, caramelized crust.
4. While the meatballs are browning, dice 2 tomatoes into small cubes. Once the meatballs are browned, add the diced tomatoes to the skillet. Stir gently to combine, allowing the tomatoes to release their juices and create a sauce.
5. Reduce the heat to medium-low and cover the skillet with a lid. Allow the meatballs to braise in the tomato sauce, stirring occasionally, until they are cooked through and tender. The meatballs should feel firm to the touch, and the sauce should be slightly thickened and flavorful.
6. Taste the sauce and adjust the seasoning with more salt and pepper if needed. The sauce should be well-balanced and savory, complementing the richness of the meatballs.
7. Serve the Korean Meatball Pot 2 hot, accompanied by steamed rice, crusty bread, or a fresh salad. Enjoy the dish family-style, inviting everyone to share from the same pot.