Korean Meatball Pot 3

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, a pinch of fine sea salt, and a generous amount of black pepper. Crack in 1 egg and add 2 tbsp breadcrumbs. Mix thoroughly with your hands until the ingredients are evenly combined and the mixture is slightly sticky to the touch.
2. Peel and finely chop 1 onion. Add the chopped onion to the meat mixture, ensuring it is evenly distributed. This will add moisture and flavor to the meatballs.
3. Shape the meat mixture into small balls, about the size of a golf ball. This size ensures they cook evenly and are easy to handle.
4. Heat a large frying pan over medium-high heat and add a generous amount of oil to coat the bottom. Once the oil is shimmering, place the meatballs in the pan, leaving space between each one. Brown the meatballs on all sides, turning them gently with tongs. Look for a deep brown crust to form, which will enhance the flavor.
5. While the meatballs are browning, chop 2 tomatoes into small cubes. Once the meatballs are browned, add the chopped tomatoes to the pan. Stir gently to combine, allowing the tomatoes to release their juices and create a sauce.
6. Reduce the heat to medium-low and cover the pan with a lid. Let the meatballs braise in the tomato sauce for about 10 minutes, stirring occasionally. The meatballs are done when they are firm to the touch and the tomato sauce has thickened slightly.
7. Taste the sauce and adjust the seasoning with more salt and pepper if needed. Serve the Korean Meatball Pot 3 hot, accompanied by rice, bread, or a fresh salad for a complete meal.