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Lebanese Meatball Pot 2

Serves 4 to 6 Entree meat

Lebanese Meatball Pot 2

Lebanese Meatball Pot 2 is a quintessential home-cooked dish, emerging from the everyday kitchens of Lebanon. It reflects the generous spirit of Lebanese culinary tradition, where family recipes are handed down through generations, each cook adding their own touch. This version captures the essence of how meatballs are lovingly prepared in Lebanese households, with an intuitive approach to seasoning and an emphasis on sharing.

Expect each bite to be a delightful blend of tender beef, subtly sweet onion, and the umami of ripe tomatoes. The meatballs are bound together with egg and breadcrumbs, creating a satisfying texture that pairs beautifully with the fresh, vibrant flavors of the ingredients. Serve it as a central dish for a comforting meal, inviting everyone to savor its simple, yet rich taste.

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 with 1 finely chopped onion, 1 egg, and 2 tablespoons of breadcrumbs. Season generously with fine sea salt and freshly ground black pepper. Use your hands to mix everything thoroughly until the ingredients are well incorporated and the mixture feels slightly sticky.
  2. Shape the meat mixture into small, even-sized meatballs, about the size of a walnut. This ensures they cook evenly. Place them on a tray or plate as you form them, ready for browning.
  3. Heat a generous amount of oil in a large, heavy-bottomed skillet over medium-high heat. Once the oil shimmers, add the meatballs in batches, ensuring not to overcrowd the pan. Brown them on all sides until they develop a deep, rich color, which should take about 3-4 minutes per side. Remove them from the pan and set aside.
  4. While the meatballs rest, dice 2 tomatoes into small cubes. In the same skillet, add the tomatoes to the remaining oil and browned bits from the meatballs. Cook the tomatoes over medium heat, stirring occasionally, until they soften and release their juices, forming a sauce.
  5. Return the browned meatballs to the skillet with the tomato sauce. Lower the heat to a gentle simmer, cover the skillet, and allow the meatballs to braise in the sauce for about 15-20 minutes. The meatballs should be tender and the sauce slightly thickened, with a rich aroma.
  6. Taste the sauce and adjust the seasoning with more salt and pepper if needed. The flavors should be balanced, with the meatballs absorbing the savory tomato sauce.
  7. Serve the Lebanese Meatball Pot 2 hot, accompanied by rice, fresh bread, or a crisp salad, allowing everyone at the table to share and enjoy this comforting dish.
Cover of Authentic Lebanese Cuisine
From the cookbook

Authentic Lebanese Cuisine

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

Available soon on Amazon…

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