Home Cook Together. Celebrate Life.

LebaneseAuthentic Cuisine

Lebanese Meatball Pot 3

Serves 4 to 6 Entree meat

Lebanese Meatball Pot 3

Lebanese Meatball Pot 3 is a beloved staple at home tables across Lebanon, often prepared for casual family dinners and weekday gatherings. This dish captures the essence of Lebanese home cooking, where the hand measures salt, and the ladle is never shy with the fat. It's a dish that finds its place on the table without fanfare, simply enjoyed for its comforting familiarity.

The meatballs, made with ground beef and finely chopped onions, are tender, with a gentle binding of egg and breadcrumbs, while juicy tomatoes lend a subtle acidity. The result is a savory pot where each bite is a harmony of seasoned beef and gently stewed tomato, seasoned generously with fine sea salt and black pepper.

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 beaten egg, and 2 tbsp breadcrumbs. Season generously with fine sea salt and black pepper, mixing until the ingredients are well incorporated and the mixture is uniform in texture.
  2. Shape the meat mixture into small, even-sized meatballs, about the size of a walnut. This ensures they cook evenly and absorb flavors uniformly.
  3. Heat a generous amount of oil in a large, heavy-bottomed skillet over medium-high heat. Once the oil is shimmering, add the meatballs in batches, making sure not to overcrowd the pan. Brown them on all sides until they develop a deep, rich color, which should take about 2-3 minutes per side. This browning step is crucial for flavor.
  4. While the meatballs are browning, dice 2 tomatoes. Once the meatballs are browned, remove them from the skillet and set aside. In the same skillet, add the diced tomatoes, allowing them to cook in the remaining oil and meat juices. Stir occasionally until the tomatoes soften and release their juices, creating a fragrant sauce.
  5. Return the browned meatballs to the skillet with the tomato sauce. Reduce the heat to low, cover the skillet, and let the meatballs braise gently in the sauce. Cook until the meatballs are tender and the sauce has thickened slightly, about 15-20 minutes. The meatballs should be cooked through and the sauce should cling to them.
  6. Taste the sauce and adjust the seasoning with more salt and black pepper if needed. Serve the Lebanese Meatball Pot 3 hot, accompanied by rice, bread, or a fresh salad, allowing everyone to share and enjoy the meal together.
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…

Explore Lebanese cuisine