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Lebanese Meatball Pot

Serves 4 to 6 Entree meat

Lebanese Meatball Pot

Lebanese Meatball Pot is a dish that finds its way to the table with a sense of generosity and warmth, often gracing the home-cooked meals of Lebanese families. It's a recipe that doesn’t demand special occasions but rather celebrates everyday moments, inviting loved ones to gather around. The home version, shared here, captures the essence of a Lebanese family cook’s touch, with each element measured by feel and experience.

As you savor this dish, expect tender meatballs, seasoned with the simplicity of salt and pepper, nestled in the comforting embrace of ripe tomatoes and sweet onions. The flavors meld together beautifully, each bite offering a taste of home, where the richness of the beef is balanced by the subtle acidity of the tomatoes, creating a satisfying and hearty meal.

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 black pepper to taste. Mix everything together using your hands until the ingredients are well incorporated and the mixture feels slightly sticky but firm.
  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 while you prepare the cooking area.
  3. Heat a generous amount of oil in a large, heavy-bottomed pot or deep skillet over medium-high heat. Once the oil shimmers, add the meatballs in batches, ensuring not to overcrowd the pot. Brown them on all sides until they develop a deep, rich color, which should take about 2-3 minutes per side. Remove the browned meatballs and set them aside on a plate.
  4. In the same pot, add 2 chopped tomatoes, allowing them to cook in the residual oil and meat juices. Stir occasionally, scraping up any browned bits from the bottom of the pot. Cook until the tomatoes break down and form a thick sauce, which should take about 5 minutes.
  5. Return the meatballs to the pot with the tomato sauce. Reduce the heat to low, cover the pot, and let the meatballs braise gently. Allow them to cook until they are tender and the flavors meld together, which you can tell when the meatballs are firm to the touch and the sauce has thickened slightly.
  6. Taste the sauce and adjust the seasoning with more salt and pepper if needed. Serve the meatball pot hot, accompanied by rice, bread, or a fresh salad for a complete meal.
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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