Middle Eastern 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 egg, 2 tbsp breadcrumbs, and a generous pinch of fine sea salt and black pepper. Use your hands to mix everything thoroughly until the mixture is uniform and holds together well. This ensures the meatballs will be flavorful and cohesive.
2. Shape the mixture into small, even-sized meatballs, about the size of a walnut, to ensure they cook evenly. Set them aside on a plate while you prepare the cooking pot.
3. Heat a generous amount of oil in a large, heavy-bottomed pot over medium-high heat. Once the oil is shimmering, add the meatballs in batches, ensuring they are not overcrowded. Brown them on all sides until they develop a deep, rich color, which should take about 3-4 minutes per side. This step locks in the juices and adds a savory crust.
4. Once all the meatballs are browned, remove them from the pot and set aside. In the same pot, add the 2 chopped tomatoes. Stir and cook until the tomatoes soften and release their juices, creating a fragrant base for the meatballs.
5. Return the meatballs to the pot with the tomatoes. Lower the heat to medium-low, cover the pot, and let the meatballs braise in the tomato juices for about 15-20 minutes. The meatballs are done when they are tender and have absorbed the flavors of the tomatoes, with a slight give when pressed with a spoon.
6. Taste a small piece of the meatball and adjust the seasoning with more fine sea salt and black pepper if necessary. The flavors should be balanced, with the meatballs tasting rich and savory.
7. Serve the Middle Eastern Meatball Pot 2 hot, accompanied by rice, bread, or a fresh salad. This dish is meant to be shared, embodying the communal spirit of Middle Eastern dining.