Middle Eastern 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 of ground beef with a generous pinch of fine sea salt and freshly ground black pepper. Crack in 1 egg and add 2 tablespoons of breadcrumbs. Grate or finely chop 1 onion and add it to the mixture. 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. Set them aside on a plate while you prepare the cooking pan.
3. Heat a generous amount of oil in a large, heavy-bottomed skillet over medium-high heat. Once the oil is shimmering, carefully add the meatballs in a single layer, ensuring they are not overcrowded. Brown them on all sides, turning occasionally, until they develop a deep, golden-brown crust. This should take about 5-7 minutes, and the aroma should be rich and inviting.
4. While the meatballs are browning, dice 2 tomatoes. Once the meatballs are browned, add the diced tomatoes to the skillet. Stir gently to combine, allowing the tomatoes to release their juices and create a sauce. Reduce the heat to low and cover the skillet with a lid.
5. Let the meatballs braise gently in the tomato sauce for about 15-20 minutes, stirring occasionally. The meatballs should be tender and the sauce should have thickened slightly, coating the meatballs nicely. Taste the sauce and adjust the seasoning with more salt and pepper if needed.
6. Serve the meatballs hot, alongside rice, bread, or a fresh salad. The dish is ready when the meatballs are tender, the sauce is flavorful, and the kitchen is filled with the warm, inviting aroma of Middle Eastern spices.