Middle Eastern Meatball Pot

Ingredients

• 700 gground beef
• 1onion
• 1egg
• 2 tbspbreadcrumbs
• 2tomatoes
• to tastefine sea salt and black pepper

Method

1. Start by finely chopping 1 onion and placing it in a large mixing bowl. Add 700 g ground beef, 1 egg, and 2 tbsp breadcrumbs to the bowl. Season generously with fine sea salt and black pepper to taste. Mix the ingredients thoroughly using your hands until the mixture is well combined and slightly sticky, which helps the meatballs hold together.
2. Shape the mixture into small, even-sized meatballs, about the size of a walnut. This should yield roughly 20-24 meatballs. Ensure they are compact and smooth to prevent them from falling apart during cooking.
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 not to overcrowd the pot. Brown them on all sides until they develop a deep, golden crust, which should take about 3-4 minutes per side. Remove the browned meatballs and set them aside on a plate.
4. Dice 2 tomatoes into small cubes and add them to the same pot, using the remaining oil and meat drippings. Cook the tomatoes over medium heat, stirring occasionally, until they break down and form a thick sauce, about 5-7 minutes. The sauce should be fragrant and slightly caramelized, picking up the flavors from the meat drippings.
5. Return the browned meatballs to the pot, nestling them into the tomato sauce. Lower the heat to a gentle simmer and cover the pot. Allow the meatballs to braise in the sauce for about 20-25 minutes, or until they are tender and fully cooked through. The sauce should be rich and slightly thickened, coating the meatballs nicely.
6. Taste the sauce and adjust the seasoning with more salt and black pepper if needed. Serve the Middle Eastern Meatball Pot hot, accompanied by rice, bread, or a fresh salad for a complete meal.