Pakistani 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 with a generous pinch of fine sea salt and freshly ground black pepper. Crack in 1 egg and add 2 tablespoons of breadcrumbs. Mix everything thoroughly with your hands until the mixture is homogenous and the breadcrumbs are evenly distributed, which will help bind the meatballs.
2. Peel and finely chop 1 onion. Add it to the meat mixture and mix again until the onion is well incorporated. Shape the mixture into small meatballs, about the size of a walnut, ensuring they are compact so they hold together during cooking.
3. Heat a generous amount of oil in a large, heavy-bottomed pot over medium-high heat. Once the oil is shimmering, carefully add the meatballs in batches, ensuring not to overcrowd the pot. Brown the meatballs on all sides, turning them gently with a spatula, until they develop a deep, rich color. This should take about 5-7 minutes per batch, and the aroma will become savory and inviting.
4. While the meatballs are browning, dice 2 tomatoes. Once all the meatballs are browned, remove them from the pot and set aside. In the same pot, add the diced tomatoes, scraping up any browned bits from the bottom to incorporate into the sauce. Cook the tomatoes until they break down into a thick sauce, which should take about 5 minutes.
5. Return the browned meatballs to the pot with the tomato sauce. Stir gently to coat the meatballs in the sauce. Cover the pot and reduce the heat to low, allowing the meatballs to braise in the sauce for about 20 minutes. The meatballs are done when they are tender to the touch and the sauce has thickened slightly, clinging to the meatballs.
6. Taste the sauce for seasoning and adjust with more salt or pepper if needed. Serve the meatballs hot, garnished with fresh herbs if desired, alongside rice, bread, or a simple salad for a complete meal.