Pakistani 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 ground beef, 1 finely chopped onion, 1 egg, and 2 tbsp breadcrumbs. Season the mixture generously with fine sea salt and freshly ground black pepper. Use your hands to mix until all 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.
3. Heat a generous amount of oil in a large, heavy-bottomed pot over medium-high heat. Once the oil shimmers, add the meatballs in a single layer, being careful not to overcrowd the pot. Brown the meatballs on all sides until they develop a deep, rich color, which should take about 5-7 minutes per batch. Remove them from the pot and set aside.
4. In the same pot, add 2 finely chopped tomatoes. Cook them over medium heat, stirring occasionally, until they break down into a thick sauce and the oil begins to separate from the tomatoes, indicating they are well-cooked.
5. Return the browned meatballs to the pot with the tomato sauce. Stir gently to coat the meatballs in the sauce. Cover the pot with a lid and reduce the heat to low. Allow the meatballs to braise in the sauce until they are tender and cooked through, which you can tell when they are firm to the touch and no longer pink inside.
6. Taste the sauce and adjust the seasoning with more salt and pepper if needed. Serve the meatballs hot, accompanied by rice, bread, or a fresh salad, ensuring everyone at the table can share in the meal.