Pakistani Meatball Pot

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. Finely chop 1 onion and add it to the mixture. Use your hands to mix everything thoroughly until the ingredients are well combined and the mixture feels cohesive.
2. Shape the mixture into small meatballs, about the size of a walnut. Ensure each meatball is tightly packed to prevent them from falling apart during cooking.
3. Heat a generous amount of oil in a large, deep skillet over medium-high heat. Once the oil is shimmering, carefully add the meatballs in a single layer, ensuring they are not overcrowded. Cook the meatballs until they are browned on all sides, turning them gently with a spatula. The meatballs should have a deep, rich color and a slight crust on the outside.
4. While the meatballs are browning, finely chop 2 tomatoes. Once the meatballs are browned, remove them from the skillet and set aside. In the same skillet, add the chopped tomatoes and a pinch of salt. Cook, stirring occasionally, until the tomatoes break down and form a thick sauce, about 5-7 minutes.
5. Return the browned meatballs to the skillet with the tomato sauce. Stir gently to coat the meatballs in the sauce. Lower the heat to a simmer, cover the skillet, and let the meatballs braise in the sauce until they are cooked through and tender, about 15-20 minutes. The meatballs should be firm to the touch and the sauce should be thickened.
6. Taste the sauce and adjust the seasoning with more salt and black pepper if needed. Serve the meatballs hot, garnished with fresh coriander if desired, alongside rice, bread, or a fresh salad for a complete meal.