Persian Meatball Pot

Ingredients

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

Method

1. Begin by finely chopping 1 onion. In a large mixing bowl, combine 700 g ground beef, the chopped onion, 1 egg, and 2 tbsp breadcrumbs. Season the mixture generously with fine sea salt and black pepper, ensuring the spices are evenly distributed throughout the meat.
2. Shape the seasoned meat mixture into small, uniform meatballs, about the size of a walnut. This will ensure they cook evenly. Set the meatballs aside on a plate.
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 until they develop a deep, rich color, which should take about 5-7 minutes per batch. Remove the browned meatballs and set them aside.
4. While the meatballs are browning, peel and finely chop 2 tomatoes. Once all the meatballs are browned and removed from the pot, add the chopped tomatoes to the same pot. Cook them over medium heat, stirring occasionally, until they break down into a thick sauce and their raw smell transforms into a sweet, fragrant aroma.
5. Return the browned meatballs to the pot with the tomato sauce. Stir gently to coat the meatballs with the sauce. Reduce the heat to low, cover the pot, and allow the meatballs to braise in the sauce for about 20-25 minutes, or until they are tender and cooked through. The meatballs should be firm yet yielding to the touch, and the sauce should have thickened slightly.
6. Taste the sauce and adjust the seasoning with more salt and black pepper if needed. Serve the Persian Meatball Pot hot, accompanied by rice, bread, or a fresh salad, inviting everyone to share and enjoy this comforting dish around the table.