Peruvian 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 of ground beef with a generous pinch of fine sea salt and freshly ground black pepper. Add 2 tablespoons of breadcrumbs and 1 egg. Mix thoroughly with your hands until the ingredients are well incorporated and the mixture feels cohesive and slightly sticky.
2. Shape the mixture into meatballs, about the size of a golf ball, ensuring they are compact and even in size for consistent cooking. Set them aside on a plate.
3. Heat a large, heavy-bottomed pot over medium-high heat and add a generous amount of oil to coat the bottom. Once the oil is shimmering, carefully add the meatballs in batches. Brown them on all sides until they develop a deep, rich color, turning them gently with tongs. Remove them from the pot and set aside.
4. Dice 1 onion finely and add it to the same pot, lowering the heat to medium. Stir frequently, scraping up any browned bits from the bottom of the pot, until the onion becomes translucent and fragrant.
5. Chop 2 tomatoes into small pieces and add them to the pot with the onions. Cook until the tomatoes break down and form a thick, aromatic sauce, stirring occasionally.
6. Return the browned meatballs to the pot, nestling them into the sauce. Cover the pot and let them braise gently over low heat. The meatballs are done when they are tender and infused with the sauce, which should be thick and flavorful.
7. 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 each serving is generously coated with the rich, tomato-onion sauce.