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Peruvian Meatball Pot 3

Serves 4 to 6 Entree meat

Peruvian Meatball Pot 3

Peruvian Meatball Pot 3 is a beloved staple at home tables across Peru, prepared with the care and intuition passed down through generations. This dish is a reflection of everyday life, where the salt is judged by hand and the richness of fat is embraced. It's crafted for the comfort of family gatherings, an authentic expression of Peruvian home cooking that resists formal measurement and instead thrives in the warmth of a shared meal.

Expect a satisfying blend of tender ground beef, subtly sweet onions, and the familiar tang of ripe tomatoes. The breadcrumbs and egg bind it all into hearty meatballs that simmer gently, absorbing the essence of each ingredient. The dish is simple yet deeply flavorful, inviting everyone to gather around and enjoy the comforting taste of home.

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, 1 finely chopped onion, 1 egg, and 2 tablespoons of breadcrumbs. Season generously with fine sea salt and black pepper to taste. Mix the ingredients thoroughly with your hands until the mixture is uniform and holds together well, ensuring the breadcrumbs and egg are evenly distributed to bind the meatballs.
  2. Shape the mixture into meatballs, about the size of a golf ball, ensuring they are compact and smooth. This helps them hold their shape during cooking.
  3. Heat a generous amount of oil in a large, heavy-bottomed pot over medium-high heat. Once the oil is shimmering, add the meatballs in batches, ensuring not to overcrowd the pot. Brown them on all sides until they develop a deep, golden-brown crust, which should take about 3-4 minutes per side. Remove and set aside on a plate.
  4. In the same pot, add the finely chopped tomatoes, allowing them to sizzle and release their juices. Stir occasionally, scraping up any browned bits from the bottom of the pot, until the tomatoes break down into a thick sauce and the aroma is rich and savory.
  5. Return the browned meatballs to the pot, nestling them into the tomato sauce. Cover the pot with a lid, reduce the heat to low, and let the meatballs braise gently. Cook until the meatballs are tender and the sauce has thickened slightly, with the meatballs absorbing the flavors, about 20 minutes. The meatballs should be firm yet tender when pierced with a fork.
  6. Taste the sauce and adjust the seasoning with more salt and pepper if needed. Serve the Peruvian Meatball Pot 3 hot, accompanied by rice, bread, or a fresh salad, allowing everyone at the table to share and enjoy.
Cover of Authentic Peruvian Cuisine
From the cookbook

Authentic Peruvian Cuisine

This recipe is from Authentic Peruvian Cuisine by Yassine Sbiti — the Peruvian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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