Peruvian 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 of ground beef with 1 finely chopped onion, 1 egg, and 2 tablespoons of breadcrumbs. Season generously with fine sea salt and black pepper to taste. Use your hands to mix everything until well combined, ensuring the mixture is uniform and the breadcrumbs are evenly distributed to help bind the meatballs.
2. Shape the mixture into meatballs, about the size of a golf ball, ensuring they are compact and smooth. This will help them hold their shape during cooking. Set them aside on a plate while you prepare the pan.
3. Heat a generous amount of oil in a large, heavy-bottomed pot over medium-high heat. Once the oil is hot, 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 2-3 minutes per side. Remove them from the pot and set aside.
4. In the same pot, add the remaining chopped onion and sauté until translucent and fragrant, scraping up any browned bits from the bottom of the pot. This will add depth of flavor to the dish.
5. Chop 2 tomatoes into small cubes and add them to the pot. Cook until the tomatoes break down and form a sauce, stirring occasionally. This should take about 5-7 minutes, and the sauce should be thick and aromatic.
6. Return the browned meatballs to the pot, nestling them into the tomato sauce. Lower the heat to a gentle simmer, cover the pot, and let the meatballs braise in the sauce until they are cooked through and tender, about 15-20 minutes. The meatballs should be firm yet juicy, and the sauce should be rich and flavorful.
7. Taste the sauce and adjust the seasoning with more fine sea salt and black pepper if needed. Serve the Peruvian Meatball Pot hot, accompanied by rice, bread, or a fresh salad for a complete meal.