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Thai Meatball Pot 2

Serves 4 to 6 Entree meat

Thai Meatball Pot 2

Thai Meatball Pot 2 is a beloved staple of Thai home cooking, crafted without pretense for the family table. This dish, while humble, is a reflection of the Thai cook's instinctive touch—salt judged by hand, and fat used generously, creating a comforting embrace at any meal. It is not about the precision of measurements, but rather the warmth of shared experience around a communal table.

The flavors are grounded and unpretentious, with the richness of ground beef balanced by the sweetness of onion and the slight acidity from fresh tomatoes. The meatballs are tender, held together by the subtle bind of breadcrumbs and egg, seasoned simply yet perfectly with fine sea salt and black pepper. Each bite is a reminder of home, where the joy of sharing is as important as the food itself.

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 tbsp breadcrumbs. Mix thoroughly with your hands until the ingredients are well integrated and the mixture feels slightly sticky but holds together.
  2. Peel and finely chop 1 onion. Heat a large frying pan over medium-high heat and add a splash of oil. Once the oil shimmers, add the chopped onion and sauté until it turns translucent and starts to caramelize, releasing a sweet aroma.
  3. Form the meat mixture into small, even-sized meatballs, about the size of a golf ball. Add more oil to the pan if necessary, then carefully place the meatballs in the pan. Brown them on all sides, turning gently with a spatula, until they develop a deep, golden-brown crust.
  4. While the meatballs are browning, dice 2 tomatoes. Once the meatballs are browned, add the diced tomatoes to the pan. Stir gently to combine, ensuring the tomatoes are evenly distributed around the meatballs.
  5. Reduce the heat to low, cover the pan with a lid, and allow the mixture to braise. Cook until the meatballs are tender and the tomatoes have broken down into a rich sauce, which should take on a deep red color and have a fragrant, savory aroma.
  6. Taste the sauce and adjust the seasoning with more salt and pepper if needed. Serve the Thai Meatball Pot 2 hot, accompanied by steamed rice, crusty bread, or a fresh salad for a complete meal.
Cover of Authentic Thai Cuisine
From the cookbook

Authentic Thai Cuisine

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

Available soon on Amazon…

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