Thai 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 a generous pinch of fine sea salt and freshly ground black pepper. Add 1 egg and 2 tablespoons of breadcrumbs to the mixture. Finely chop 1 onion and add it to the bowl. Mix everything together with your hands until the ingredients are well incorporated and the mixture feels slightly sticky.
2. Form the meat mixture into small, even-sized meatballs, about the size of a golf ball. Ensure they are compact so they hold their shape during cooking.
3. Heat a large skillet over medium-high heat and add a generous amount of oil, enough to coat the bottom of the pan. Once the oil is shimmering, carefully add the meatballs in a single layer, ensuring they are not overcrowded. Brown the meatballs on all sides, turning them gently with tongs or a spatula, until they develop a deep brown crust, which should take about 5-7 minutes.
4. While the meatballs are browning, dice 2 tomatoes into small pieces. Once the meatballs are browned, remove them from the skillet and set them aside on a plate.
5. In the same skillet, add the diced tomatoes. Cook them over medium heat, stirring occasionally, until they begin to break down and release their juices, forming a sauce. This should take about 5 minutes, and the tomatoes should look soft and slightly thickened.
6. Return the browned meatballs to the skillet with the tomato sauce. Reduce the heat to low, cover the skillet, and let the meatballs braise gently in the sauce. Cook until the meatballs are tender and cooked through, which you can check by cutting into one to ensure there is no pink remaining inside.
7. Taste the sauce and adjust the seasoning with more salt and black pepper if needed. Serve the Thai Meatball Pot hot, accompanied by rice, bread, or a fresh salad for a complete meal.