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Vietnamese Meatball Pot 3

Serves 4 to 6 Entree meat

Vietnamese Meatball Pot 3

Vietnamese Meatball Pot 3 is a cherished dish that finds its way to family tables across Vietnam, especially during cozy home dinners. It's cooked with a generous hand, where salt and fat are not shy in their presence, embodying the essence of Vietnamese comfort food. This recipe captures the authenticity of a family cook's notes, bringing the heart of home cooking to your kitchen.

The dish offers a harmonious blend of tender beef meatballs, enriched with the sweetness of onions and the richness of tomatoes. The meatballs, bound with egg and breadcrumbs, create a satisfying texture that is both hearty and delicate. Seasoned with just the right touch of fine sea salt and black pepper, it delivers a savory depth that invites everyone to gather around and share.

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 the mixture generously with fine sea salt and freshly ground black pepper to taste. Use your hands to mix everything thoroughly until the ingredients are well incorporated and the mixture feels cohesive.
  2. Shape the meat mixture into medium-sized meatballs, about the size of a golf ball, ensuring each meatball is compact and smooth on the surface. This will help them hold their shape during cooking.
  3. Heat a generous amount of oil in a large, heavy-bottomed skillet over medium-high heat. Once the oil is shimmering, carefully add the meatballs in a single layer, ensuring not to overcrowd the pan. Brown the meatballs on all sides until they develop a deep, rich color, which should take about 3-4 minutes per side. This browning step enhances the flavor of the meatballs.
  4. While the meatballs are browning, dice 2 tomatoes. Once the meatballs are browned, add the diced tomatoes to the skillet. Stir gently to combine, allowing the tomatoes to release their juices and form a sauce.
  5. Reduce the heat to low, cover the skillet with a lid, and let the meatballs braise in the tomato sauce. Cook until the meatballs are tender and cooked through, and the sauce has thickened slightly, which should take about 15-20 minutes. The meatballs should be firm yet tender when pressed lightly with a spoon.
  6. Taste the sauce and adjust seasoning with additional salt and pepper if needed. Serve the Vietnamese Meatball Pot 3 hot, accompanied by steamed rice, crusty bread, or a fresh salad for a complete meal.
Cover of Authentic Vietnamese Cuisine
From the cookbook

Authentic Vietnamese Cuisine

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

Available soon on Amazon…

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