West African Meatball Pot 2

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, 2 tbsp breadcrumbs, fine sea salt, and freshly ground black pepper to taste. Use your hands to mix the ingredients thoroughly until everything is well incorporated. This ensures the meatballs hold together and are evenly seasoned.
2. Shape the mixture into small, even-sized meatballs, about the size of a golf ball. This size allows them to cook evenly and ensures a tender interior. Set them aside on a plate.
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, making sure not to overcrowd the pot. Brown the meatballs on all sides until they develop a deep, rich color, which should take a few minutes per side. This step adds flavor and texture to the meatballs.
4. While the meatballs are browning, dice 2 tomatoes. Once all the meatballs are browned, remove them from the pot and set them aside. Add the diced tomatoes to the same pot, stirring occasionally until they break down and form a thick, fragrant sauce. The tomatoes should lose their raw smell and become slightly caramelized.
5. Return the browned meatballs to the pot with the tomato sauce. Stir gently to coat the meatballs with the sauce. Cover the pot and reduce the heat to low, allowing the meatballs to braise in the sauce. Cook until the meatballs are tender and have absorbed the flavors of the sauce, which should be evident when they are juicy and easily pierced with a fork.
6. Taste the sauce and adjust the seasoning with more salt and pepper if necessary. Serve the West African Meatball Pot 2 hot, accompanied by rice, bread, or salad, allowing everyone at the table to share and enjoy the dish.