West African Meatball Pot 3

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, 1 finely chopped onion, 1 egg, 2 tablespoons breadcrumbs, and a pinch of fine sea salt and black pepper. Use your hands to mix until everything is well incorporated, ensuring the mixture holds together when shaped into balls.
2. Form the mixture into meatballs, about the size of a golf ball, ensuring they are compact and uniform. This will help them cook evenly and maintain their shape during cooking.
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, ensuring not to overcrowd the pot. Brown the meatballs on all sides until they develop a deep, rich color, which should take about 3-4 minutes per side. Remove the browned meatballs and set them aside.
4. In the same pot, add 2 finely chopped tomatoes, allowing them to cook in the remaining oil and meat drippings. Stir occasionally, scraping up any browned bits from the bottom of the pot, until the tomatoes soften and release their juices, creating a fragrant base.
5. Return the browned meatballs to the pot, nestling them into the tomato mixture. Lower the heat to a gentle simmer, cover the pot, and allow the meatballs to braise in the tomato sauce. Cook until the meatballs are tender and cooked through, and the sauce has thickened slightly, which should be evident when the meatballs are easily pierced with a fork.
6. Taste the sauce and adjust the seasoning with additional fine sea salt and black pepper if needed. Serve the meatballs hot, accompanied by rice, bread, or a fresh salad, allowing everyone to share and enjoy the meal together.