Tomato Beef Meatballs

Name: Tomato Beef Meatballs
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Ingredients: 600 g ground beef; 150 g tomatoes (washed and finely chopped; 1/3 for the filling, 2/3 for sautéing); 100 g onions (washed and finely chopped; 1/3 for the filling, 2/3 for sautéing); 50 g cilantro (washed and finely chopped; 1/3 for the filling, 2/3 for sautéing); 15 g garlic (washed and finely chopped; 1/3 for the filling, 2/3 for sautéing); 50 g eggs; 50 g breadcrumbs; 400 g cooked rice (for serving); 150 g vegetable oil; 50 g butter; 50 g tomato paste; 15 g Worcestershire sauce; to taste fine salt; to taste ground black pepper; a pinch water (for mixing the filling); to taste beef broth

After deep-frying, the beef meatballs are braised with tomato sauce and diced vegetables until richly flavored, giving the dish a glossy red finish and a savory taste.

1h 0m

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Ingredients

ground beef 600 g

tomatoes (washed and finely chopped; 1/3 for the filling, 2/3 for sautéing) 150 g

onions (washed and finely chopped; 1/3 for the filling, 2/3 for sautéing) 100 g

cilantro (washed and finely chopped; 1/3 for the filling, 2/3 for sautéing) 50 g

garlic (washed and finely chopped; 1/3 for the filling, 2/3 for sautéing) 15 g

eggs 50 g

breadcrumbs 50 g

cooked rice (for serving) 400 g

vegetable oil 150 g

butter 50 g

tomato paste 50 g

Worcestershire sauce 15 g

fine salt to taste

ground black pepper to taste

water (for mixing the filling) a pinch

beef broth to taste

Instructions

Make the filling

Wash the tomatoes, onions, cilantro, and garlic and finely chop them. Mix one-third of the chopped vegetables into the ground beef, then add salt, a small splash of water, eggs, breadcrumbs, and pepper and combine until evenly blended. Shape the mixture into meatballs and set aside.

Fry the meatballs

Heat a wok or pan over high heat and pour in the vegetable oil. When the oil reaches about 150°C (medium-hot), add the beef meatballs and fry until golden yellow, then remove and set aside.

Braise in sauce

Using the remaining oil in the wok, sauté the remaining two-thirds of the chopped vegetables until lightly golden. Stir in the tomato paste and cook until the oil turns red. Pour in a suitable amount of beef broth and bring to a gentle simmer over low heat. Season with salt, pepper, and Worcestershire sauce, then return the fried meatballs to the pan and simmer gently over low heat until cooked through.