Author Notes
Giouvarlakia is a typical Sunday dish in Greece. The original version is quite wintery, but this alternative is freshened-up with fragrant herbs, carrots and tomato. I first encountered it a few years ago in Gastronomos, a great cooking magazine, and I gradually made my changes and additions. —Evangelia
Ingredients
- For the meatballs
-
30 milliliters
olive oil
-
1
big onion, thinly chopped
-
1/2 cup
rice
-
10 ounces
minced beef meat
-
7 ounces
minced sausage meat
-
2 teaspoons
dried marjoram
-
1/2 cup
parsley, chopped
-
1/2 cup
milk (I use rice milk)
-
flour
-
salt, pepper
- For the sauce
-
70 milliliters
olive oil
-
3
carrots, sliced
-
1 cup
can tomato pureé
-
1
mature tomato, diced
-
2 cups
water
-
1
bay leaf
-
1 pinch
sugar
-
3
cloves
-
salt, pepper
Directions
-
First we make the meatballs: Mix together the ingredients of the first list in a large bowl. Knead well.
-
Use your hands to divide the mixture in small balls and then roll them one by one in a plate of flour. Set the balls aside then prepare the sauce.
-
Then we proceed with the Sauce: Sauté the carrots with some olive oil in a large shallow pot.
-
Add the remaining ingredients of the second list. When the sauce starts boiling add the meatballs, lower the fire and cook for about 40 minutes.
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Serve with rice or alone. This meal pairs well with a simple lettuce salad.
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